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Line a muffin tin with cupcake liners (or grab those silicone molds you swore you’d use more often).
Melt the chocolate and coconut oil together in the microwave—30 seconds at a time, stirring quickly so it doesn’t scorch.
Spoon about 1½ tablespoons of chocolate into each liner. Use a pastry brush (or the back of a spoon if you’re feeling rustic) to coat the sides.
Sprinkle a teaspoon of coconut over the chocolate base. Pop the tray in the freezer for about 15 minutes until it sets.
Add 1½ tablespoons of marshmallow fluff to each cup, then sprinkle another teaspoon of coconut over the top.
Re-melt your leftover chocolate if it’s starting to look too chunky. Let it cool slightly, then spoon it over the tops, smoothing things out like you’re frosting cupcakes.
Place back in the freezer for another 15 minutes until firm.