Step 1

Combine the heavy whipping cream and sweetened condensed milk in a medium sized pan. Heat over medium heat until hot. Stir often and do not let it boil.

Step 2

Remove the pan from heat. Separate the milk into two glass bowls. I just eyeballed it to get them about even.

Step 3

Add the pink wafers to one bowl and the blue wafers to the other bowl. Stir and let sit for 10 minutes. Stir well to melt the chocolate.

Step 4

Place 36 paper cups on a baking sheet. Use a spoon to add about 1/2 ounce of chocolate to each cup. I added 2 spoonfuls to each cup.

Step 5

Top with mini marshmallows if desired. I used about 1/2 tablespoon per cup.

Step 6

Then add 1/2 ounce of the other color to each cup. Tap them gently to remove air bubbles. Top with unicorn sprinkles or other toppings if desired.

Step 7

Place them in the fridge to set up. I let mine sit for 2 hours, but you can let them sit overnight or even for a few days if they are covered.

Step 8

Once they are set up, use scissors to make a small cut in the top of the cup. The cup should peel right off. The bottoms stuck on mine, so be careful of the bottoms.

Step 9

Add sticks just before serving. Pour a cup of warm milk and stir in the magical unicorn hot chocolate stirrers.