17 February 2016

Recipe: Easy Chocolate Marshmallow Cups

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make for sweet treats. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

For a while I've been intrigued by the idea of making my own chocolate treats for holidays and special occasions. Covering prepackaged marshmallows in chocolate seemed like a relatively foolproof way to begin, but I wanted to find a way to avoid the potential mess and waste of dunking each marshmallow in chocolate. Luckily my idea to make chocolate marshmallow candy cups worked perfectly--there's no waste of ingredients, relatively little mess, and each cup has a satisfyingly thick outer shell of chocolate.


- Large marshmallows*, half the amount of finished marshmallow cups you'd like
- Semisweet or bittersweet chocolate, 15 grams per marshmallow cup

* I like Dandie's marshmallows, which are all natural and suitable for vegetarian and vegan diets.


1. Line a mini-muffin pan with as many mini-muffin wrappers as marshmallow cups you'd like to make.

2. Melt the chocolate--I microwaved mine on low power for 30 second intervals until it was starting to melt, then stirred until it was completely melted and smooth. If you're using chocolate bars, chop them into small pieces before melting, or use high-quality chocolate chips to save time.

3. Spoon a teaspoonful of melted chocolate into each muffin wrapper. Gently shake the pan to make sure the chocolate spreads to the edges of each wrapper.

4. Place the muffin pan in the refrigerator to chill for 15 minutes.

5. Using a sharp, thin knife, cut each marshmallow in half to get two round marshmallow discs. Remove the muffin pan from the fridge and place a marshmallow half in the center of each muffin wrapper--make sure the marshmallow isn't touching the sides of the wrapper.

6. Spoon more melted chocolate over the top of each marshmallow until the sides and top are completely covered. Place the pan in the fridge for 1 hour to allow the chocolate to thoroughly harden.