*To tint coconut, combine 3/4 teaspoon water with several drops green food color in small bowl. Stir in 1-1/4 cups coconut. Toss with fork until evenly tinted. Repeat with red and yellow food color and remaining coconut.
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 mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 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 or bunny.
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. Makes about 2 cups frosting
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