Preheat oven to 350 degrees. Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped. Cool on wire racks. Frost with fluffy icing, top with dyed-green coconut and 3 jelly beans. Makes 24 cupcakes. Enjoy!