Chocolate cornflake cakes in pretty paper cases

Cooking with kids: Chocolate cornflake cakes

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(71 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


  • 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, which can only be produced…

  • 100g cornflakes


  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.

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Comments, questions and tips

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22nd Jun, 2014
I need to make some gluten, dairy, lactose and egg free vegetarian cakes to accommodate all of the dietary requirements of daughter's various classmates. I plan to use dark choc (double recipe quantity), vegan sunflower spread, golden syrup and gluten free rice krispies (I have no idea why manufacturers add barley to normal rice krispies). I'll let you know how I get on...
18th Apr, 2014
I would never go 1:1 always 1:1.5 or 1:2 in ratio of cereal to chocolate. They would be too dry otherwise. I use dark chocolate over weak milk and it has to be a dark cooking chocolate - using cheap sickily chocolate wont work. You'd be looking around the 50% cocoa mark too high a content and its too bitter.
13th Oct, 2013
Aw mine didn't hold together much either. I used 50g of extra chocolate after reading other comments.
3rd Aug, 2013
Having read some comments before making the chocolate cornflake cakes I altered the recipe slightly, using 150g chocolate and only 2 tbsp of golden syrup. The taste was great, not as chocolatey as I'd expected, but good enough! They didn't hold together as well as other recipes I've tried, but being in cake cases this wasn't really that big an issue. Definitely going to be a favourite in my house!
30th May, 2013
I thought these chocolate cornflake cakes turned out great! I made them snack size and everyone really enjoyed them. The quantities were perfect and as I put them in the fridge they set. They are so good. I also wrote about them in my food blog:
14th May, 2013
My son & I love making this recipe. I double it but use half milk half dark chocolate. I don't use all the syrup either but that's just personal choice. They're quick & easy to do & we love licking the spoons after! I always refrigerate them to get them to set but I think that's because I always have.
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!


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