Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and a pinch of salt, then gradually add to the wet mixture until just combined.

Gently fold 10 mini Cadbury Creme Eggs into the batter to ensure they're evenly distributed.

Fill the cupcake liners about 2/3 full with the batter. Bake for approximately 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Prepare your frosting of choice. Once cupcakes are completely cooled, pipe the frosting onto each using a swirl technique.

Adorn your frosted cupcakes with additional mini Cadbury Eggs on top for a festive touch.