Preheat the oven to 400°F (200°C). Cut out 9 small circles out of parchment paper and line the bottom of muffin pan. Spray with cooking spray.

In a small bowl, whisk together flour, cocoa, baking powder and salt.

In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer, about 8 minutes.)

Place the chocolate and butter in a heatproof medium bowl and place it over simmering water. Melt chocolate and butter, stirring with rubber spatula, until smooth. Let it cool slightly, and then add it to the egg mixture. Using a rubber spatula gently fold the mixture. Add the flour mixture and continue to fold until combined.

Divide the batter into 9 muffin cups about halfway up. (I used this large cookie scoop, one scoop for each cup.)

Put one caramel egg in the center of each cupcake. Bake for 7-8 minutes. Transfer onto wire rack for 1-2 minutes, then place a cookie sheet on top and revert. Transfer the mini cakes onto serving plate using a spatula. Dust with powdered sugar. Serve immediately with fresh berries, or vanilla ice cream, if desired.