Easter Egg Surprise Cupcakes

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter or margarine, softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped

Frosting:
Sweetened whipped cream
Blue, green and yellow food coloring
Jelly beans or other decorative edible candy eggs

Heat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the margarine, brown sugar and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.

Bake for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped. Frost and decorate as desired.

Frosting: Fill with whipped cream in 2 or 3 different colors and pipe the icing directly onto the cupcakes using a star nozzle. Decorate with jelly beans or other candy eggs.

Makes 24 cupcakes.