The ultimate crispy cakes

If you think you can't beat cornflake cakes, try these - add honeycomb, raisins and chopped nuts to a mix of dark and milk chocolate, along with cornflakes, for a (slightly more) grown-up version of a childhood favourite! 

Ingredients

300g dark chocolate

300g milk chocolate

50g butter

200g cinder toffee (honeycomb)

100g mixed chopped nuts

150g sultanas/ raisins

150g cornflakes

White chocolate stars, to decorate

Method 

1. Break the chocolate into pieces and place in a large heat-proof bowl with the butter, over a pan of gently simmering water.  Stir until melted, smooth and glossy.
2. Line bun tins with 24 cupcake cases.
3. Put the cinder toffee in a plastic bag and smash into pieces with a rolling pin.
4. Remove the chocolate from the heat and stir in the cinder toffee, nuts, raisins and cornflakes.
5. Spoon the mixture into the cupcake cases. 
6. Sprinkle with the white chocolate stars and refrigerate for an hour.