1. Preheat the oven to 170C
2. In a freestanding mixer cream the softened butter and sugar until smooth.
3. Add the vanilla essence to the beaten egg then slowly add the mixture to the mixer.
4. Gradually add the flour while mixing on a slow speed.
5. Add the whole milk slowly while mixing by hand until the mixture falls easily from a spoon or spatula.
6. Set out the paper cupcake cases in cupcake tins and add the mixture.
7. Bake for approx 18 minutes or until the cakes have risen and set.

For the chocolate frosting

2. Cream the butter and icing sugar in a free-standing mixer on a low speed it will initally look powdery before becoming a smooth mixture.
3. Mix the vanilla essence with the milk in a separate glass or jug (I use a re-purposed Tommy Tippee cup as it has handy volumes on the side).
4. With the mixture on a low speed slowly add the vanilla milk.
5. Beat the mixture on a high speed for at least 5 minutes
6. Melt the chocolate in a microwavable bowl using 15 second bursts and stirring between each burst until the chocolate has melted.
7. Stir the chocolate into the frosting.
8. Smooth a thin layer of the chocolate frosting over each cake then use the piping bag and nozzle to pipe circles around the edge of each cake (see notes section if you don't have a nozzle).
9. Add mini eggs to the centre of each cake.