Easter Egg Chocolate Muffins

9 mini caramel-filled Easter eggs
1/4 cup plus 2 Tbs. milk
1 egg
1/4 cup mild flavored oil
1/4 tsp. vanilla
1 Tbs. cocoa
1-1/2 cups flour
2 tsp. baking powder
1/4 cup sugar

Grease nine muffin tins. Line with paper cases if desired. Unwrap mini
eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the
cocoa, flour and baking powder into a bowl. Stir in sugar. Fold the
wet mixture into the dry ingredients, until just mixed. Fill 3/4 pans
with the mixture. Push a chocolate egg in the center of each muffin,
ensuring that a little of the chocolate mix covers each egg. Bake at
about 375 for about 12 minutes. Remove from the pans and cool. Ice
tops with chocolate icing and top with sprinkles.