Freeze 12 Mini Creme Eggs, wrapped to protect them, preferably overnight, or at least for 4-5 hours.
For the Cupcakes!
Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Iced Jems Baking Cups onto a flat tray!
Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
Spoon in a spoonful of cupcake batter, and put a frozen Mini Creme Egg on top. Spoon on another spoonful of cake batter and make sure the creme egg is covered!
Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined and beat for 5 minutes until a silky lovely buttercream texture is produced.
If the mixture is a little stiff, add one tablespoon of boiling water at a time till you reach the consistency you want!
Split the mixture into two equal batches. With one half, add food colouring to make a Yolk colour and beat till smooth.
For the Decoration!
Put the two different coloured butter creams into a piping bag so they’re swirl together. So one half is white, the other half yolk coloured.
Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
Once iced, sprinkle over some sprinkles, and add a Half of a Creme Egg. (I Suggest refrigerating the creme eggs to make them easier to halve)