Place all cake ingredients in a mixing bowl and beat until well mixed. Spoon in to 12 muffin holes lined with paper cases.
115 g Stork tub, 115 g golden caster sugar, 2 large eggs, 115 g self-raising flour (self-rising flour), ½ tsp baking powder
Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes when the cakes should be well risen and golden. Place on a wire rack to cool.
For the chocolate nests, gently melt the Stork and syrup in a pan. Stir in the chocolate and cornflakes. Place a tablespoon of mix on each cupcake and shape into a nest. Leave in a cool place to set - about half an hour.
40 g Stork tub, 3 tbsp golden syrup, 6 tbsp drinking chocolate powder, 18 tbsp cornflakes
Place the nests on top of the cooled cakes and fill with mini eggs.
mini eggs
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.