Preheat oven to 170°C.

Line 12 muffin holes with patty paper or cupcake holders.

Cream the butter and sugar together until light and fluffy.

Add the eggs and vanilla and beat until well combined.

Alternate folding through the sifted flour and cocoa with the milk until combined.

Spoon the mixture into the lined muffin pans.

Bake for 15 minutes or until cooked when tested.

Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

To make the frosting, place butter in a bowl and beat with electric beaters or a stand mixer until pale and creamy.

Slowly add the icing sugar and milk, beating continuously.

Divide the frosting into 2 equal portions.

Place one portion in a separate bowl and set aside.

Add 1 drop of green food colouring to the remaining frosting.

Beat until desired colour is achieved.

Spread a thin layer of white frosting over the top of each cupcake.

Place the remaining white frosting into a piping bag with a star tip on the end.

Pipe white stars around the outside edge of the cupcakes.

Wash and clean the piping bag.

Fill the bag with the green frosting and pipe stars into the middle of the cupcake, making sure to fill in any gaps.

Place three speckled eggs on top of the green frosting.

Store cupcakes in an airtight container at room temperature for up to 4 days.