1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.

4. Pour the wet ingredients into the dry and mix until just combined, then stir in the boiling water until the batter is smooth.

5. Fill cupcake liners two-thirds full and bake for 18-22 minutes, then let cool completely on a wire rack.

6. To make the frosting, beat softened butter until creamy, then gradually mix in sifted powdered sugar and cocoa powder.

7. Add vanilla and milk to the frosting, then beat for 3-5 minutes until light and fluffy.

8. To make the nests, melt chocolate chips, stir in chow mein noodles until coated, and form small nest shapes on parchment paper.

9. Let the nests harden at room temperature or in the refrigerator for about 15-20 minutes.

10. Frost the cooled cupcakes, gently press a chocolate nest into the center of each, and decorate with candy eggs and a chick.