Preheat your oven to 180 degrees (fan forced) and line 18 cupcake holes (11/2 trays) with paper cases - I used Easter themed ones.
Place the butter into a microwave safe bowl and cook for 30 seconds or until melted. Set it aside to cool slightly.
Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Stir all of the ingredients together before making a well in the centre.
In a small jug, combine the buttermilk, eggs and vanilla essence before pouring them into the sifted dry ingredient well.
Add the cooled melted butter and gently fold all of the ingredients together until they have just combined – the mixture should still be a little lumpy.
Spoon the cupcake mixture into the paper cases, filling each one until they are approximately 1/4 full. Place one of the mini cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is 2/3 full.
Place the cupcakes into the oven and bake for 18 – 20 minutes or until they are cooked through when tested.
Let the cupcakes cool in the baking tray for five minutes before carefully moving them to a wire rack to cool completely.
You can use any type of icing you like to cover your cupcakes, to save some time, I used a store bought vanilla frosting to cover mine.
Once the cupcakes have cooled, cover them with approximately 1 tablespoon of icing.
Place one mini cadbury creme easter egg on top of the frosted cupcake and repeat until all the cupcakes have been iced and decorated.