Mallo Cup Cupcakes

by Jamie on June 29, 2012

Post image for Mallo Cup Cupcakes

The concept of Mallo Cup Cupcakes have been a long time in the making. I was first introduced to the Fun Size variation by my mom’s boyfriend, John, who happens to stock the bites of marshmallowy goodness at his business. He sent an entire 60 count box up with my brother and dad when they came to visit. Obviously all 60 did not make the hour and a half drive. Then there were 50.

I sent a few more home with my dad and stuffed them into the back of our snack cupboard where I thought they remained untouched for a couple of months – not so much. Then there were 30 and they went directly into the freezer to prepare them for cupcake baking. However, they turned into something pretty splendid in the freezer. Then there were 25.

My mama came up to visit on Wednesday and since her birthday is today, I figured I’d finally use the rest of the Mallo Cups to create her a delicious birthday treat.

You guys know that I am a huge fan of stuffing candy into cupcakes, but I was a little apprehensive due to the puff factor marshmallows. And I was right. The Mallow Cups kind puffed up, then shrunk back – which created a less than perfect cupcake top; however, we decided to embrace the imperfections and cover the little crater with a glorious swirl of 7-minute frosting.

I honestly had no intention of posting these cupcakes; however, after hearing my mom rave about their slightly gooey, chewy centers, incredible moistness and cloud-like frosting, I knew I had to share them with you!

So, here to embracing imperfections. Sometimes the best things come from letting go of the idea of perfection!

Happy Birthday to the best mom a girl could ever ask for. Your patience, humor, work ethic and unconditional love have a positive impact on my life each and every day. You’re my rock and my best friend and I’m incredibly grateful to have you in my life.

Note: If you can’t find Mallo Cups in your area, visit the Boyer Candies site for a retailer near you.

Save Recipe Print

Mallo Cup Cupcakes

June 29th, 2012

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time:


For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee

24 Fun Size Mallow Cups, frozen

For the Frosting

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon pure vanilla extract


For the Cupcakes

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture or coffee. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is mostly smooth.

3. Spoon about 2 tablespoons of batter into 24 cupcake wells. Add a Fun Size Mallow Cup on top of the batter, pushing it slightly into the batter. Add a little more batter (about 1 1/2 teaspoons and spread it around to cover the Mallow Cup. It doesn't need to be perfectly covered.

4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the 7-Minute Frosting

1. In the heatproof bowl of an electric mixer, set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, whisking frequently, until mixture registers 160 degrees on an instant-read thermometer. This will take about about 2 minutes.

2. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Pipe onto cooled cupcakes.


- Cupcakes will not be perfect on top, but don't worry because you'll cover it with frosting.
- Cupcakes are best served the day they are made.
- If your boxed cake mix contains pudding, still add the chocolate pudding mix to the batter.
- Follow the directions as written here - do not worry about the directions on the back of the boxed mixes.

- The piping tip used for this recipe is the Star Tip from TomKat Studio.

Source: My Baking Addiction - frosting from Martha Stewart

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{ 60 comments… read them below or add one }

avatar Jackie in NC June 29, 2012 at 11:52 am

Oh. My. Goodness. These look awesome – I must make some soon.


avatar Kara June 29, 2012 at 12:20 pm

Happy birthday to your mom!

I often come up with an idea of something to make but then second guess myself and end up putting it off for awhile. When I finally come around to the idea and make it, I generally kick myself and wonder what I was worried about.

I have a feeling you were in this same situation with this post :)

Happy Friday!


avatar Claudia Annie June 29, 2012 at 12:23 pm

che cupcakes golosi, li assaggerei molto volentieri! un bacio :)


avatar Averie @ Averie Cooks June 29, 2012 at 12:57 pm

Between the devil’s food cake mix, pudding mix, cup of sour cream..the mallows stuffed…and then the 7 min frosting -there is SO MUCH going on that these were destined to be fabulous. Can’t imagine that you weren’t going to post them – good thing you listened to your mama :)


avatar marla June 29, 2012 at 1:04 pm

Oh Miss Jamie do these cupcakes look wonderful!


avatar sharon June 29, 2012 at 1:56 pm

this looks amazing. can you please clarify what is a Mallo cup?? Is it marshmallows that you are referring to?? and you just freeze them?? please confirm . thanks tons


avatar Jamie June 30, 2012 at 12:24 pm

Mallo Cups are chocolate covered marshamallow cups. You can visit their website for a retailer near you. Hope this helps.


avatar Aimee @ ShugarySweets June 29, 2012 at 2:27 pm

LOVE these! And I love mallow cups!


avatar ThisBakerGirlBlogs June 29, 2012 at 2:41 pm

Oh my…. such fluffy goodness.


avatar Lauren June 29, 2012 at 3:18 pm

Mallo cups must not be a Texas thing, because I’ve never heard of them. :(. The cupcakes look delicious, though!


avatar Stephanie June 29, 2012 at 3:31 pm

I made some marshmallow creme-stuffed chocolate cupcakes (using the recipe above for the cupcakes; I piped the creme into the cupcakes after they were baked) with Biscoff Buttercream for a friend’s birthday recently and they got rave reviews. One friend’s husband said it was the BEST.CUPCAKE.EVER. So I’m feeling you on the marshmallow-chocolate cake combo. That is my favorite recipe for chocolate cupcakes and I admit to eating at least one cupcake’s worth of the batter every single time. I try to chew gum while I’m mixing it up, but I inevitably throw the gum out so I can get my glutton on.



avatar lana June 29, 2012 at 3:33 pm

These sound and look wonderful! I’ve been running across a lot of recipes that call for instant expresso powder – where’s the best place to find it? I must not be looking in the right place.


avatar Kristina June 29, 2012 at 8:32 pm

I found mine in the coffee aisle of my local HyVee. They come in pretty little jars (mine is 2oz) so maybe you’re just passing it by. You could maybe try the ethnic aisle of your store as well – the brand I found is Medaglia D’Oro.


avatar Kate L June 29, 2012 at 3:41 pm

Yes, where does one buy Mallow Cups? Is there something I could substitute? Looks yummy!


avatar Kristina June 29, 2012 at 8:39 pm

I just found Mallow Cups here.

I’ve never had Mallow Cups before. I hope I’m not about to find out that I’ve been deprived my whole life!


avatar Meghan @ After the Ivy League June 29, 2012 at 3:46 pm

Beautiful cupcakes with an enormous stack of frosting, sounds perfect!


avatar Tesei June 29, 2012 at 3:55 pm

Your 7 minute frosting looks absolutely gorgeous!!!! Happy Birthday to your mummy and a lovely weekend to you!


avatar Caralyn @ glutenfreehappytummy June 29, 2012 at 4:20 pm

happy birthday to your mama! those look delicious! whata treat!


avatar Rachel @ Baked by Rachel June 29, 2012 at 4:29 pm

I NEED this frosting. I’ve seen it in the book and all over the place but have yet to try it. Looks fabulous!


avatar Katrina @ Warm Vanilla Sugar June 29, 2012 at 4:37 pm

This is the first I’ve heard of mallo cups! I love the sound of these cupcakes though, so I’ll need to try them! Yum!


avatar Denise and Laura June 29, 2012 at 4:52 pm

wow, these looks delicious. I really like the touch of shaved chocolate too. I always forget about that decoration.
And I definitely agree with embracing imperfections! Usually you stumble on something “genius” when not following the rules. :D


avatar angela@spinachtiger June 29, 2012 at 5:35 pm

These look outstanding! So pretty, so retro!


avatar Michelle @ Brown Eyed Baker June 29, 2012 at 5:48 pm

These sound amazing!! Lovely tribute to your mom as well!


avatar Carla @ Carla's Confections June 29, 2012 at 6:05 pm

Sometimes sharing mistakes can be so much fun! These look like a real winner!!!


avatar momma June 29, 2012 at 6:10 pm

Queenie, they turned out wonderful..And thank you for the lovely words….YOU MAKE ME SO PROUD TO BE YOUR MOMMA, LOVE YOU XXOO


avatar Ashley @ Wishes and Dishes June 29, 2012 at 6:48 pm

I have never heard of mallo cups! I live in NY. Sounds interesting…


avatar Casey@Good. Food. Stories. June 29, 2012 at 7:39 pm

Dude, good timing! Mallo cups are on my recipe development list for the book this weekend. They are my FAVORITE regional candy – every time we drive home, I buy at least two 4-packs at Sheetz. I’ve been saving a sleeve for “research” purposes.


avatar Jamie June 30, 2012 at 12:10 pm

Homemade Mallow Cups in your book – that just made me want it all the more!


avatar JK June 29, 2012 at 8:19 pm

Could you tell me what tip you used to pipe the frosting?


avatar Jamie June 30, 2012 at 12:09 pm

I used the large star tip from TomKat Studio, but any large star tip will give you a similar effect.


avatar Nicole June 29, 2012 at 10:27 pm

What tip did you use to frost? Did you do a double layer of frosting?


avatar cj June 30, 2012 at 1:05 am

I’m sorry to hear there are people have missed out Malo Cups their entire lives! One of my fave as a kid, so I must make these! Finding the Mali cups may be a challenge though.


avatar Nikki-ann July 1, 2012 at 2:34 pm

Oh, those look and sound delicious! :)


avatar Foodiewife July 1, 2012 at 11:02 pm

I just caught the Food Network episode of Unwrapped, that showed how they make these confections. I cannot find this candy anywhere where I live, and I’m scared of ordered a box online– only because this is one of my favorite candies of all time. I love the creaminess of the marshmallow center, and the subtle coconut and milk chocolate. Even without a mallo bar, I can tell that this would be a great cupcake. LOVE the marshmallow frosting!


avatar Katrina @ In Katrina's Kitchen July 2, 2012 at 8:19 am

My husband is a Mallow Cup junkie- he would adore this!


avatar Annamaria @ Bakewell Junction July 2, 2012 at 12:16 pm

These look wonderful. I’ll see if i can find the mallo cups, otherwise I might try it with mallomars.


avatar Lilie Bakery July 2, 2012 at 3:10 pm

I love these swirls, they are just perfect :-)


avatar Shaina July 2, 2012 at 4:51 pm

The frosting looks heavenly. I can just imagine what the devil’s food and pudding cupcake tastes like. Glad you shared!


avatar Ann P. July 2, 2012 at 9:28 pm

haha, if i were on a roadtrip with a box of mallo cups, they’d all be dead in my belly by the end, too! :D Love those things!


avatar Jackie July 2, 2012 at 11:01 pm

Do you think this would work with rergular mallo cups cut quarters? I have a party this weekend and dont think i could get the minis delivered in time


avatar Jamie August 5, 2012 at 5:02 pm

I haven’t tried this recipe with anything other than the fun size mallos, so I have no clue how they would turn out if you cut the big ones in half or fourths. Sorry I am not more of a help, but let me know if you give it a try. Happy baking.


avatar Sylvie @ Gourmande in the Kitchen July 2, 2012 at 11:35 pm

So after hearing about mallow cups for years, I had to try one but they don’t sell them on the west coast! I did manage to track one down years ago at Cost Plus and it was worth the hunt!


avatar Aimee @ Simple Bites July 3, 2012 at 10:57 pm

Happy birthday to your mama!

Mallo cups newbie here….


avatar TidyMom July 6, 2012 at 10:45 am

lol I loved the story of how you mallo supply decreased! I don’t think they would have lasted in my house at all! These look delicious Jamie, and I’m so jealous of how perfect you pipe your frosting…mine always gets a little lopsided lol


avatar Tickled Red July 6, 2012 at 4:49 pm

Oh mama! Mallo me please :D YUM-O


avatar Ruby July 7, 2012 at 11:44 am

I tried making this 7 minute frosting and I just wouldn’t produce stiff peaks I’m so sad:(


avatar Korey July 13, 2012 at 6:32 am

I must make these!!!! I do not have access to mallo cups though. :( I live in Japan. What can I subsitute for the filling?


avatar Jamie July 16, 2012 at 7:04 pm

If you have access to anything with a creamy marshmallow filling, that would work great! Sorry I am not more of a help.


avatar Shanan August 2, 2012 at 7:15 pm

I can’t believe more people haven’t tried a mallow cup, it was a staple on my household growing up when we wanted a treat from the store!! These look amazing and I can’t wait to make them! One question, I have never seen fun size ones..if I can’t find them what could I do?


avatar Jamie August 5, 2012 at 4:52 pm

I know, right? I love Mallo Cups! I haven’t tried this recipe with anything other than the fun size mallos, so I have no clue how they would turn out if you cut the big ones in half or fourths. Sorry I am not more of a help. Happy baking.


avatar Yen October 10, 2012 at 6:50 am

can you use chocolate instead of coffe by anychance?


avatar James October 24, 2012 at 6:17 am


I really liked the look of this recipe so last night I made the cupcakes and frosting but decided to leave it until this morning to finish them off. When I came downstairs this morning my meringue looked okay but had separated and had a pool of liquid sitting in the bottom of the bowl.

I’ve whipped it up again to stiff peaks but am wary of putting it on the cupcakes in case it collapses again. Have I done something wrong? Is there anything I can do to rescue it?


avatar Jamie October 26, 2012 at 6:27 pm

Hi! The reason your meringue fell is that it’s basically egg whites and air. There’s a lot of moisture in egg whites, so over time, if left to sit, they will break down as the moisture absorbs the air. This is part of the reason that people bake meringues – to dry out some of the moisture and make the meringue last longer. You shouldn’t really make a meringue topping until just before you’re ready to serve or bake it. I hope this helps.


avatar maryam saeed November 1, 2012 at 10:27 am

I was wondering, does the frosting go hard after a while or does it remain creamy?


avatar Jessica November 1, 2012 at 1:23 pm

That frosting photographs so beautifully ^.^


avatar Jenny December 29, 2012 at 5:03 am

Hmm the cupcakes and it’s frosting looks awesome !!!
Soon as possible I’ll go to my kitchen and make them


avatar HB March 30, 2013 at 11:39 pm

I’m bummed ; ( I tried the frosting instructions and after 2 tries no creamy thickness – watery. I followed precisely – what went wrong?



avatar MBA April 11, 2013 at 3:53 pm

I am sorry that this recipe didn’t work out for you. You could possibly try to add some more confectioner’s sugar to try for more creamy thickness. Have a great day!


avatar Shiham April 30, 2013 at 1:50 pm

I’m in South Africa and we don’t have Mallo cups here :( what could I use as a substitute?


avatar tunaman June 10, 2013 at 4:05 am

Sounds great… but where’s the coconut?


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