Mallow Cup Lips Recipe
Make Mallow Cup Lips Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Marshmallow Filling
Chocolate Topping
Method
Base Preparation
- 1
Prepare the Base
In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are well coated with butter and the mixture is crumbly.
- 2
Form the Base
Press the crumb mixture evenly into the bottom of a muffin tin or silicone cupcake molds to create a solid base for the Mallow Cup Lips. Use your fingers or the back of a spoon for even pressing.
Marshmallow Filling Preparation
- 3
Whip the Cream
In a mixing bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes using a hand mixer or stand mixer.
- 4
Mix in Vanilla and Marshmallows
Gently fold in the vanilla extract and mini marshmallows into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream.
- 5
Fill the Base
Spoon the marshmallow filling over the prepared graham cracker base in the muffin tin, filling each cup generously. Smooth the tops with a spatula if necessary.
Chocolate Topping Preparation
- 6
Melt the Chocolate
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- 7
Add Sea Salt
Once melted, stir in the sea salt to the chocolate mixture for added flavor.
- 8
Top the Cups
Drizzle or spoon the melted chocolate over the marshmallow-filled cups, ensuring they are completely covered. Tap the muffin tin gently on the counter to settle the chocolate.
Final Steps
- 9
Chill
Refrigerate the Mallow Cup Lips for at least 2 hours or until the chocolate topping is set. This will also help the marshmallow filling firm up.
- 10
Serve
Once set, carefully remove the Mallow Cups from the muffin tin or molds. Serve chilled and enjoy!
