Easter Bunny Cup Cakes ~ Glenda's Free Kitchen Corner Recipes

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa or dutch processed cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon Salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
1 ~ 16 ounce can creamy vanilla ready ~ to ~ spread frosting
3 3/4 cups sweetened coconut flakes, { color tinted }*
assorted Easter candies; jellybeans, mini eggs candy, candy ~ coated eggs, mini robin eggs, semi sweet chocolate chips
33 ~ thin pieces strawberry flavored liquorish twists

Heat oven to 350°. Line muffin cups 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 20 to 23 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. Makes about 33 cupcakes. Serve cup cakes on a platter of Easter grass.
*NOTE: To tint coconut, drop several drops food color with 1/4 teaspoon water into a zip lock bag; add to 1 ~ 1/2 cups coconut. Shack until coconuts evenly tinted. Repeat using blue, pink or yellow food color.

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