Preheat oven to a toasty 350 degrees F (175 degrees C).
Prepare 24 muffin cups by either greasing them or lining them with paper liners.
Combine chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until fully incorporated, approximately 2 minutes.
Spoon the batter into the muffin cups, filling them two-thirds full.
Bake in the hot oven until a toothpick inserted into the center of a cupcake comes out clean, around 20 minutes.
Let cupcakes cool completely.
In a bowl, combine 2 packages of pudding mix with milk and beat using an electric mixer until thickened, approximately 2 minutes.
Fold the thawed whipped topping into the pudding mixture until creamy.
Fill the pastry bag fitted with a large piping tip with approximately 1 1/2 cups of chocolate pudding filling.
Fill each cupcake with a generous 1 1/2 tablespoons of pudding mixture using a piping tip pressed into the center.
Fill each cupcake with a generous tablespoon of pudding mix to create a nest in the center. Decorate the edges of the nests with chocolate sprinkles and place 3 mini chocolate eggs in each nest.