Homemade Mallow Cups

It's just a few days from Valentine's Day and thoughts of sweets for my sweeties are swirling in my head. I love to get flowers but I like to give tasty treats to my guys. Cupcakes are on the menu but for Valentine's Day there has to be candy and what better to make and give than some ooey gooey homemade mallow cups. What I love about this recipe is it's versatility ~ you can use ANY flavor of International Delight Creamer and change up the chocolate that you use for unlimited flavor combinations. International Delight adds just enough flavor to this treat to make it a family favorite.

📖 Recipe

Homemade Mallow Cups

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  • 1 cup semi-sweet chocolate chips {or any flavor of chips to complement the International Delight Creamer flavor you choose}
  • ½ cup International Delight {I chose York [Peppermint Patty] but again choose whichever flavor you would like}
  • %https://cupcakesandcrinoline.com/wp-content/uploads/2013/02/Homemade-Mallow-Cups-@3.png
  • 24 large marshmallows
  • teaspoon salt
  • 1 teaspoon vanilla
  • 6 drop of red food coloring {I added this for Valentine's Day but you could add the color of your choice or forgo the food coloring}
  • 1 cup of whipping cream
  • Candy for garnish


  • In 1-quart saucepan melt chocolate chips over low heat stirring occasionally until chips are melted.
  • Place 8 paper liners in a muffin pain.
  • With pastry brush coat inside of each liner evenly with melted chocolate almost to the top of the liner but not over the edge.
  • Refrigerate until firm, approximately 30 minutes.
  • Meanwhile, in a 2-quart saucepan combine International Delight Creamer flavor of your choice {I used York} and marshmallows cooking over very low heat and stirring occasionally until the marshmallows are fully melted and incorporated with the International Delight Creamer.
  • Remove from heat and stir in salt, vanilla and red food coloring.
  • Refrigerate until mixture mounds slightly when dropped from a spoon (about 1 hour).
  • Chill your mixing bowl and beaters {I place mine in the freezer for about 30 minutes before whipping cream}. Remove from freezer and beat chilled whipping cream at high speed scraping your bowl often until stiff peaks form.
  • Stir marshmallow mixture until smooth and fluffy and then gently fold into the whipped cream.
  • Fill chocolate cups with about ⅓ cup of the mixture.
  • Refrigerate at least 2 hours.
  • When ready to serve carefully {you need to do this slowly} remove the liner from the chocolate cup.
  • Garnish with candy of your choice.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Servings: 8 Mallow Cups
Author: Mary Beth

This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Linking to:  Carolyn's Homework, Homestories A to Z, Fluster Buster, Your Home Based Mom

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