Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a deep muffin tin with 12 muffin cases.
2. For the cupcakes, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold through the flour and baking powder, followed by the buttermilk and vanilla. Stir through 75g of the Biscoff spread until combined. Half-fill the muffin cases with some of the mixture, then add a teaspoon of the remaining Biscoff spread to the centre of each muffin. Cover each with a dollop of the remaining muffin batter, then bake for 25 minutes, or until well risen and golden-brown. Remove from the oven and set aside to cool.
3. Meanwhile, for the nests, invert a mini muffin tin and cover the underside with clingfilm. Break the Caramilk chocolate into squares and place in a microwave-safe bowl. Heat in the microwave in blasts of 30 seconds, stirring in between, until fully melted. Add the All-Bran to the melted chocolate and stir well until the cereal is well coated. Place a heaped tablespoon of the mixture over the base of one of the inverted muffin holes and shape it around so it creates an upside-down nest shape. Repeat until you have 12 nests. Chill in the fridge for about 1 hour, until set.
4. For the buttercream topping, beat the butter with half of the icing sugar until well combined. Add the remaining icing sugar and continue to beat until smooth. Beat in the Biscoff spread, followed by a little milk, until the mixture is a good piping consistency.
5. Transfer the buttercream to a piping bag with a star nozzle attached. Pipe a round of buttercream on top of each muffin. Remove the nests from the clingfilm and place one on top of each muffin. Fill each nest with 2-4 chocolate eggs, depending on their size. Store in an airtight container for up to 3-4 days.