Seattle Espresso Cream Cups

You'll score a touchdown with Seattle fans when you serve these espresso cream dessert cups. They're game day treats that get the job done!
  • prep: 35 minutes
  • chill: 30 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 cup marshmallow crème
  • 1 cup whipped topping
  • 2 teaspoons instant espresso powder or instant coffee powder
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 1 square (1 ounce) semi-sweet chocolate, melted

Directions

  1. Stir the marshmallow crème, whipped topping and espresso powder in a large bowl.  Cover and refrigerate for 30 minutes.

  2. Pipe or spoon the marshmallow mixture into the pastry cups.  Drizzle with the melted chocolate.

  3. To pipe the marshmallow mixture, spoon the mixture into a pastry bag, or into a resealable plastic bag (snip off one corner).

  4. Show your colors!  You can substitute blue and green decorating gels, sugars or sprinkles for the semi-sweet chocolate.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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