In a large bowl beat butter and sugar until light and creamy

Add eggs one at a time beating in each egg

Combine flour with salt and whisk

Combine milk with extracts

Alternate adding flour and milk to sugar/egg mixture until in incorporayed

Pour evenly into prepared cupcake tins. Put in the cold oven and heat it to 275 and bake 1 hour. Cool 10 minutes then remove from pan to cool compleat before fristing

Have chocolate in a large bowl. Heat cream until hot pour over the chocolate in the bowl with the vanilla and salt. Let stand 2 minutes then stir until s,ooth. When it reaches room temperature cover and refrigerate until cold, at least 4 hours or overnight

When ready to frost cupcakes beat chocolate cream until light and flffy

Frost cuocakes

Garnush with sprinkles and a chicolate egg. Store in the refigerator