Ingredients

50g unsalted butter

2 tablespoons of golden syrup
250g marsbars chopped into 1cm square pieces
150g cornflakes
To decorate
1 batch of chocolate buttercream icing
Any chocolate decoration eg. Slices of mars bar

Instructions
1. Line a 12- hole muffin tray with the appropriate cup cake cases
2. Melt the butter and golden syrup in a saucepan over a low heat. Stir constantly.
3. Add the chopped mars bars and keep stirring until melted.
4. Remove from the heat and gently fold in the cornflakes
5. Press a spoonful of the mixture loosely into each cupcake case and leave them to cool and
set.
6. When they are completely cool, put a small amount of butter cream icing in the centre of
each cupcake and decorate.
Should there be any uneaten, the cupcakes can be stored in an airtight container for 2-3 days.