Sieve the cocoa, flour and bicarbonate of soda into a bowl. Stir in the sugar, then make a well in the middle.

Whisk the milk, egg and oil in a jug with a fork, then pour into the well in the dry ingredients. Mix thoroughly with a whisk to make a smooth batter.

Divide the batter into eight espresso cups, filling each no more than half way. Push half a chocolate mini egg into each.

Microwave in batches of two on high for 45 seconds–1 min, until cooked and well risen. Top with another two chocolate egg halves, and serve straight away with cream or ice cream, if you like.