1. Cut the sides of the red solo cups open with scissors and then tape them back together with masking tape. This is so that when the chocolate has hardened, the cup can easily be opened and peeled from the chocolate.

2. Place the Lily's chocolate chips and 1/2 tsp of coconut oil into a bowl, and heat in the microwave for 15 second intervals, stirring well after each session, until the chocolate is fully melted.

3. Add a large spoon full of melted candy to all of the cup cavities, then coat the melted candy around the inside of the cup, making sure to get all the way up the sides in a thick layer. Place the candy coated cups into the freezer for 15 minutes.

4. Remove the candy coated cups from the freezer and fill each cup with one tablespoon of hot chocolate mix.

5. Add about six marshmallow cubes and a straw to each cup.

6. Place the white sugar-free baking chocolate and 1/2 tsp of coconut oil into a bowl. Heat in the microwave for 15 second intervals, stirring well after each session, until the candy is fully melted.

7. Carefully pour a teaspoon full of white chocolate over the marshmallows and around the straw, filling the remainder of the chocolate cup. Place in the freezer for 15 minutes.

8. Carefully peel off the tape from the cups and remove each chocolate cup from the red solo mold. Tip: the colder the chocolate, the easier this is.

9. Melt 1/4 cup of dark chocolate chips in the microwave, add the melted chocolate to a freezer bag and cut the tip from the bag. Drizzle the chocolate over the top of the chocolate bomb cups.

10. Place the cups in the freezer for 5 minutes to allow the chocolate to completely harden before packaging or serving.