Line a 12-hole cupcake tray with paper liners.

In a heatproof bowl set over a pan of simmering water, melt the chocolate, butter, and golden syrup together until smooth, ensuring the bowl does not touch the water.

Remove from heat and gently fold in the crushed shredded wheat until the cereal is fully coated.

Divide the mixture evenly among the 12 cupcake liners.

Press the back of a teaspoon into the center of each nest to create a small indentation for the eggs.

Place 3 chocolate mini eggs into the center of each nest while the chocolate is still wet.

Refrigerate the tray for at least 1 hour or until the chocolate has set completely.