Marshmallow Cups | Almond butter
These decadent dark chocolate marshmallow cups are a true delight for the taste buds! Inside, gooey caramel and rich almond butter combine for an irresistible blend of flavors and textures. Each bite delivers a perfect balance of sweet and savory, with the luxurious marshmallow adding a soft, creamy finish. These treats are ideal for satisfying sweet cravings and are a gourmet twist on classic flavors.
As you probably already know, I love chocolate more than I should. And when you add caramel, marshmallow, and nut butter to that chocolate, then I’m so happy.
The combination of these ingredients is nicely balanced. When you take a bite, the chocolate is crunchy, the marshmallow is gooey, the caramel is slightly chewy, and the almond butter melts in your mouth.
I keep these in the fridge or freezer because they would melt somewhat if left on the counter. Also, it prevents me from eating them all in one sitting.
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Helpful tips
- You can use any nut butter: cashew butter, almond butter, or peanut butter.
- If you can, use parchment paper cups, which makes it so easy to peel off these dessert candies.
- You will melt the chocolate in two stages. Half for the first layer and the other half later for the top layer.
- Use a double boiler if you like, but if you don’t have one, add a few inches of water to a medium saucepan. Heat it to medium heat and place half the chocolate chips in a glass bowl. Stir until melted.
- Opt for high-quality dark chocolate, almond butter, and marshmallows for the best taste and texture. The quality of ingredients can significantly affect the final product.
- Allow each chocolate layer to chill and set in the freezer before adding the next. This prevents the layers from mixing and helps maintain distinct chocolate, almond butter, and caramel layers.
- Ensure the caramel is not too runny; otherwise, it may leak out of the cups. If homemade, cook it to the desired thickness. If store-bought, choose a thicker variety or gently heat to reduce it slightly.
- Use a piping bag or a small spoon to distribute the almond butter and caramel evenly into the chocolate shells. This will help achieve a balanced ratio of flavors in every bite.
- Storage: Keep the finished marshmallow cups in an airtight container in the refrigerator to maintain freshness and prevent melting. They can also be frozen for longer storage.
- For an added aesthetic, drizzle with melted chocolate or sprinkle with sea salt or chopped nuts before the final chilling. This adds not only flavor but also a professional touch to the appearance.
- Before serving, let the cups sit at room temperature for a few minutes. This will soften the chocolate slightly and enhance the flavors.
- Don’t hesitate to experiment with different types of nut butter, chocolate, or fillings like fruit jams or different types of caramel to create new flavor profiles.
How to make marshmallow cups
Pre-step
Get your muffin pan out and line it with muffin papers!
Step one
Gather the ingredients – nut butter, marshmallow fluff, and bittersweet chocolate. (A)
Step two
Melt half the chocolate on the stovetop or in the microwave and spoon it into the muffin papers. (B) Place in the freezer for 10 minutes.
Step three
Heat the rest of the chocolate right before the 10 minutes are up.
Step four
Take the muffin pan out of the freezer and place a good dollop of nut butter on top. (C)
Step five
Add either store-bought (cut in half – to make it thinner) or homemade caramel on the nut butter. (D)
Step six
Add a dollop of marshmallow fluff on top of the caramel. (E)
Step seven
Spoon the rest of the melted chocolate on the fluff. (F)
Step eight
Place the muffin pan back in the freezer for 10 minutes.
Take each dark chocolate marshmallow cup out of the muffin pan and pile them on a plate.
I take a knife and cut into one of the chocolate cups because I want to eat it STAT!
Yum! Doesn’t that look good?
I hope you enjoyed this dark chocolate marshmallow cups recipe.
Other popular desserts
And may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Marshmallow Cups
Ingredients
- 24 ounces bittersweet chocolate 60% or bittersweet, divided and melted
- 12 teaspoons Cashew butter or nut butter of choice
- 12 Caramel see recipe link or (use store bought, cut in thin slices)
- 12 teaspoons Marshmallow Fluff
Instructions
- Line muffin tins with parchment paper cups.
- Melt 12 ounces (half) of the chocolate over a double boiler or in a microwave.24 ounces bittersweet chocolate
- Evenly spoon chocolate in the muffin cups. Place the muffin tin in the freezer for 10 minutes.
- Start melting the rest of the chocolate.
- Take muffin pan out of the freezer and spoon a dollop of nut butter on the frozen chocolate.12 teaspoons Cashew butter
- Place a caramel on top of the nut butter.12 Caramel
- Spoon a dollop af marshmallow fluff on each caramel.12 teaspoons Marshmallow Fluff
- Spoon the rest of the melted chocolate on top of the marshmallow fluff and place the pan in the freezer for 10 minutes.
- Eat, smile, and enjoy.
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can use whatever nut butter is on hand. Cashew butter, almond butter or peanut butter.
- If you can, use parchment paper cups, so easy to peel off the candies.
- Melt half the chocolate for the first layer.
- Use a double boiler if you like but if you don’t have one, add a few inches of water to a medium saucepan. Heat on medium heat and place a glass bowl with half the chocolate chips in it. Stir until melted.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Just like how you’re a chocoholic, I’m a marshmallow-aholic. I could sit and eat marshmallow fluff with a spoon. I don’t think these would last long in my house. 🙂
Mackenzie,
I too can eat marshmallow fluff by the spoon and I often do. My new thing is to have one of my chocolate muffins and put some almond butter on the cap and a dollop of marshmallow fluff. It totally melts and is yummers!
That title is a mouth full but then, so are those delicious, delectable appearing chocolates! Lovely.
Haha. My hubby thought the title was too long but how else was I going to glorify these delish things? 😉 Thank you 🙂
This sounds so good! Cashew butter is one of my favorites, and in my opinion it’s not used in enough recipes. I’m so glad to have an excuse to buy some and then make these!
Elizabeth! Thanks. I know, I love cashew butter! So different than the other nut butters.
Such a lovely recipe! I imagine I’d want to eat all the ingredients as I was making them though, but they’re so easy I think I could get my kids to help me with them, although then we’d probably have none left to eat properly at the end!
Thanks Corina,
Yes, that is my problem too. I usually make them when I know I have to bring them someplace, or else in the gullet it goes!
I love cashew butter and these are absolutely brilliant! If I had one in front of me, I’d be dancing also! 🙂
Valentina! Hehe. Thanks. 🙂
This is great for sweet treats and looks delectable appearing chocolate. This recipe must try on.
Thanks Sabrina!
I love that these are made with dark chocolate, I always find milk a little too sweet
Me too, Betty!
This looks like a great flavor combo!!
Thank you Kathryn! They are so delicious!
Mmmm. These look ooey and gooey and oh so good.