Preheat the oven to 180 degrees C and line a cupcake tin.

Sift the flour, cocoa powder and baking powder together in a medium sized bowl and leave to one side.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the egg, egg yolk, vanilla and buttermilk.

Mix until well combined, about 1 minute on med-high speed. (It may curdle at this point, but that doesn't matter, it will come together).

Unwrap your lovely Creme eggs.

Place the creme eggs into a medium sized bowl and smash them :) Most satisfying feeling ever?! I use the end of a rolling pin.

Add the flour mix to the egg mixture and mix until well combined and smooth.

Add in the melted chocolate and mix until well combined.

Tip in the smashed Creme eggs and fold in until evenly distributed.

Split the batter between the cupcake liners, 3/4 full and place in the oven for 20-25 minutes until risen and an inserted skewer comes out clean - you'll probably have to angle the skewer a couple of times to make sure you don't poke a bit of creme egg!

Leave to cool in the cupcake tin for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, it's time to frost these babies! Place the butter into a large bowl and sift the icing sugar in.

Begin to mix on a low speed (to stop the icing sugar cloud!) until it begins to combine, then turn the speed up to med-high and beat until light and fluffy. Add in the vanilla, some yellow food colouring (the amount required depends on whether you have liquid or gel) and 1tbsp of milk.

Mix until smooth, add in another tbsp of milk and mix. If required, add in the third tbsp of milk.

Fill a piping bag 1/2 full and then pipe the frosting onto each cupcake. If you're not piping the frosting on, you may want to halve the frosting recipe.

Garnish with a mini creme egg and you're done!

Cupcake will keep in an airtight container in the fridge for 3 days.