Preheat the oven to 170°C. Line 24 muffin tins with cupcake papers.

Sift the flour, cocoa powder, baking soda and salt into a bowl and set aside

Cream the butter and sugar until light and fluffy. Add the eggs one at a time until thoroughly mixed through.

In a separate bowl mix the sour cream, milk and vanilla extract.

With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix until just incorporated.

Spoon the mixture into the prepared muffin tins and fill approximately 3/4 full

Bake in the oven for 18-20 minutes or until the cupcakes slightly spring back when touched.

Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.

Beat the butter and peanut butter with an electric mixer in a medium bowl.

Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the icing is thick and spreadable.

Continue beating for at least 3 minutes until light and fluffy.

Using a teaspoon spread a thick layer of icing onto each cupcake - this will be what the birds nest sticks on.

Melt chocolate and peanut butter in the microwave (I do it in bursts of 30 seconds on medium to prevent the chocolate from burning) in a medium microwaveable container.

Pour the noodles into the melted chocolate mixture and stir to coat.

On a baking tray lined with baking paper, use a teaspoon or your hands to arrange the chocolate noodles in small circular shapes, making sure to leave a space in the middle for the egg to sit.

Pop the tray in the fridge for the birds nests to set.

Once hardened, place a birds nest on top of each cupcake, gently pressing it into the peanut butter icing to stick. Place a small Easter egg in the centre of each nest.