If you’re looking for a treat that perfectly balances crunch, chocolatey goodness, and a dash of festive fun, you have to try this Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe. These little cakes are a nostalgia trip with a modern twist—a symphony of crunchy cornflakes coated in melted chocolate and golden syrup, studded with colorful mini eggs that bring just the right pop of sweetness. They’re quick to whip up and ideal for sharing with friends or family, especially when you want to brighten up the afternoon or surprise guests with a cute, tasty delight.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making these cakes. Each component plays a starring role, bringing flavor, texture, or color to your creation in a way that will delight every bite.
- Cornflakes, 5 cups: The crunchy base that gives these cakes their signature crispy bite.
- Semi-sweet or dark chocolate chips/chunks, 7 ounces: Adds rich, gooey chocolatey magic that binds everything together.
- Unsalted butter, 3 tablespoons: Provides creaminess without overpowering the chocolate flavor.
- Golden syrup, 3 tablespoons: Offers a subtle caramel sweetness and helps everything stick.
- Sprinkles, 3 tablespoons: Optional but fantastic for adding bursts of color and a whimsical touch.
- Mini eggs, 36 pieces: The festive little jewels that make these cakes irresistible and festive.
How to Make Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe
Step 1: Melt the Chocolate Mixture
Start by gently melting the chocolate, butter, and golden syrup together. Do this either in a heatproof bowl over a pan of simmering water or carefully in short bursts in the microwave, stirring frequently. This smooth, shiny mixture will become the glue that holds your cornflakes together and coats them in luscious flavor.
Step 2: Combine with Cornflakes
Once your chocolate mixture is perfectly melted and combined, pour it over the cornflakes in a large bowl. Stir gently but thoroughly, making sure every flake is enveloped in that rich chocolate sheen. This step determines the perfect consistency for forming sturdy, yet crunchy cakes.
Step 3: Add Sprinkles and Mini Eggs
Now, fold in your sprinkles if you’re using them—this adds fun color and texture to your cakes. Then scoop spoonfuls of the mixture into cupcake liners or muffin tins. Top each with three mini eggs, gently pressing them into the surface for that beautiful finishing touch.
Step 4: Chill Until Set
Place your trays in the fridge for at least 30 minutes. This chilling step helps the chocolate firm up and ensures your cakes set just right. Once firm, they’re ready to be enjoyed or carefully removed from the liners to be shared with your favorite people.
How to Serve Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe
Garnishes
To make your cakes look even more enticing, try adding a light dusting of icing sugar or a drizzle of melted white chocolate over the top. You can also sprinkle a few extra mini eggs or colorful sprinkles right before serving for that eye-catching finish.
Side Dishes
These cornflake cakes pair wonderfully with a cold glass of milk or a warm cup of tea or coffee. For a brunch or party spread, place them alongside fresh berries or a fruit salad to balance the sweetness with some natural freshness.
Creative Ways to Present
Why not stack a few on a pretty cake stand or arrange them in a gift box lined with parchment paper as a thoughtful homemade gift? Wrapping each cake in cellophane tied with a colorful ribbon makes them perfect little favors for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Your leftover Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe will keep well in an airtight container at room temperature for up to 3 days. Make sure to place parchment paper between layers to prevent them from sticking together.
Freezing
If you want to keep them longer, these cakes freeze beautifully. Place them in a single layer on a baking sheet to freeze quickly, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
Reheating
Since these cornflake cakes are best enjoyed chilled or at room temperature, reheating is not recommended, as it can melt the chocolate and ruin their texture. Just take them out of the fridge or freezer a bit earlier to soften slightly before eating.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will make your cornflake cakes sweeter and creamier, so feel free to swap if you prefer a milder chocolate flavor in your Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe.
What if I don’t have golden syrup?
You can substitute golden syrup with honey or corn syrup if needed, although the flavor will be slightly different. Golden syrup adds a unique caramel note that complements the chocolate beautifully.
Can these cakes be made vegan?
Yes, you can make a vegan version by using dairy-free chocolate, vegan butter, and ensuring your sprinkles and mini eggs are also vegan-friendly. The basic technique remains the same for a delicious twist.
How do I prevent the cornflakes from going soggy?
Mix the chocolate gently with the cornflakes and avoid leaving them in the syrup mixture too long before chilling. The quick chill helps preserve their crunch in this Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe.
Are these suitable for kids’ parties?
Definitely! These cakes are a huge hit with children thanks to their fun texture, colorful mini eggs, and sweet chocolate. Just be mindful of any allergies and supervise younger children when enjoying them.
Final Thoughts
There’s something wonderfully comforting and joyful about making and sharing this Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe. It’s a simple dessert that brings out big smiles and happy memories with every crunchy, chocolaty mouthful. Give it a try for your next gathering or whenever you want to treat yourself and loved ones to a little slice of happiness.
Print
Delicious Cornflake Cakes with Chocolate and Mini Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 7 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Description
Cornflake Cakes are a delightful no-bake treat combining the crunch of cornflakes with rich chocolate, golden syrup, and festive mini eggs. These easy-to-make snacks are perfect for sharing and bring a fun, crunchy texture alongside sweet, creamy chocolate flavors.
Ingredients
Dry Ingredients
- 5 cups Cornflakes
- 3 tablespoons sprinkles (or more, as desired)
- 36 mini eggs
Wet Ingredients
- 7 ounces semi-sweet or dark chocolate chips/chunks
- 3 tablespoons unsalted butter
- 3 tablespoons golden syrup
Instructions
- Prepare the chocolate mixture: In a heatproof bowl, gently melt the semi-sweet or dark chocolate chips/chunks together with the unsalted butter and golden syrup over a saucepan of simmering water, stirring continuously until smooth and fully combined.
- Combine with cornflakes: Remove the melted chocolate mixture from heat and quickly fold in the cornflakes and sprinkles until all the flakes are evenly coated with the chocolate mixture.
- Form the cakes: Using a spoon or your hands, spoon the cornflake mixture into small cupcake liners or on a parchment-lined tray, pressing them down gently to form cake shapes.
- Add mini eggs: Press mini eggs on top of each cornflake cake for decoration and added flavor.
- Chill and set: Place the cornflake cakes in the refrigerator for at least 45 minutes to allow them to set firmly before serving.
- Serve: Once set, enjoy these crunchy, chocolatey delights as a snack or party treat.
Notes
- Use good quality chocolate for the best taste and texture.
- Golden syrup can be substituted with light corn syrup or honey if unavailable.
- Sprinkles are optional but add a festive touch and extra sweetness.
- Store cornflake cakes in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, substitute butter with a plant-based margarine and use dark chocolate without dairy.
