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HERSHEY'S Easter Basket Cupcakes

hersheys easter basket cupcakes

Details

Timing
Timing
Total:
Bake:
23 Min.
Prep:
45 Min.
Skill Level:
Intermediate
Yields:
36 cupcakes

For a special treat this Easter, make this HERSHEY'S Easter Basket Cupcakes recipe that crafts mini baskets out of chocolate cupcakes and egg-shaped candies. Your little bunnies are sure to love these moist chocolate cupcakes, swirled with creamy vanilla frosting. Finish these HERSHEY'S Easter Basket Cupcakes with beloved candies — think WHOPPERS ROBIN EGGS Malted Milk Balls, HERSHEY'S Easter Milk Chocolate Eggs, TWIZZLERS Twists for the basket handles and coconut flakes that look like grass.  For another Easter-ready recipe, hop over to HERSHEY'S KISSES with Almonds Topped Mini Carrot Cupcakes.

Ingredients & Directions

Prep Time
45 minutes
Bake Time
23 minutes
Cool Time
45 minutes

Ingredients

  • 2 cups
    sugar
  • 1 3/4 cups
    all-purpose flour
  • 3/4 cup
    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1 1/2 tsps
    baking powder
  • 1 1/2 tsps
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1 cup
    milk
  • 1/2 cup
    vegetable oil
  • 2 tsps
    vanilla extract
  • 1 cup
    boiling water
  • 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 Egg
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Muffin Cup TIn 2-1/2-Inch Muffin Cup TIn
Muffin Cups Muffin Cups
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Bowl Bowl
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 1/2 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.

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.

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