Line a 12 hole muffin tin with muffin cases.
Break or cut the dark chocolate into small pieces and place in a large microwave safe bowl.
Add the butter and honey to the bowl, then pop it into the microwave and heat in short bursts of around 30 seconds, stirring in between, until all the chocolate has melted. (Note: Be patient and don't be tempted to heat for longer at a time as chocolate is very easy to burn!)
Mix well to completely combine the ingredients, then add the rice crispy cereal to the bowl.
Carefully mix it all together until the cereal is completely coated in the chocolate mixture.
Spoon the crispy mixture into the muffin tin, dividing equally between the 12 cases.
Working quickly, press down gently in the centre of each crispy cake with the back of a spoon to make a rough nest shape.
Decorate each crispy cake by pushing 3 mini eggs into each hollow.
Once finished, pop the crispy cakes in the fridge to chill for an hour or so until set.