Prep: Line a 12-hole muffin tin with paper cupcake cases.
Melt: In a heatproof bowl over a pan of simmering water (or microwave in short bursts), melt the chocolate, butter, and golden syrup together. Stir until smooth and glossy.
Mix: Pour the melted mixture over the cornflakes in a large bowl. Gently stir with a spatula or spoon until all the flakes are coated.
Scoop: Spoon the mixture evenly into the paper cases. Press down slightly to compact them a bit.
Decorate: Add your chosen toppings while still warm.
Set: Chill in the fridge for about 1 hour, or until firm.
🧊 Storage:
Store in an airtight container in the fridge for up to 5 days — if they last that long!
ADVERTISEMENT
