Break the chocolate into chunks and place in a heatproof bowl.

Add butter and golden syrup to the bowl.

Melt the mixture over a pan of simmering water or in the microwave, stirring until smooth.

Let it cool slightly to avoid soggy flakes.

Gently stir in cornflakes until fully coated.

Spoon into cupcake cases on a tray.

Chill in the fridge for one hour or until firm.

Serve cold or at room temperature.