• In a mixing bowl combine the chocolate cake mix, eggs, water, vegetable oil, and the instant pudding mix.
• Beat with an electric mixer or by hand for about 2 minutes until all of the ingredients are well incorporated.
• Fold in the chocolate chips.
• Add the batter to your lined cupcake pan and fill each cup about 3/4 full..
• Bake the cupcakes according to the instructions for about 15 minutes at 375 degrees.
• Let the cupcakes cool before adding the frosting.

For Chocolate Cream Cheese Frosting:

• In the bowl of your mixer, combine the can of frosting and room temperature cream cheese.
• Beat until smooth and mixed well.
• Add the frosting to a piping bag or a Zip-Lock bag and pipe the frosting onto cupcakes. I attempted a "nest".
• Add a few of the mini chocolate eggs to each cupcake.
• Decorate with some pastel colored sprinkels to your liking.
• Then Refrigerate until ready to serve.