Melt butter and golden syrup in a heavy pot on the stove.
Step 2
Add cocoa powder and stir until smooth and incorporated.
Step 3
Pour in cornflakes. Make sure all cornflakes are covered with the syrup mixture.*Line cupcake tin with liners and plop equal parts of sugary cornflakes in each liner.Cool in the refrigerator at least 30 minutes before eating.We started with 4 cups of cornflakes and ended up adding another cup and a half. It all depends on your personal preference.
