Homemade Caramel Cornflake Cups

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Crisp, glossy, salty-sweet caramel cornflake cups topped with a silky chocolate ganache. The kind of dessert that feels simple but elevated at the same time. They’re crunchy, buttery, melt-in-your-mouth delicious, and wildly easy to throw together.

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They’re also naturally crisp, shiny, and wonderfully chewy thanks to a homemade caramel that coats every flake without making them soggy. If you love simple, high-reward bakes, this is absolutely your treat.

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This recipe makes about 20 mini cups (standard mini muffin tin), and they set beautifully in the fridge. Perfect for holidays, gifting, or late-night snacking straight from the fridge.

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Can I substitute certain ingredients?

Gluten-Free:

Use certified gluten-free cornflakes — most standard brands are not GF due to malt.

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Dairy-Free:

Use vegan butter

Use coconut cream or oat cream

Use dairy-free chocolate

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Vegan:

Combine the dairy-free swaps above with a plant-based cereal

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Chocolate Variations:

Milk, dark, white, or even ruby chocolate works - just tone down the cream a bit

Add espresso powder to the ganache for a mocha twist

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FAQ / Troubleshooting

Why are my cornflake cups soft or soggy?
→ The caramel was too hot or too thin. Let caramel cool slightly before mixing.

My caramel crystallised — what happened?
→ Either stir all the time until your sugar is melted, or 

Cups won’t hold their shape?
→ Press them firmly into the tin and chill 10–15 minutes before adding chocolate.

Can I skip the ganache?
→ Yes! They’re delicious on their own. The ganache just adds richness and contrast.

Can I freeze them?
→ Yes — freeze in airtight container up to one month. Thaw in fridge to keep the crunch.