Easter Basket Cupcakes

Cooking Recipes Catalogue

Turn your favorite cupcakes into Easter Baskets filled with treasures or into Cotton-tailed Bunny Rabbits! The chocolate cupcakes stay deliciously moist and taste like heaven. Covered in sweet Hershey treats, they're a delicious way to celebrate spring!

INGREDIENTS (for 3 servings):


  • Heat oven to 350 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 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.
  • Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
  • To make Easter baskets, frost each cupcake with vanilla frosting. Immediately make 'nest' on top of each cupcake with tinted coconut; place assorted candy in nests.
  • For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.

  • Notes:

    To tint coconut, combine several drops green food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food color.

    Adults should supervise children when preparing this recipe. Remove wooden picks before serving.