First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 16 baking cases.

Place the margarine and sugar in a large bowl and cream together until light and fluffy. 
 

Add the eggs and vanilla and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the self-raising flour, and beat one more time until combined. 
 

Divide the mixture between the baking cases and add 5 chocolate chips to the top of each cupcake and lightly press in. Bake for about 20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

Melt your chocolate in the microwave on 30 second intervals, until melted. Allow to cool.

Pop your butter into a large bowl and beat until smooth and glossy.

Add your icing sugar in a couple of intervals and mix well.

Finally stir through your melted white chocolate and whisk your buttercream until light and fluffy.
Split your buttercream into two piping bag one fitted with an open star nozzle and one with a plain nozzle. 

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake.

Using the piping bag with the circle plain nozzle in, pipe a circle of buttercream around the edge of the cupcake, and then dip all around in the Easter Sprinkles.

Using the star nozzle, pipe a swirl if buttercream over the centre of the cupcake. Finally decorate with Easter Pastel Pearls or Chocolate Easter toppers. There you have the perfect easter treat!