Preheat the oven to 180°/160°fan/gas 4. Place the boiling water and chopped stoned dates in a pan, bring to the boil and reduce the heat. Simmer for 10 minutes. Transfer to a bowl and allow to cool. Line a muffin tin with 12 white paper cases.
In a large bowl, beat together the Stork, sugar, vanilla, eggs, plain flour, bicarbonate of soda and baking powder until evenly combined. Add the cooled dates and mix well. Divide the mixture between the cases and bake in the oven for 25 minutes until springy to the touch. Transfer to a wire rack and allow to cool completely.
In a small pan gently warm the golden syrup, brown sugar, Stork and cream stirring frequently. Bring the mixture to the boil and simmer for 2 minutes. Remove from the heat and pour over the puffed rice cereal stirring to mix.
Top each cupcake with the puffed rice cereal mixture to form nests. Drizzle with the milk chocolate and fill with the toffee chocolates and mini fudge chunks and serve.