HERSHEY'S Easter Basket Cupcakes

HERSHEY'S Easter Basket Cupcakes

Surprise your favorite little bunnies with a special treat this Easter. Chocolate cupcakes and creamy vanilla frosting serve as the base of these mini Easter baskets, while TWIZZLERS, JOLLY RANCHER, CADBURY, HERSHEY'S and WHOPPERS Candies make perfect decorations.

  • 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
  • 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.
Ingredients gathered on a table

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