Preheat the oven to 160°C and line a standard 12-hole cupcake tray with paper liners.

Whisk the eggs until frothy, then mix in the melted butter and milk. Add the cake mix and whisk to form a smooth batter.

Divide the batter between the liners and bake for 20-25 minutes until cooked through when tested with a skewer and lightly golden brown. Allow to cool completely.

Prepare your buttercream of choice and mix in a few drops of food colouring to achieve your desired shade. Place in a piping bag fitted with a large round nozzle and pipe on top of the cooled cupcakes. Decorate each one with three mini eggs.

For the speckled effect, whisk together the Cocoa Powder and Vanilla Essence until smooth and the consistency of wet paint. Test the consistency on a plate or baking paper (or even in your sink) before having a go on your cupcakes – add a little more Vanilla to make it runnier, or Cocoa to thicken.

Dip a small clean paintbrush into the cocoa speckle mixture and splatter all over the cupcakes by flicking the bristles with your finger. It can be a messy job, so best to do it on a lined tray and away from anything important. You can also flick the mixture onto your cupcakes using your fingertips.

Set the cupcakes aside for a few minutes to give the cocoa speckle time to set, and serve.

Tips: 

For an extra special touch, add little nests to your cupcakes using toasted coconut flakes or white chocolate shavings. 

To prevent oily bases on your cupcakes, sprinkle a few grains of rice into the cupcakes tray before placing in your liners. They will absorb any excess oil.

Learn about the different types of food colouring and which work best for your bakes in our Top Tips post.