Preheat oven to 160ᵒC - 180ᵒC with fan.
Line the muffin tin with cupcake liners.
To make the cupcake: Using a mixing bowl, place all the cupcake ingredients and mix until fluffy and well combined.
Using a spoon, add the mixture in the muffin tin and bake for 25 minutes until springy to touch.
Leave the cupcakes in the tin for another 5 minutes then transfer to a wire rack to cool completely.
To make the buttercream: Melt the chocolate over a bain-marie or in the microwave then let it cool.
Using a mixing bowl, combine the butter and icing sugar, then add stir in the melted chocolate. Lastly, add in the milk.
In a bowl, crumble the flakes, and using a flat spatula, spread the chocolate buttercream on top of the cupcake and dip in the chocolate flakes to create a bird's nest effect.
Top with 2 or 3 mini eggs. Enjoy!
