Easter Cupcakes

8 tbsp butter, softened
generous 1/2 cup superfine sugar
2 eggs, lightly beaten
5/8 cup self-rising white flour
generous 1/4 cup unsweetened cocoa

Icing:
6 tbsp butter, softened
1 1/2 cup confectioners' sugar
1 tbsp milk
2-3 drops vanilla extract

mini chocolate candy shell eggs

*Preheat the oven to 350.  Put 12 paper baking cases in a muffin pan, or put 12 double-layer paper cases on a baking sheet.
*Put the butter and sugar in a bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition.  Sift in the flour and cocoa and, using a large metal spoon, fold into the mixture.  Spoon the batter into paper cases.
*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen and firm to the touch.  Transfer to a wire rack and let cool.
*To make a the buttercream topping, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until well mixed, adding the milk and vanilla extract.
*When the cupcakes are cold, put the frosting in a pastry bag, fitting with a large star tip, and pipe a circle around the edge of each cupcake to form a nest.  Place chocolate eggs in the center of each nest to decorate.