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Chocolate Marshmallow Cups
Easy Chocolate Marshmallow Cups
Photo: Matt Dutile/Styling: Erin McDowell

The difference between candy from the drugstore and candy from your local bakery is like night and day. But it’s actually super easy to DIY your own sweet treats. Whether the occasion is Easter, Halloween or just because, these homemade chocolate marshmallow cups are rich, velvety and a treat you’d pay top dollar for at a fancy bakery.

Recipe developer Erin McDowell tells us the secret to her homage to Mallo Cups: “The combination of milk chocolate and coconut oil means you can make these treats without having to temper the chocolate,” she says. “The smooth, creamy exterior gives way to a fluffy vanilla marshmallow filling, and it literally can’t get any better.”

We accidentally ate four in one sitting, so we’re inclined to agree.

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20 pieces

2 pounds (906g) high-quality milk chocolate, finely chopped

1½ tablespoons (21g) coconut oil

2½ teaspoons (7g) powdered gelatin

1 cup (198g) granulated sugar

Pinch of fine sea salt

1 tablespoon pure vanilla extract

1. Place 20 muffin liners on a baking sheet.

2. Place the chocolate and coconut oil in a medium heat-safe bowl. Place the bowl over a medium pot of simmering water, and heat until smoothly melted. Remove the bowl from the pot.

3. Spoon 2 tablespoons of the melted chocolate into each muffin liner. Use a small spatula or the back of a small spoon to draw the chocolate up the sides of the liners to evenly coat them. Let set for 30 minutes until firm. Reserve the remaining chocolate mixture.

4. Place ⅓ cup cool water in the bowl of an electric mixer fitted with the whip attachment and sprinkle the gelatin over the water.

5. In a small pot, stir together the sugar, salt and 3 tablespoons water over medium heat. Continue stirring; once the sugar begins to melt and the mixture simmers, stop stirring and let it boil until a candy thermometer reads 235°F. Pour the syrup over the bloomed gelatin in the bowl of the stand mixer.

6. Whip the mixture on medium speed until thick and white, 5 to 6 minutes. Add the vanilla extract and whip for 1 more minute. Transfer the marshmallow filling to a piping bag. (It can be helpful to grease your spatula with nonstick spray before using it to transfer the filling.)

7. Cut a ½-inch opening from the tip of the bag. Pipe the marshmallow into the prepared cups, filling to about ¼ inch under the edge of the top rim. Let set for 15 minutes.

8. Warm the remaining chocolate mixture over the pot of simmering water, if necessary. Spoon about 1 tablespoon of the melted chocolate on top of the marshmallow in each cup. Let set for 30 minutes until firm before serving.

293 calories

15g fat

37g carbs

4g protein

33g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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