In a pan, melt butter and mix in shredded coconut and brown sugar. Toast until golden brown and crispy, stirring occasionally to avoid burning.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, mixing well, then alternate adding the dry ingredients with milk until just combined.

Spoon the cupcake batter into a mini muffin pan lined with paper liners, filling each one about 2/3 full to allow for rising.

Bake in a preheated oven at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow cupcakes to cool completely on a wire rack before adorning them with the coconut nests.

Just before serving, top each cooled cupcake with a generous mound of toasted coconut nests and place a few mini chocolate eggs on top for a festive finish.