For my creme egg cupcakes I froze three packs of mini creme eggs 24 hours before making my cakes so I could put the creme eggs inside my cakes without them melting. Fast forward 24 hours and I had made my chocolate cake batter and put a mini creme egg into the centre of each cupcake case and put my cupcakes in the over for 25 minutes.
Once my cakes were cooked I whipped up some vanilla buttercream to pipe on top of my cupcakes. I split my buttercream in two and coloured half with a egg yolk yellow colour. I then put both colours into my piping back and used and open star nozzle to pipe a swirl on top of the cupcakes. I then melted some Cadburys milk chocolate to drizzle over the top of my buttercream and to finish my cupcake off I cut a mini creme egg in half and placed it on top.