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Cornflakes might usually be served in a bowl with milk or yogurt for breakfast, but they’re also a wonderful ingredient to use in recipes such as chocolate Cornflake cakes. These wonderful little cakes are so easy to make and they’re always popular at bake sales and potlucks, and of course, well-loved by kids and grownups alike for their rich chocolate taste and their lovely crunchy texture.
You only need 5 different ingredients to make mini chocolate cornflake cakes and, even if you don’t bake much, you will still find them simple (and definitely want to lick the spoon!)
You might also enjoy mini cone cupcakes, blueberry meringue squares, devil’s food cake, or apple cinnamon crumb muffins.
Why You’ll Love It
Easy: You only need 5 ingredients to whip up these fantastic chocolate cornflake clusters and the recipe is so simple to follow.
Tasty: There’s something truly satisfying about cornflake cakes. They blend the distinctive flavor of corn with chocolate and sugar to make a sweet treat you can’t resist.
Kid-friendly: Although most sweet things are kid-friendly these are especially well loved. You can add chocolate mini eggs if you’re making them around Easter, add mini marshmallows, chopped nuts, or anything else everyone loves.
Chocolate Cornflake Cakes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below
Cornflakes: Any brand will work. You could also substitute another cereal such as Rice Krispies.
Chocolate chips: I like semisweet chocolate chips but you can use milk chocolate or dark chocolate if you want, or even white chocolate or a blend of different kinds.
Olive oil: This combines with the melted chocolate to get the consistency just right.
Light corn syrup: To add sweetness. You can use golden syrup or even rice malt syrup if you prefer.
Powdered sugar: For extra sweetness. You can adjust the amount used if you wish.
How to Make Cornflake Cakes
For more detailed instructions with weights and measurements, jump to the printable recipe card
Melt the chocolate: Put the chocolate chips in a bowl with olive oil and microwave on half power, stirring every 20 seconds, until melted.
Add the other ingredients: Stir the corn syrup into the melted chocolate mixture and pour this over the cornflakes in a large mixing bowl, stirring well to combine. Mix in the powdered sugar.
Scoop the mixture into cupcake cases: Scoop the mixture into a muffin tin with muffin liners or cupcake cases. You will get between 9 and 12 depending on their size.
The finishing touches: Press down gently on each one and let them cool and set for an hour.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, choose gluten-free cornflakes. Some brands are gluten-free while others are not.
Double boiler method: You can use a double boiler instead of the microwave to melt the chocolate chips if you prefer.
Suggested add-ins: Throw in anything you want, such as non-melted chocolate chips, mini marshmallows, chopped nuts, raisins, or chopped dried fruit or dried berries.
Different chocolate flavors: Experiment with different flavors of chocolate, such as mint chocolate, caramel chocolate, or Heath bars, for example.
Serving Suggestions
Appetizers: Making a platter of snacks and treats? A couple of savory ideas are Texas cowboy caviar dip and antipasto skewers. Another delicious savory snack is these cheddar bacon scones.
Other sweet treats: Candied pecans and caramel pretzel apple bark are other sweet options to consider making.
How to Store Corn Flakes Cakes
Store: Although these are best served the day you make them, they will keep for 3 or maybe 4 days in an airtight container at room temperature.
Freeze: Wrap each one in plastic wrap and then put them all in a large Ziploc freezer bag or airtight container and eat within 3 months.
Thaw: You can thaw them at room temperature for a couple of hours.
Top Tips
Choose your chocolate: Cooking chocolate is the best type to use here, since it melts well, but I’ve had good results with regular chocolate, so you can experiment.
Give them time to set: These chocolate cornflake cakes can take an hour or an hour and a half to set, so you’ll need to be patient!
Tempting toppings: While these are still wet, you can add toppings such as sprinkles or a drizzle of melted white chocolate (favorite brand here) or, for Easter, mini chocolate eggs.
Chocolate Cornflakes Cakes FAQs
This is up to you. In the United States, light corn syrup is usually used while in the United Kingdom golden syrup is typically preferred. You can also use rice malt syrup or another kind.
This depends. If you want to speed up the cooling and setting time, you can put them in the fridge. You can also store the cooked cornflake cakes in the refrigerator if the ambient temperature in your kitchen is hot, as the chocolate will melt a bit and get sticky.
Yes, these are a lovely project to make with the little ones because there’s no baking involved. They can help measure out the ingredients, stir the mixture, fill the cupcake liners, and don’t forget: lick the spoon!
Chocolate Cornflakes Cakes
Chocolate Cornflake Cakes
Ingredients
- 3 Cups Cornflakes cereal
- ¾ Cup semisweet chocolate chips
- 2 Teaspoons olive oil
- 3 Tablespoons corn syrup, light
- 2 Tablespoons powdered sugar
Instructions
- Line a muffin tin with cupcake liners. Set aside.
- Pour the Cornflakes cereal into a large bowl.
- In a microwave-safe bowl, add the chocolate chips and the olive oil.
- Melt in the microwave at 50% power in 20-second intervals. Make sure to mix in between each. It took about 2 minutes.
- Add the corn syrup to the melted chocolate, and mix well.
- Pour the chocolate mixture over the cornflakes.
- Mix well until the cereals are coated with the chocolate.
- Add the powdered sugar to the chocolate/Cornflake mixture. Mix until the sugar is incorporated into the mixture.
- Use a large cookie scoop and scoop up the mixture.
- Place them in the prepared muffin tin. Depending on how big you are making them, you should have between 9 (I used a 3-tablespoon spoon) to 12 (if you use a little bit more than 2 tablespoons per tin).
- Gently press down and let them cool off for 1 hour, then serve.
Notes
Give them time to set: These chocolate cornflake cakes can take an hour or an hour and a half to set, so you’ll need to be patient!
Tempting toppings: While these are still wet, you can add toppings such as sprinkles or a drizzle of melted white chocolate or, for Easter, mini chocolate eggs.
Nutrition
The delicious cakes pair crunchy cornflakes with chocolate for a snack that’s sweet, delicious and really easy to whip up. There are lots of different ways to personalize them, from adding cocoa powder for an extra rich chocolate flavor, using vegan chocolate or flavored chocolate, or even using a different cereal if all the cornflakes are gone. It’s an easy no bake recipe which is super-simple to make and a little too easy to eat!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.