Heat oven to 350 degreesF. Grease 24 medium muffin tins or line with paper baking cups. 

 

Mix butter, sugars, eggs and extract in large mixing bowl until blended. Beat on high speed, scraping bowl occasionally, 5 minutes. 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 minutes or until top springs back when touched. Cool. Frost as desired.