Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

Divide the cake batter into the 12 cupcake liners and bake them for 10 min.

Meanwhile unwrap 12 mini chocolate Easter eggs so they are ready. Once the first 10 min has passed, gently pull out the cupcake tray out of the oven and work fast. Add one easter egg in the middle of each cupcake, pressing them gently down. Bake further the cupcakes for 7-10 min or until a cake tester comes out clean.

Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.

Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.

In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min.

Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix.

Add the buttercream to a piping bag with a big round 2 cm piping tip.

Pipe the buttercream of the cupcake. Dust with a bit of shaved dark chocolate and small colorful chocolate Easter eggs.

Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.