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–+ servings
Chocolate cornflake cakes in a muffin pan with mini eggs.
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5 from 15 votes

Easter Chocolate Cornflake Nests

What's not to love about these crispy chocolate cornflake cakes? The perfect sweet treat for birthday parties and bake sales and best of all take only 10 minutes to make. These no-bake chocolate cornflake cakes are a great way of getting kids involved in the kitchen too!
Course Dessert
Cuisine British
Prep Time 10 minutes
Setting time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 175kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Microwave
  • Measuring Spoons
  • Wooden Spoon
  • Mixing Bowl
  • 12 Hole Muffin Tin
  • Cake Cases

Ingredients

Metric - US Customary
  • 40 g Butter
  • 3 tablespoon Golden Syrup
  • 100 g Dark Chocolate broken into pieces
  • 100 g Milk Chocolate broken into pieces
  • 2 tablespoon Nutella
  • 100 g Cornflakes
  • 24 Mini Eggs

Instructions

  • Place the cornflakes into a large mixing bowl.
    100 g Cornflakes
  • Put the broken up chocolate, butter and syrup into a microwave-safe bowl and heat in the microwave in 30 second bursts, stirring in between. You will find that the residual heat whilst stirring, will often melt the last remaining chunks of chocolate, without the risk of you over cooking it.
    40 g Butter, 100 g Dark Chocolate, 100 g Milk Chocolate, 3 tablespoon Golden Syrup
  • Place the nutella in a small microwaveable bowl and microwave until melted (do this in short bursts - I suggest 10 seconds, stirring in between).
    2 tablespoon Nutella
  • Pour the melted chocolate mixture and melted Nutella onto the cornflakes and stir to combine. Don't worry if not every cornflake is uniformly coated, I prefer the rustic look and I think it adds to their charm.
  • Divide the chocolate cornflake mix between 12 paper cases (placed in a 12 hole fairy cake tin) then press down slightly with a spoon, making a small indent in the middle of the cakes for the mini eggs.
  • Put 2 mini eggs on each cake and place in the fridge to set for 1 hour.
    24 Mini Eggs

Video

Notes

Variations: 
  • Make a white chocolate and peanut butter version, swapping the milk and dark chocolate for white chocolate, and the Nutella for peanut butter.
  • You don’t have to top the cornflake cakes with mini eggs, they are just my preference. Smarties, Galaxy mini eggs or M&M’s would all work well and bring lots of colour to the cakes.
  • Make this vegan by replacing the butter with dairy-free spread and using dairy-free chocolate.
 
Make-ahead: The cornflake cakes can be made up to 5 days ahead. Store in a tightly sealed container in the fridge until needed.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easter Chocolate Cornflake Nests
Amount per Serving
Calories
175
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
65
mg
3
%
Potassium
 
113
mg
3
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
154
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
16
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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