Marshmallow, Espresso & Chocolate Cups

These delightful dessert treats feature tender, puff pastry cups filled with an amazing combination of marshmallow crème, whipped topping and instant espresso. Finished with a drizzle of melted chocolate, these delicious little cups are guaranteed to impress your guests!
  • prep: 35 minutes
  • chill: 30 minutes
  • Serves: 24

Recipe

Ingredients

  • 1 jar (about 7 ounces) marshmallow crème(about 1 1/4 cups)
  • 1 cup whipped topping, thawed
  • 2 teaspoons instant espresso or coffee powder
  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
  • 1 ounce semi-sweet chocolate, melted

Directions

  1. Stir the marshmallow creme, whipped topping and espresso powder in a large bowl. Place the marshmallow mixture into a pastry bag and chill for 30 minutes. Pipe the chilled mixture into the prepared pastry cups and drizzle with melted chocolate.

  2. Serve the pastry cups immediately or chill until ready to serve.

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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