Fill one piping bag with about ¼ cup of the Chocolate Butter Cream frosting and snip off the point of the bag.
Slide the star tip to the bottom of the second piping bag and fill with the remaining frosting. Set aside.
Twist to close both of the bags tightly and secure with a rubber band.
Remove the top center of each cupcake by cutting a hole large enough to hold a Mini Cadbury Creme Egg. Save the piece of cupcake you removed. Place it next to the cupcake you removed it from.
Unwrap 12 Mini Cadbury Creme Eggs.
Squeeze a small amount of frosting In the bottom of the hole you cut out in each cupcake with the piping bag without the star tip.
Push one unwrapped mini Cadbury Creme Egg into each hole in the cupcake center.
Squeeze another small dot of frosting on top of each Cadbury Creme Egg.
Pick up the piece of cake you removed earlier and trim some of the cake off the bottom, leaving a flat cap. Fit it into the hole and press gently but firmly down to secure it to the frosting you placed on top of the candy egg.
Repeat with the remaining cupcakes.
Unwrap the remaining 12 mini Cadbury Creme Eggs.
Using the piping bag fitting with the star tip frost each cupcake by going around the edge of the cupcake and ending in the center.
Add some green sprinkles to the center of each cupcake.
Push a mini Cadbury Creme Egg in the center of each cupcake.
Refrigerate the cupcakes before serving to allow the frosting to stiffen.
Makes 12 cupcakes.