Easter Cupcakes

• 2 cups sugar
• 1-3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• 1/3 cup butter
• margarine, softened
• 3-1/2 cup powdered sugar, divided
• 1-1/2 tsp. vanilla extract
• 1/4 cup milk
• 1 pkg. (10 oz.) Mounds Sweetened Coconut Flakes (tinted*)
• Marshmallows
• Hershey\s Mini Kisses
• Licorice
• Jelly beans

1. Heat oven to 350F.
2. Line muffin cups with paper bake cups.
3. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
5. Stir in boiling water.
6. Fill muffin cups 2/3 full with batter.
7. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean.
8. Cool completely.
9. Frost cupcakes.
10. Immediately press desired color tinted coconut onto each cupcake.
11. Garnish as desired to resemble Easter basket or bunny.
12. Creamy Vanilla Frosting: In medium bowl, beat softened butter or margarine.
13. Add powdered sugar and vanilla extract; beat well.
14. Add powdered sugar alternately with milk, beating to spreading consistency.

sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, butter, margarine, powdered sugar, vanilla, milk, coconut flakes, marshmallows, kisses, beans

Taken from www.foodgeeks.com/recipes/6412 (may not work)