Preheat the oven to 350 degrees F.
Prepare a cupcake tin with paper liners
In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side
Cream the softened butter and sugar until light and fluffy.
Now add the eggs and vanilla, and beat until combined.
Take the cooled melted chocolate and add to the creamed butter
Begin to whisk the dry ingredients in a separate bowl, flour, baking powder, salt, and chocolate cocoa.
Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.
Scoop batter into prepared cupcake tin, filling a little up to 3/4 of the way
Take your Cadbury eggs and place them in the center pushing it downs the cake mix covers it
Bake for 23-26 minutes, checking doneness by testing with a toothpick should be cake free
Allow to cool for 1 minute in the pan, then transfer to a cooling rack.