Break the chocolate into chunks, then add it to a large saucepan with the butter and golden syrup.

Melt it over a low to medium heat, stirring often.

Once it’s melted, take it off the heat and tip in the cornflake. Mix it until it’s well combined.

Divide the mixture between 12 cupcake cases, then place 3 mini eggs onto each one, and press them down firmly.

Pop them into the fridge to set, this should take 30 minutes to one hour. Then enjoy. They will keep in an airtight container for up to 5 days.