Preheat your oven to 170C and line a 12 hole muffin tin with paper cases.

Place the butter and sugar into the bowl of an electric mixer and beat on a high speed until light and fluffy.

Add the eggs and vanilla extract and beat on a low speed until combined.

While your mixer is running at a low speed, add half of the flour, cocoa and milk and mix for 30 seconds before adding the remaining ingredients and mix until combined.

Spoon the mixture into the paper cases, filling each one until they are approximately a ¼ full. Place one of the caramel filled eggs in the centre and cover with cake mixture until the paper case is ⅔ full. Repeat until you have used all of your cake mixture and then bake for 15-20 minutes or until cooked when tested.

Let the Chocolate and Caramel Easter Egg Muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

To make the Chocolate Icing:

Break the chocolate into pieces and place it into a microwave safe bowl. Cook for 20 second spurts on high until it’s just melted before stirring until the chocolate completely melts. Set aside to cool slightly.

In the meantime, use an electric mixer to beat the butter until it’s smooth and then gradually add the icing sugar and continue to beat on a medium speed.

Add the melted chocolate and beat at a medium speed to combine.

Add 1 tablespoon of milk at a time to the chocolate icing while it’s mixing until your icing is a spreadable consistency.

Use a small spoon to spread the chocolate icing over the top of the muffins and decorate with pieces of caramel filled easter egg.