Cornflake Cupcakes: A Sweet Crunchy Delight

Begin your baking adventure by melting 3 tablespoons of butter along with 1/4 cup of golden syrup on a stove in a heavy pot. This step forms the syrupy base for our cupcakes, infusing them with a richness that contrasts beautifully with the crispiness of the cornflakes. The golden syrup, with its unique buttery caramel flavor, sets the stage for a delectable treat.

Next, blend in 1 tablespoon of cocoa powder into the melted mixture until smooth. The cocoa powder not only adds a rich chocolatey flavor but also a beautiful deep color to the syrup, making it even more irresistible. Stirring until smooth ensures that the cocoa is fully incorporated, preventing lumps and guaranteeing a uniform taste throughout.

Now, for the part that brings it all together: slowly fold in 5 1/2 cups of cornflakes into the syrup mixture, making sure each flake is well-coated. This key step marries the smooth, rich syrup with the crunchy, airy cornflakes, creating a texture that's both satisfying and light. After mixing, spoon the cornflake mixture into cupcake liners. The volume might vary depending on your cornflakes, so feel free to adjust the amount. Chill in the refrigerator for at least 30 minutes before indulging.