Easter Cupcake Baskets

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder or Dutch processed 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
• 1 cup boiling water
• 1 (16 ounce) can cream vanilla ready-to spread frosting
• 3 3/4 cups (10 ounce) Package sweetened coconut flakes (tinted green - you can place coconut in a zipper bag and add a drop or two of green food coloring, seal and shake until tinted to resemble grass.)
• Assorted small Easter candies for decorating. (Such as: candy coated eggs, Mini Robin eggs, milk chocolate candy kisses and 33 Twizzler Strawberry Twists)

Directions

Heat oven to 350 degrees F. Line muffin cups with paper liners. In large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt until well combined. Add eggs, milk, oil and vanilla. Beat at medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).

Fill each muffin cup 2/3 full. 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. Sprinkle each cupcake with tinted cocoanut; Arrange candies on top of each for the baskets contents. For the baskets handles, Insert a wooden pick into each end of a strawberry twist and press each pick down inside each cupcake to form a handle.

By JWalker from SLC Ut

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