Step 1

Preheat oven to 160C. Line a 12-hole cupcake pan with cupcake papers.

Step 2

In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

Step 3

Add milk, flour and vanilla, and stir to combine.

Step 4

Add remaining ingredients. Beat with an electric mixer for 2 minutes, until light and creamy.

Step 5

Divide the mixture evenly between the cupcake papers.

Step 6

Bake for 18-20 minutes, until risen and firm to touch. Allow to cool fully before icing. Transfer to a wire rack.

Step 7

Topping: Meanwhile, combine the chocolate and tablespoon of butter in a medium-sized saucepan, over medium heat. As the mixture begins to melt, add the cream slowly.

Step 8

Reduce the heat to low, stirring constantly, until the mixture thickens. Remove from heat and cool.

Step 9

Combine butter and icing sugar, mix with a wooden spoon and then beat until light and fluffy. Add the melted chocolate and combine.

Step 10

Spoon onto cupcakes and place 3 Easter eggs on top of each cupcake.