Easter is just round the corner and what better way to start it off than with these little treats. They’re one of my favourite things about Easter, and the best part is, they’re so simple to make. Plus who can say no to a mini egg?! They’re a guaranteed hit with all members of the family – kids and adults alike. The only problem with these is they’re so addictive, they’ll leave you wanting more!
I happened to have these perfect little Easter themed cupcake cases in the cupboard. I associate pastel colours with Easter, but you can use whatever you have spare.
200g plain chocolate (I used 75% cocoa solids)
2 tbsp golden syrup
50g unsalted butter
80g shredded wheat, crushed (these can be swapped for cornflakes if you prefer)
36 mini eggs
Line a 12 hole cupcake tin with your cases. I used some pastel coloured ones to stick with the Easter theme.
In a bowl, melt together your chocolate, golden syrup and butter. I do this in a bowl over a pan of boiling water. Mix until smooth.
When your mix is completely smooth, add it to your crushed shredded wheat and stir until it’s all covered.
Divide the mixture between your 12 paper cases.
Add 3 mini eggs to the top of each and leave to set in the fridge for an hour.