For the Chocolate Muffins

1. Preheat your oven to 218°C. Line a muffin tin with cupcake liners (or butter your tin) and set aside. 

2. Chop the chocolate and butter, place in a medium bowl and heat in the microwave until melted and completely smooth. Add in the sugar, eggs, vanilla extract, plain yoghurt and whisk well. 

3. In another bowl, whisk the flour, cocoa powder, baking soda and salt. Fold in the wet ingredients until well combined. Add in the broken up pieces of Easter eggs. 

4. Spoon the batter into each cupcake liners, filling well to the top. Bake for 5 minutes at 218°C, then reduce the oven temperature to 175°C and bake for a remaining 15 minutes. Allow the muffins to cool before transferring them to a drying rack.

For the Milk Chocolate Frosting

1. To make the frosting, melt your leftover milk chocolate Easter eggs in the microwave until smooth and leave to cool slightly. Using an electric whisk, whisk the softened butter and icing sugar together. Add to that the lukewarm melted milk chocolate and whisk until fluffy. 

2. Using a piping bag with a star nozzle, pipe a generous amount of the frosting over the muffins. You can alternatively use a spoon to spread it over. Top it with mini Easter eggs.