Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Line a cupcake tin with 12 paper cases and set to one side
• Add all of the dry cupcake mixture ingredients to a bowl
• Add all of the wet cupcake mixture ingredients to a measuring jug
• Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
• Using a tablespoon, evenly divide the batter between the 12 paper cases
• Put the cupcake tin in the pre-heated oven and bake for 15-20 minutes, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
• Once baked, remove from the oven and set to one side
• While the cupcakes cool, prepare the chocolate nests. Add the shredded wheat to a large bowl. Using clean hands, break the shredded wheat into tiny pieces
• Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
• Add a little of the melted chocolate to the top of each cupcake, this will give the chocolate nests something to adhere to
• Add the remaining melted chocolate to the shredded wheat and stir to combine
• Add a spoonful of the chocolate nest mixture to the top of each cupcake
• Decorate with the mini eggs for a final flourish
• Allow the chocolate nests to set before serving

This recipe serves 12.