Chocolate cornflake cakes in pretty paper cases

Cooking with kids: Chocolate cornflake cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling


Makes 12

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Nutrition and extra info

Nutrition: per cake

  • kcal121
  • fat6.1g
  • saturates3.7g
  • carbs15.1g
  • sugars9g
  • fibre0.3g
  • protein1.3g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g milk or dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 100g cornflake


  1. Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.

  2. Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

  3. Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st May, 2013
Super easy to make, really quick. Will deco set if you out in fridge as recommended! Much better than the average ''melt chocolate and stir in cornflakes recipe"... Much yummier! They went super fast and now have to make more.... :)
14th Apr, 2013
Have just made these, thanks for all the comments above. I added 100g dark chocolate, 1 tbsp golden syrup, 12g butter and 50g rice krispies (didn't have cornflakes). The scrapes of the bowl were delicious and not too sweet and the mix just covered krispies. At the mo they are in the fridge and I wait to see if they set. It made 9 cakes. If successful I will make milk choc ones tomorrow. Will let you know how they go down with the kids.
29th Mar, 2013
My five year old loves making these, although we tend to use rice crispies instead of cornflakes. Add some mini Easter eggs and they make a lovely Easter gift!
27th Mar, 2013
Very easy and held together fine once chilled in the fridge. The only thing I would say is to add more chocolate if you want them really chocolatey! They're still tasty with the amount specified here but are more golden syrup-y than chocolatey. I melted some more and drizzled on top!
24th Mar, 2013
You certainly need more than 100g of chocolate to cover the flakes. I doubled the recipe and was hoping to get 24 cakes but even with 200g of chocolate I could only cover enough flakes to make 15 cakes.
20th Mar, 2013
I made these last night for a cake sale at my kids' school and they worked well but I too needed to add 50% more chocolate. The magic ingredient really is the golden syrup (used store's own brand to make it cheaper for the cake sale), it binds the cornflakes and makes them chewy. Will definitely make this again.
9th Mar, 2013
I did not add all of the golden syrup as I thought it would make it too sticky but had to add about 200g of chocolate to make them hold together 100g barely coated the flakes at all
14th Feb, 2013
Feel a bit bad here, I've never commented on a recipe before because I've always been perfectly happy* but I didn't like this. It was incredebly easy to make, the kids loved making it and eating it, it held together fine. My problem is it was far too sweet and stuck to my teeth even though, after a glance at the proportions I immediately halved the golden syrup but still more toffee flavour than chocolate. I'll give it another go and try using dark chocolate next time. *off to leave some positive feedback on previous (and more successful) recipes
8th Feb, 2013
This recipe works nicely and does hold together as long as cakes are left to set in the fridge. Very tasty, we put glacé cherries on the top of dark chocolate cakes which was very tasty and could be great for red nose day :)
14th Jan, 2013
Tasty little treats and easy to make, my little one had fun making and eating them :) I had no problems with them not sticking, you just need make sure you put in the fridge after making for them to harden and stick together :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?