Chocolate truffle cupcakes

Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole patty tin with large cupcake cases.

Put all the ingredients for the cakes except the milk into a bowl and beat together using an electric whisk or wooden spoon. Add the milk a little at a time to bring to a dropping consistency.

Share the mixture between the cake cases and bake in the middle of the oven for 15-20 minutes. Allow to cool completely.

To make the truffle topping, put the chocolate into a bowl. Put the cream and caster sugar into a small saucepan and bring almost to the boil. Pour the hot cream over the chocolate and stir until melted and smooth. Allow to cool slightly until spreadable.

When the cakes are cold, spread the soft, room temperature truffle topping over the top of each one. Crumble a Flake bar and sprinkle a little over the topping to make a small nest. Carefully place a couple of mini sugar-coated eggs on top of each one.