Method

Line a 12 cupcake tray with paper cupcake cases
Fill a saucepan with a few centimetres of water and heat until simmering.
Using a bowl that sits comfortably over the pan without touching the water, melt the chocolate, golden syrup and butter until smooth, stirring as you go.
Turn off the heat and set the bowl on a stable surface (be careful if young children are helping)
Gently stir in the cornflakes until they are all coated in the chocolate mixture.
Fill each cupcake with case with the mixture.
Top each next with three mini eggs.
Chill in fridge for 1 hour until set.

Recipe courtest of ProCook
procook.co.uk