Preheat oven to 350 degrees. Line the 2 muffin tins with the white cupcake liners. Unwrap the SNICKERS® Brand Miniatures for Easter and roughly chop, then set aside.

Prepare the yellow cake mix according to the package directions. Fold in the chopped SNICKERS® Brand Miniatures for Easter, then spoon the batter into the prepared muffin tins. Bake until golden, and until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Transfer to a wire rack, and cool completely.

Meanwhile, set aside 24 marshmallows. Cut the remaining marshmallows in half crosswise.

To make the bunny feet: Dab a bit of frosting onto 3 STARBURST® Brand Jellybeans, and press them onto the sticky sides of half the cut marshmallows. To make the bunny ears: With your fingertips, shape the remaining cut marshmallow pieces into ovals, and set aside. To make the bunny tails: Spread the 24 uncut marshmallows with vanilla frosting, roll them in the shredded coconut, and set aside.

To make the bunny bodies: Heap two rounded tablespoons of frosting on top of each cooled cupcake. Sprinkle each mound of frosting with decorative sugar.

Dab the bottoms of the bunny feet with frosting, and press them onto the bunny bodies. Then place the coconut-covered bunny tails on the cupcakes' tops, by pressing them slightly into the frosting.

Using scissors, snip the green cupcake liners' edges so that they look like grass; then place the liners flat on a serving platter. Set one bunny cupcake on top of each trimmed green cupcake liner. Dab frosting onto one end of each bunny ear; then press the ears onto the cupcake bases, right onto the paper liners.