1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
4. Prepare Creamy Vanilla Frosting; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes.
Creamy Vanilla Frosting: In medium bowl, beat 1/3 cup softened butter or margarine. 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.
with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.
courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias.