Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake pan with festive liners.

In a mixing bowl, combine the plain flour, bicarbonate of soda, and salt. Whisk well and set aside.

In a separate bowl, mix cocoa powder and coffee granules with 250ml of boiling water until smooth. Set aside to cool.

Cream together softened butter and soft light brown sugar until light and fluffy, about 3-5 minutes.

Add large eggs and vanilla extract to the butter-sugar mix and combine well. Slowly pour in the cocoa mixture and blend.

Fold in the dry ingredients gently until just combined, leaving a few streaks.

Fill each cupcake liner about two-thirds full with batter, ensuring even distribution.

Bake for 18-22 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes.

Transfer to a wire rack to cool completely before frosting.

Beat icing sugar and unsalted butter until light and fluffy. Gradually add milk and vanilla to reach desired consistency.

Divide the buttercream and color half with food gel for decoration.

Core each cooled cupcake and insert a Cadbury Mini Creme Egg into each.

Frost each cupcake with buttercream and top with a halved Cadbury Mini Creme Egg.