|Milk chocolate||3 Ounce (75 Grams)|
|Plain chocolate||3 Ounce (75 Grams)|
|Chocolate fudge icing||1 Cup (16 tbs) (Single Quantity)|
|Vanilla cupcake||12 (Store Brought / Homemade)|
|Chocolate eggs||36 Small|
1. Use a vegetable peeler to pare thick curls from both the milk and plain chocolate. If the chocolate breaks off in brittle shards, it's too cold, so pop it in the microwave for 10 seconds and try again. You might need to microwave the chocolate several times before it's soft enough, but take care that it doesn't melt.
2. Spread the chocolate fudge icing over the cupcakes, scattering each one as you go with plenty of the chocolate curls.
3. Arrange 3 mini-chocolate eggs in the centre of each cake and pile up the cakes on the plate.