Preheat the oven and prepare the pan

• Preheat the oven to 180 °C.
• Line a muffin pan with cupcake cases.

Make the cupcake batter

• Beat the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Fold in the sifted self-raising flour, baking powder and cocoa powder, then stir in the milk until smooth.

Bake the cupcakes

• Divide the batter between the cupcake cases, filling them about two-thirds full.
• Bake until a skewer inserted in the centre comes out clean.
• Leave to cool completely on a wire rack.

Make the chocolate nests

• Crush the shredded wheat cereal into small pieces.
• Stir the crushed cereal into the melted dark chocolate until fully coated.
• Spoon the mixture into a greased muffin pan or cupcake cases, pressing it up the sides to form nest shapes, then chill until set.

Make the buttercream

• Beat the softened butter until creamy.
• Gradually add the sifted icing sugar, beating until light and fluffy.
• Add the vanilla extract and milk and beat until smooth.

Decorate the cupcakes

• Pipe the buttercream onto the cooled cupcakes.
• Top each cupcake with a chocolate nest and fill it with mini chocolate eggs.