In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar, mixing well after each addition.

Stir in vanilla extract and milk until smooth and creamy.

Refrigerate the mixture for about 15 minutes to firm up.

Once the filling is firm, shape it into egg shapes and place them on a baking sheet lined with parchment paper.

Freeze the shaped eggs for about 30 minutes until solid.

Melt the chocolate chips and coconut oil in a chocolate melting pot or microwave, stirring until smooth.

Dip each frozen butter cream egg into the melted chocolate, ensuring it is fully coated.

Place the coated eggs back on the parchment-lined baking sheet.

Repeat until all eggs are coated, then refrigerate until the chocolate is set.