Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla until combined. Then add the sugar, coconut and flour in a bowl and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth. Then using an ice cream scoop, fill the cakes until about three quarters full.
Bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack
Add the icing sugar, butter and white chocolate to a bowl and mix until fully incorporated. Then using a spoon, pile the icing on top the cakes to make the nests.
Then roll the cupcakes in the coconut roughly until roughly coated. add your mini eggs to the top and enjoy.