---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Holiday
       Yield: 33 Cupcakes
       2 c  Sugar
   1 3/4 c  All-purpose flour
     3/4 c  HERSHEY'S Cocoa; OR...
            -European Style Cocoa
   1 1/2 ts Baking powder
   1 1/2 ts Baking soda
       1 ts Salt
       2    Eggs
       1 c  Milk
     1/2 c  Vegetable oil
       2 ts Vanilla extract
       1 c  Boiling water
     1/3 c  Butter or margarine
            - softened
   3 1/2 c  Powdered sugar; divided use
            1 1/2   tss vanilla extract
     1/4 c  Milk,
      10 oz MOUNDS Sweetened Coconut
            -(Flakes), (tinted)*
 --------------------SUGGESTED GARNISHES--------------------
            HERSHEY'S Mini KISSES
            Jelly beans
   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
   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
   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.
   Copyright 1995 Hershey Foods Corporation. Recipe may
   be reprinted courtesy of the Hershey Kitchens.