Instructions: 1. Heat oven to 350 F. Line muffin cup (2-1/2 inches in diameter) with paper bake cups.

2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).

3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes cakes.

CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine.

Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.

NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 C coconut. Stir until evenly tinted.

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