Step 1

Preheat oven to 180C. Line 24 1/3 cup (80ml) capacity muffin pans with paper cases.

Step 2

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted. Set aside for 5 minutes to cool slightly.

Step 3

Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy.

Step 4

Add eggs, one at a time, beating well after each addition.

Step 5

Add chocolate and beat until well combined.

Step 6

Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir until combined.

Step 7

Add buttermilk and stir to combine. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

Step 8

To make the icing: Use an electric mixer to beat the butter until very pale.

Step 9

Gradually add the cocoa powder, icing sugar and milk in batches, beating well between each batch until well combined. Spread icing over the top of each cupcake.

Step 10

Decorate with Easter eggs.