Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the chocolate sponge mix together the butter and the caster sugar, ideally using an electric mixer, until fluffy
Add the eggs and milk, and mix them in
Mix in the self raising flour, cocoa powder and baking powder gently with a hand whisk
Divide the cupcakes between the cases and bake them for 20-25 minutes
When they are fully cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
Fill each hole with the caramel sauce, you can use a piping bag to do this, or simply spoon it in
Make the buttercream by mixing together the butter, icing sugar, cocoa powder, milk and vanilla extract. Use an electric mixer for the best results. Then add the melted Galaxy chocolate and mix until smooth. If the buttercream is too stiff, you can add a little extra milk
Pipe the buttercream onto each cupcake to resemble a nest (pipe a flat rosette, then pipe a ring on top of it with space in the middle for the chocolate eggs) then place 3 Galaxy Enchanted Eggs into the middle
Store in an airtight container in a cool place, eat leftovers within 3 days