Prepare your chocolate cupcakes according to your recipe or box’s directions.
Allow to cool completely on a wire rack before decorating.
Use an electric mixer to beat together butter, sugar, and milk on medium speed.
Gradually increase the speed to high and once the mixture is smooth and well-combined, your buttercream is ready.
Scoop the buttercream into a piping bag with a Wilton decorating tip #10 attached.
Frost each cupcake with a thin layer of frosting making it look like the shape of a fried egg without the yolk.
If necessary, use an offset spatula to smooth out the frosting on each cupcake.
Attach Wilton tip #4 to your black decorating frosting and frost out an outline on the circumference of each buttercream egg.
Roll out 24 ½ inch spheres from your green fondant. Flatten it slightly and place in the middle of each buttercream egg shape to create the ‘egg yolk.’