Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.

Pop the margarine into a mixing bowl then add the caster sugar and eggs.  Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.

Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Make sure the cakes are completely cool before decorating. To decorate, push a mini circle cutter into the top of each cupcake, then using a knife, pop out the circle create a round hole into the top of each cupcake.

Fill each hole with a small swirl of the icing, then top with 3 or 4 of the eggs to finish.