Chocolate Easter Cupcakes with Advocaat Frosting

Preheat the oven to 356 degrees F (180 degrees C). Line a 12 cup muffin tray with paper baking cups. Add all the ingredients to a large mixing bowl and beat with an electric whisk for 1-2 minutes until light and creamy. Divide the mixture evenly between the cupcake cases.

Bake the cakes for 18-20 minutes until risen and just firm to the touch. Transfer to a fine wire rack to cool.

When the cupcakes are stone cold, whip the powdered (icing) sugar and advocaat until completely smooth and creamy. Use the back of a spoon to dollop some of the frosting onto the cupcakes.

Using a sharp knife, cut shards of chocolate off the bar. Arrange haphazardly into a small circle, resembling a bird's nest and place a sugar-covered Easter egg in the middle of the 'nest'.

Store in an air-tight container until serving.

Tips:

You can make the cupcakes a day in advance if stored in an air-tight container. Make the frosting and decorate on the day you plan to serve the cupcakes. They'll keep for a few more days if kept in a cool place.