Chocolate Nest Cupcakes

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, a little at a time until smooth, adding a little flour if the mixture curdles.

Stir in the flour, cocoa and baking powder, until evenly mixed.

Place a heaped dessertspoon full of the mixture in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

To decorate, mix together the icing sugar, butter and cocoa powder. Spread over the cupcakes and sprinkle with rice crispy cereal. Top with the mini eggs. These cake will keep 3-4 days in a cake tin.