THE RECIPE JOURNAL · Dessert
Cornflake-Infused Chocolate Cupcakes
These cupcakes combine rich chocolate with a surprising crunch from cornflakes, creating a delightful texture contrast in every bite. Perfect for a fun twist on a classic treat, they’re sure to impress friends and family alike.
FROM THE KITCHEN • Cornflake-Infused Chocolate Cupcakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting the chocolate chips, butter, and maple syrup together in a large saucepan over medium heat. Keep stirring so everything blends smoothly, which should take about 5 to 7 minutes. Once melted, take the pan off the heat and let it cool for a few minutes.
02
Step 2
Next, gently fold the cornflakes into the chocolate mixture until they’re all nicely coated. Then, scoop the mixture into cupcake liners—this recipe makes about 24. Pop them in the fridge and let them chill for at least an hour so they can firm up. Enjoy!
Why you’ll love it
These cupcakes combine the rich taste of chocolate with a delightful crunch from the cornflakes. The texture adds a fun twist, making each bite interesting and satisfying. They are perfect for anyone who enjoys a mix of smooth and crispy in their desserts.
How to serve
Serve these cupcakes with a glass of cold milk or a cup of coffee to balance the sweetness. They also pair well with a scoop of vanilla ice cream for an extra indulgent treat. Add a few extra cornflakes on top for a crunchy garnish.
Storage & leftovers
Store the cupcakes in an airtight container at room temperature for up to three days. To keep the cornflakes crispy longer, add a paper towel inside the container to absorb moisture. For longer storage, freeze the cupcakes wrapped tightly for up to one month.
