Line a 12-hole muffin tin with paper cupcake liners.

Place the milk chocolate, butter, and golden syrup in a heatproof bowl.

Melt the mixture over a pan of gently simmering water, stirring until smooth and combined.

Remove the bowl from the heat and gently fold in the crushed shredded wheat until thoroughly coated.

Divide the mixture evenly among the 12 cupcake liners.

Use the back of a teaspoon to press a small well into the center of each nest.

Place three chocolate mini eggs into each central indentation.

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