Heat oven to 190˚C/170˚C Fan. Line a 12 whole cupcake tray with cupcake papers. To make the cupcakes melt the chocolate and butter together in a bowl suspended over a pot of hot water or by giving 30 sec blasts in the microwave and stirring between each blast until melted. Set aside to cool slightly.

Meanwhile, Prepare the dry ingredients by mixing together in another bowl the flour, bicarbonate of soda, baking powder, and salt.

Add the sugar, eggs, and vanilla to the cooled chocolate mixture and beat with an electric mixer for 3 -4 minutes.

Add half the flour to the chocolate mixture and fold in with a spatula. Then repeat until the remaining half is mixed in.

Mix in the milk until a smooth runny batter is achieved. Pour the batter into a measuring jug, to make it easy to fill the cupcake cases. Split the batter evenly amongst the tray and bake for 20 - 25 minutes. To check, insert a skewer into the center it should come out clean. Remove to a wire rack to cool completely.

To make the icing melt chocolate in a bowl suspended over a saucepan of boiling water or by microwaving. Set aside to cool.

Meanwhile, add the cream cheese to a large bowl and sieve in icing sugar. Using an electric mixer beat until smooth.

Add vanilla extract to the cooled chocolate and pour it into the cream cheese. Beat again until a smooth icing is achieved.

You can either fit a piping bag with a fluted nozzle and pipe a generous helping of frosting to each cupcake or spoon a heaped tablespoon of icing on top of each and smooth the top and sides with a palette knife or crank spatula. Place three mini eggs on top of each.