For the cupcakes
For the buttercream
Prepare the bases for the cupcakes: sift the flour, salt and cocoa into a bowl and set aside.
Meanwhile, in another bowl, put the butter and sugar and with whips soften everything until the butter is slightly whipped without working it too much.
In another bowl, mix eggs, milk and vanilla.
At this point, add milk, the egg and flour, cocoa and salt to the butter and sugar, alternating them. Add everything in two alternating stages, until the ingredients are completely used up.
Place the cups inside the cupcake mold.
Put all the mixture in a pastry bag and fill the cups up to ¾ of their capacity.
Place a chocolate egg in each cup and then cover the egg again with a little dough.
Bake the cupcakes in a preheated oven, static mode, for 25 minutes, then allow to cool.
When the bases have cooled, prepare the vanilla and butter cream.
Whip the soft butter and sugar in a bowl with the whisk until you get a foamy consistency. Place in a pastry bag and garnish the cupcakes.
Decorate with sugared eggs and chocolate chips!