Preheat your oven to 175c and line a cupcake tray with paper cases. In a mixing bowl, cream together your olive oil, Jim Jams spread and sugar.
Beat in both of the eggs, then fold through your dry ingredients.
Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.
Allow these to cool thouroughly on a wire wrack. Use an apple corer to remove the middle of the cupcakes and add a spoonfull of spread into the centre of each.
For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.
Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.