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Preheat oven to 300°F and butter a 12-cup muffin tin.
Separate the egg yolks from the egg whites, while placing 2 egg yolks per muffin cup, to fill a total of 4 muffin cups. Mix the egg whites together briefly and pour an equal amount of egg whites into each of the remaining 8 muffin cups.
Bake for approximately 15 minutes until both the egg whites and egg yolks are cooked and set.
Remove the cooked egg whites, place them on a serving plate, and chill in the fridge while preparing the yolk mixture.
Remove the cooked egg yolks and place them in a small mixing bowl. Add all the remaining ingredients to the egg yolks and mash until thoroughly combined. Place in the fridge until chilled.
Preferably, spoon the yolk mixture into a piping bag with a fancy tip, or into a disposable sandwich bag and then cut the corner off to make a piping bag. Carefully pipe this mixture equally onto the cooked egg whites to look like cupcakes.
Serve immediately or refrigerate until needed.