- 6 tbsp butter
- 6 tbsp golden syrup
- 3 tbsp cocoa
- 2 cups cornflakes
Melt the butter and syrup together in a saucepan on medium heat. Add the cocoa and mix well until smooth. (Alternatively you can do this in a bowl in the microwave on low power, stirring every 10-15 seconds until melted).
Remove from heat and allow to cool for 5 minutes.
Stir in the cornflakes and mix until evenly coated.
Divide the mixture between 12 cupcake cases.
Leave to cool for 1 hour at room temperature to set slightly, or place in the fridge for 20 minutes to speed this up. The chocolate coating will not set hard, it will still be quite sticky.
Store in an airtight container.