- 100 Grams milk chocolate, broken into squares
- 50 Grams unsalted butter
- 2 Tablespoons golden syrup or honey
- 100 Grams cornflakes
- Mini sugar coated chocolate Easter eggs
Put the chocolate, butter, and golden syrup in a heatproof bowl. Microwave in 30 second bursts until completely melted. If not using a microwave, place over a pan of simmering water and stir until melted.
Pour the cornflakes into the melted chocolate and gently stir to coat all the cereal.
Place 12 cupcake cases in a muffin pan and spoon the mixture into the cases. Place in the fridge to set for 30 minutes.
Decorate with sugar coated chocolate eggs.