Homemade Mallo Cups Magic

This homemade version of classic Mallo Cups brings together creamy milk chocolate shells filled with fluffy marshmallow cream and flaked coconut for a nostalgic treat that's even better than store-bought. The combination of smooth chocolate with the light, airy marshmallow creates the perfect textural contrast that makes these cups irresistible.

I first made these for my niece's birthday party when the store was out of her favorite candy. They were such a hit that they've become our family's special occasion treat, with everyone requesting them for holidays and celebrations.

Ingredients

• Milk chocolate: 12 ounces Choose high quality chocolate for the best flavor and melting properties
• Coconut oil: 2 tablespoons Helps create a smoother chocolate coating that snaps perfectly when bitten
• Marshmallow fluff: 1 cup The homemade version has a silkier texture and better vanilla flavor than store bought
• Unsweetened flaked coconut: 1/3 cup Adds delightful texture and a subtle tropical flavor that complements the sweetness

For homemade marshmallow fluff

• Egg whites: 2 large Fresh eggs at room temperature will whip up better for maximum volume
• Cream of tartar: 1/4 teaspoon This stabilizes the egg whites for a more reliable fluff
• Light corn syrup: 2/3 cup Creates the signature glossy texture that makes marshmallow fluff so special
• Granulated sugar: 1/2 cup Regular white sugar works perfectly for the right sweetness level
• Water: 1/4 cup Used to create the sugar syrup that cooks to the precise temperature
• Vanilla extract: 1/2 teaspoon Use pure vanilla for the best flavor profile
• Salt: A pinch Enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Prepare the muffin tin:

Line a standard muffin tin with paper liners and finely chop the coconut flakes into tiny pieces to ensure they distribute evenly throughout each cup. The smaller pieces also prevent any stringy texture in the final product.

Melt the chocolate:

Gently melt the chocolate using either a double boiler method or microwave in 30-second intervals stirring between each to prevent scorching. Once just melted stir in the coconut oil until completely incorporated. The oil creates a silkier texture and prevents the chocolate from becoming too brittle when chilled.

Form the chocolate shells:

Spoon about 1 1/2 tablespoons of the melted chocolate mixture into each muffin liner using the back of your spoon or a clean pastry brush to push the chocolate up the sides creating a cup shape. Be sure to create an even layer with no thin spots that might crack later. Sprinkle a teaspoon of chopped coconut onto the wet chocolate pressing gently to adhere.

Chill the shells:

Place the muffin tin in the refrigerator or freezer for 20 minutes until the chocolate is completely set and firm to the touch. This crucial step ensures your shells can hold the marshmallow filling without collapsing.

Add the marshmallow filling:

Carefully spoon approximately 1 1/2 tablespoons of marshmallow fluff into each chocolate cup being careful not to overfill. The fluff should come nearly to the top but leave enough space for the chocolate seal. Sprinkle the remaining coconut evenly over the marshmallow layer creating a delicious barrier between the fluff and top chocolate layer.

Chill again:

Return the muffin tin to the refrigerator or freezer for another 20 minutes to set the marshmallow layer which makes the final chocolate topping much easier to apply without sinking into the fluff.

Seal with chocolate:

Remelt the remaining chocolate if it has begun to harden and spoon it carefully over each cup completely covering the marshmallow and coconut. Use the back of a spoon to create a smooth even surface without any gaps or bubbles.

Final setting:

Refrigerate or freeze the completed cups for a final 20 minutes until the chocolate is completely set. This ensures clean removal from the paper liners and the perfect texture when bitten into.

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The marshmallow fluff recipe is truly the star component here. I spent years trying different recipes before perfecting this version that has just the right consistency. My daughter now requests to lick the bowl whenever we make these cups and even asked for just the fluff for her birthday instead of cake last year.

Storage and Serving

These Mallo Cups need to be stored in the refrigerator due to the homemade marshmallow fluff. They will keep beautifully for up to one week when properly chilled in an airtight container. For the best texture experience I recommend removing them from the refrigerator about 5 minutes before serving so the chocolate can slightly soften while the marshmallow center remains cool and set.

Make It Your Own

While the classic recipe is delicious you can easily customize these treats to suit your taste preferences. Try using dark or white chocolate instead of milk chocolate for a different flavor profile. For those who love nuts consider adding chopped almonds or hazelnuts to the coconut layer. You can also experiment with flavoring the marshmallow fluff with different extracts like peppermint during holiday season or almond for a more sophisticated flavor.

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The History Behind Mallo Cups

Mallo Cups were first created by the Boyer Brothers in the 1930s and became the first mass-produced cup-style candy in America predating even Reese's Peanut Butter Cups. These nostalgic treats feature the unique combination of chocolate and marshmallow with coconut which set them apart from other chocolate cups. Making them at home connects you to this sweet piece of American candy history while allowing you to enjoy them fresher and with higher quality ingredients than the commercial version.

Frequently Asked Questions

→ Can I use dark chocolate instead of milk chocolate?

Yes, you can substitute dark chocolate for a richer flavor. Adjust the sweetness to your preference.

→ How should I store these mallo cups?

Store them in an airtight container in the refrigerator to keep them firm and fresh. Serve chilled for the best texture.

→ Can I make marshmallow fluff from scratch?

Absolutely! Follow the homemade marshmallow fluff instructions included. It's easy and adds a fresh, creamy touch.

→ What can I use instead of coconut oil?

You can substitute coconut oil with butter or shortening, but the coconut oil helps enhance the flavor and texture.

→ Can I make these without coconut flakes?

Yes, you can skip the coconut flakes or replace them with a different topping, such as nuts or sprinkles.