Before you start the decorating process, ensure your cupcakes are completely cool.
Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder, and milk on low speed.
Gradually increase the speed to high and continue beating. Your buttercream frosting is ready once all of the ingredients are well-combined and form semi-stiff peaks.
Scoop your buttercream into a piping bag and frost each cupcake.
Prepare your fondant by dividing them into 24 spheres, about ½ an inch in diameter.
Roll the fondant spheres into strips, about 7 inches in length.
Take two strips and twist them together.
Wrap a fondant twist around the circumference of each cupcake. Trim where necessary.
Top the cupcakes with 4 candy eggs. Serve and enjoy!