Easter Surprise Cupcakes

2/3 c Butter or margarine; softened
1 c Firmly packed light brown sugar
3/4 c Sugar
2 Eggs
1 ts Almond or vanilla extract
2 3/4 c Flour
2 1/2 ts Baking powder
1 ts Salt
1 1/4 c Milk
24 sm Chocolate eggs; unwrapped

Heat oven to 350. Grease 24 medium muffin tins or line with paper baking cups. Mix butter, sugars, eggs and extract in large mixing bowl til blended. Beat on high speed, scraping bowl occasionally, 5 mins. On low speed, beat in flour, baking powder and salt alternately with milk. Fill muffin cups 1/3 full and place 1 unwrapped chocolate egg in the center of each. Top with remaining batter, to 2/3 full. Bake 18 to 20 mins or til top springs back when touched. Cool. Frost as desired.

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