Preheat oven to 160C fanforced. Place paper cupcake liners in a 12 hole muffin tin.

In a freestanding mixer, beat cream cheese, butter, cocoa and sugar together until light and fluffy.

Add eggs and vanilla and beat until combined.

Fold in flour, baking powder and bicarb soda. Add boiling water and stir until smooth.

Pour mixture into muffin tins until approximately ¾ full.

Bake for 25 minutes, until a skewer comes out clean when tested.

Cool on wire racks.

To make the frosting, beat the melted chocolate with cream cheese until combined, then add the icing sugar and beat until thick and smooth. Put the frosting into a piping bag fitted with a star shaped nozzle.

Pipe frosting onto cupcakes and decorate with crushed Oreos and Cadbury eggs.