Hanukkah Cupcakes

Preheat the oven to 375°F/190°C. Line a muffin tin with cupcake liners and set aside.
In a large bowl, use a hand whisk to beat eggs, sugar, vanilla extract, and heavy cream until the sugar partially melts and the mixture thickens a little.
Sift flour and baking powder together over the bowl and whisk just until incorporated.
Gently and slowly whisk in the sprinkles.
Pour/spoon the batter into the liners, to avoid spilling fill only 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.

Chill your equipment: Make sure the mixing bowl and beaters or whisk attachment are well-chilled. Place them in the freezer for 10 minutes before whipping. This helps the cream whip up faster and to a better consistency.
Chill the heavy cream: The heavy whipping cream should also be very cold. Place it in the freezer for 10 minutes before whipping.
Start whipping: Pour the heavy cream into the chilled mixing bowl. Begin whipping at low speed for 2-3 minutes. Add Vanilla pudding.
Gradually increase to medium or high speed as the cream thickens.
Watch for stiff peaks: Continue whipping until stiff peaks form. Stiff peaks mean that the whipped cream holds its shape when the beaters or whisk are lifted.
Stop whipping: Be careful not to overwhip, as this can lead to butter. Once you have stiff peaks, stop whipping immediately.
Pipe onto cupcakes: Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe it onto your cupcakes in a swirling motion or any design you prefer.
Decorate with sprinkles and place a chocolate coin in the center of the swirl.