Crispy, chocolaty, no‑bake cupcakes delight sweet lovers

They are incredibly chocolaty and crispy, and their preparation is really simple. All sweet lovers are in seventh heaven when I treat them with these cupcakes. 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 the addition of crispy breakfast flakes diversifies the texture and introduces an interesting structure to the dessert. It's sweet and delicious, just as it should be with a dessert.

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

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

Ingredients:

• 14 oz white chocolate
• 6 tablespoons of Nutella
• 2.5 oz 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 molds and pour some white chocolate at the bottom to cover it. Silicone molds 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. Put a spoonful of Nutella on the chilled white chocolate. Then, cover it with a layer of white chocolate with flakes. Place 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!