Makes 12
INGREDIENTS
12 cupcake cases
- 200g dark chocolate, chopped
- 30g unsalted butter
- 30g golden syrup
- 75g rice pops
- 24 crunchy mint sticks, each stick cut into 3
- 1 small tube white writing icing, to decorate
- 24 sugar coated plain chocolate beans, to decorate as eyes
Line a 12-hole cupcake tin with paper cases. Melt 150g of the chocolate with the butter and golden syrup in a pan over a low heat. Stir to combine. Remove from the heat. Add the rice pops and stir until well coated.
Spoon the mixture into the paper cases and press down. Push three of the mint stick pieces into each side of the rice crispy rounds, for legs.
Melt the remaining chocolate in the microwave (about 1 minute) and drizzle over the rice pop rounds to secure the legs. Transfer to the fridge and chill for 2 hours.
Remove from paper cases, turn cakes upside down and with the white icing and coloured beans, add eyes.
Author: Ros
Author of What's On and Life In The Kitchen!