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HERSHEY'S Easter Basket Cupcakes

  • PRINT

PREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 cup water boiling
  • 1 teaspoon salt
  • CREAMY VANILLA FROSTING (recipe follows)
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • MOUNDS Sweetened Coconut Flakes , (tinted) *
  • Suggested garnishes: HERSHEY'S MINI KISSES Brand Milk Chocolates, TWIZZLERS licorice, JOLLY RANCHER JOLLY BEANS Jellybeans, CADBURY'S Mini Eggs Candy, HERSHEY'S candy coated milk chocolate eggs, WHOPPERS Mini Robin Eggs
  • 2 eggs

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
  • 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket. About 33 cupcakes.
  • CREAMY VANILLA FROSTING: Beat 1/3 cup softened butter or margarine in medium bowl. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting.
  • * NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.

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