Crispy no‑bake chocolate cupcakes: A treat you can't resist

They are incredibly chocolaty and crispy, and their preparation is straightforward. When I treat sweet lovers to these cupcakes, they are in seventh heaven. It's impossible to deny oneself a moment of pleasure.

Chocolaty, crispy cupcakes provide a decent dose of sweetness in a single dessert. They include white chocolate and everyone's beloved Nutella, and adding crispy breakfast flakes diversifies the texture and introduces an exciting structure to the dessert. It's sweet and delicious, just as a dessert should be.

Just three simple ingredients are enough to create something truly delicious. The most challenging part of this recipe is exercising patience because the cupcakes need to spend a few hours in the fridge before being served. The taste is so delicious that it is worth the wait.

Children and adults will love them, and they are perfect for small or large occasions. Every chocolate fan will be in rapture.

Ingredients:

• 400 grams of white chocolate,
• 6 tablespoons of Nutella,
• 70 grams of breakfast flakes in the shape of hoops or wheat.

Preparation method:

Step 1: Break the white chocolate into pieces and melt it in a water bath or microwave. Line a muffin tin with silicone moulds and pour some white chocolate at the bottom to cover it. Silicone moulds are best here, as they can be easily removed later. Place it in the fridge for 30 minutes.

Step 2: Add the breakfast flakes to the remaining white chocolate and mix.

Step 3: Place a spoonful of Nutella on the chilled white chocolate. Then, cover it with a layer of white chocolate with flakes. Put it in the fridge for 4 hours to set well.

Step 4: Remove the moulds from the no-bake set cupcakes and transfer them to plates. Enjoy!