These Chocolate Peppermint Marshmallow Cups are a delicious no-bake triple-layer FUN treat, perfect for the holidays! A dollop of fluffy marshmallow creme nestled between a layer of milk chocolate and a layer of white chocolate, topped with crushed peppermint make for the ultimate festive indulgence.
If you love these chocolate peppermint marshmallow cups, you may enjoy these Chocolate Peppermint Cups or these Holiday Brazilian Brigadeiro.
Table of Contents
- What is marshmallow fluff?
- Why You’ll Love These Chocolate Marshmallow Cups
- Ingredients To Make Marshmallow Chocolate Cups
- How To Make Chocolate Peppermint Marshmallow Cups
- Tips and Variations
- FAQs
- Storing and gifting chocolate cups:
- Check out these other holiday cookies:
- Chocolate Peppermint Marshmallow Cups Recipe
If you love these Chocolate Peppermint Cups you’ll find the extra layer of fluffy marshmallow adds so much deliciousness to these no-bake holiday treats!
No bake desserts are perfect for the holidays as they don’t use up valuable oven space but still deliver a decadent treat.
These chocolate peppermint marshmallow cups are perfect for gifting. Wrap a generous stack in these treat bags for gift wrapping and share the love with your friends, family, teachers and neighbors.
What is marshmallow fluff?
If you’ve never used marshmallow fluff before, it is a spreadable marshmallow-like product that tastes just like marshmallows but with a spreadable texture. It is often used in cookies, cakes, and other desserts.
Made with a combination of egg whites, sugar, and vanilla extract, marshmallow fluff is usually sold in the same aisle as the jam and peanut butter.
Why You’ll Love These Chocolate Marshmallow Cups
Gift worthy: These marshmallow cups taste just as good as they look and are ideal for teachers, neighbors or colleagues gifts.
Dessert table friendly. No holiday dessert table is complete without these gorgeous treats.
Make ahead option. If you’ve got a long to-do list, get these marshmallow cups ready a few days or a few weeks in advance of when you want to serve them.
Unexpected guests. These marshmallow cups are great to stash in the freezer for unexpected company.
Ingredients To Make Marshmallow Chocolate Cups
- Milk chocolate chips – Milk chocolate chips work well but any type of chocolate chip or bar would work.
- White chocolate chips – The same goes for the white chocolate chips, any kind will work but the mixture of white and brown makes for an appetizing appearance.
- Marshmallow fluff – The marshmallow fluff creates a creamy center.
- Peppermint sprinkles – Peppermint sprinkles add a peppermint flavor.
How To Make Chocolate Peppermint Marshmallow Cups
- Step 1: Melt milk chocolate in microwave or a double boiler until creamy and smooth.
- Step 2: Scoop 1/2 tbsp of the milk chocolate into a paper or silicone muffin mold. Freeze for 10 minutes.
- Step 3: Add the marshmallow fluff to a pastry bag or Ziplock bag. Cut a small opening at the tip of the bag enough large enough so that the marshmallow fluff can squeeze through.
- Step 4: Once the milk chocolate is set, squeeze out a dollop of the marshmallow fluff so that it sits right on top. Freeze for 10 minutes.
- Step 5: Meanwhile, melt the white chocolate in the microwave or double boiler. If the white chocolate looks dry or is a touch too thick, add a teaspoon of coconut oil.
- Step 6: Cover as much of the marshmallow as you can with the melted white chocolate or you can drizzle it over instead. Sprinkle the white chocolate with the peppermint sprinkles while the chocolate is still wet. Freeze for 10 minutes to set.
Tips and Variations
Change up the chocolate. Any kind of chocolate works in either layer. Though the appearance of white and brown looks fun and festive. If you want to achieve this look it is best to go with white chocolate and then a different flavor of chocolate whether it be dark, milk, or semi-sweet.
Get festive. Anything works as far as sprinkles go so decorate anyway you like with holiday themed toppings.
Add more color. Consider adding a few drops of food coloring to the white chocolate to change up the color; red or green would both be nice for Christmas.
Increase the peppermint flavor. For peppermint marshmallow fluff add a few drops of peppermint extract to the marshmallow fluff.
FAQs
Yes! Once they are set in the freeze, you no longer need to keep them refrigerated. They tolerate room temperature well and the marshmallow will stay fluffy for days!
Absolutely! You can use any type of chocolate you like. These super healthy chocolate chips that are SUGAR-FREE, low-carb, and keto-friendly are a good option.
No. You will need to use marshmallow fluff to be able to manipulate the marshmallow into a layer that sits evenly on top of the milk chocolate and attaches to both top and bottom layers of chocolate. Otherwise the chocolate will fall apart.
Storing and gifting chocolate cups:
If you are looking to gift these chocolates to family and friends this Christmas, place 4 or 5 in small gift bags or wrap them in cellophane and tie the top with a decorative bow.
Make ahead: You can easily make these weeks in advance before giving them away as gifts. If frozen, transfer them to the fridge 1 day ahead so they’re easier to bite into.
To store: Keep the peppermint cups in an airtight container in the fridge for about 2 weeks or in the freezer for up to 3 months.
Check out these other holiday cookies:
RECIPE TIP
To create some variety, flip the milk chocolate layer with the white chocolate layer so you have white chocolate at the bottom and milk chocolate on top.
Chocolate Peppermint Marshmallow Cups
Ingredients
- 9 oz milk chocolate chips
- 9 oz white chocolate chips
- 7.5 oz marshmallow fluff
- 2 tbsp peppermint sprinkles
Instructions
- Melt milk chocolate in microwave or a double boiler until creamy and smooth. If microwaving be sure to pause and stir every 15 seconds until completely melted. If using double boiler method, stir often until completely melted
- Scoop about 1/2 tbsp of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. Freeze for 10 minutes.
- Add the marshmallow fluff to a pastry bag or ziplock bag. Cut a small opening at the tip of the bag enough that your finger can pass through (the marshmallow fluff is pretty thick).
- When the milk chocolate is set, add a dollop of marshmallow fluff on top. To do this simply twist the bag as you release the marshmellow fluff on to the milk chocolate forming a circle nearning the edge of the chocolate cup. Freeze for 10 minutes.
- Meanwhile, melt the white chocolate in microwave or double boiler, similarly to step one with milk chocolate. If the white chcolate looks dry add a tsp of coconut oil.
- Add a 1/2 tbsp of white chocolate covering all or most of the marshmallow. You can also drizzle instead. Add peppermint sprinkles while the chocolate is still soft. Freeze for 10 minutes to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I store these in the freezer?
I haven’t tried with these, I am not sure how the marshmallow will keep. Sorry about that!