Let's Begin!

• Preheat the oven to 350℉, then line a cupcake tin with cupcake cups. Set aside.
• For the cupcake sponge, mix together the butter and caster sugar using an electric mixer, until smooth and fluffy.
• Add the eggs and vanilla extract and whisk them well. Then, Gently whisk in the self-raising flour.
• Using an ice cream scooper, divide the mixture between the cupcake cases, and bake them for 20-25 minutes or until a thin skewer inserted in the center of the cupcakes comes out clean. Put them on a rack to cool completely.
• To make the chocolate buttercream, mix together the butter, powdered sugar, and cocoa powder. When it starts to come together, add the milk and mix until smooth. If the buttercream is too stiff, add a little more milk.
• Pipe the buttercream onto each cupcake using a piping bag fitted with a grass nozzle (Wilton 233) to make a nest. Then add three different colored mini eggs in the center.
• Serve and enjoy with family and friends!