Recipe by HersheysKitchens.com
"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!"
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1 3/4 cups
HERSHEY®'S Dutch Processed Cocoa
1 1/2 teaspoons
1 1/2 teaspoons
1 (16 ounce) can
creamy vanilla ready-to-spread frosting
3 3/4 cups
MOUNDS® Sweetened Coconut Flakes, (tinted)
Assorted HERSHEY's Easter Candies:
JOLLY RANCHER® Jelly Beans
CADBURY® Mini Eggs Candy
HERSHEY®'S Candy-Coated Milk Chocolate Eggs
HERSHEY®'S KISSES® Milk Chocolates
TWIZZLERS® Strawberry Licorice Twists
The cupcakes look wonderful and taste good. I would make my own frosting next time. That is the only part I would change.
This recipe was a huge hit with my daughter's class. The cupcakes were delicious. I must confess though, by the time we were done making them, I nearly went into sugar shock just from the smell of all those sugary delectables, whew!! alot of fun to make.
These cupcakes are cute, and fun to make. I made
10 dozen for a church bake sale, had them all ready to go, woke up in the morning and nearly ALL of my cute little basket handles had broken in the middle. My advice is to use this recipe when they can be enjoyed immediately!
Both kids and adults loved these little cuties at our Easter gathering. I cheated and used a box mix because the fun part is in the decorating!
This is a good recipe but why not just use cake mix and icing and then have all your candy trimmings. It is much easier and the kids still enjoy decorating the cupcakes.
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