Start by preparing your Easter egg dye according to box instructions.

Dye each egg desired colors and let dry completely.

GENTLY poke a hole in the end of each egg. (I used a metal tac, and then gentle picked away at the shell until there was a hole large enough to place batter into.

Place each egg into your mini baking tin, hole side facing up.

Prepare cake batter according to box instructions.

Using either a funnel (much easier) or a spoon, fill each egg shell up half way with batter.

Bake at 350 degrees for about 10 minutes, or until toothpick comes out clean.

Let cool.

Pick any excess cake off the outside of the egg shells, wipe clean with hands.

Peal back 1/4 of the shell to expose the cupcake.

Icing the top of each cupcake with your icing, piping bag, and 1M tip.

Sprinkle with sprinkles.

Serve and enjoy!