Irresistible Irish Mint Chocolate Marshmallow Cups
These Irish Mint Chocolate Marshmallow Cups combine rich chocolate, fresh mint, and fluffy marshmallows for a quick, easy, and festive treat perfect for St. Patrick’s Day and beyond.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 mini cups 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 1 ½ cups (270g) semi-sweet or dark chocolate chips
- 2 cups mini marshmallows
- 1 tsp Irish cream liqueur or mint extract
- ¼ cup (60ml) heavy cream
- 2 tbsp (28g) unsalted butter, softened
- 2 tbsp (15g) powdered sugar
- Green food coloring (optional, a few drops)
- 2 tbsp crushed peppermint candies or candy canes (optional)
- Mini paper candy cups or silicone molds
Instructions
- Prepare your workstation by lining a baking sheet with parchment paper and setting out mini paper candy cups or silicone molds.
- Melt the chocolate chips gently using a double boiler over simmering water, stirring constantly until smooth, or microwave in 30-second bursts stirring in between.
- Stir in heavy cream, softened butter, and mint extract or Irish cream liqueur until silky and fully combined. Add powdered sugar and green food coloring if desired.
- Spoon a thin layer of chocolate mixture into each candy cup or mold (about 1 teaspoon each). Spread evenly and refrigerate for 10 minutes to firm up.
- Press 3-4 mini marshmallows onto each chocolate base once set but still tacky.
- Spoon the remaining chocolate mixture over the marshmallows, covering them completely and smoothing the tops lightly.
- Chill the cups in the refrigerator for 30-45 minutes until completely firm and glossy.
- Optionally, sprinkle crushed peppermint candies or candy canes on top immediately after adding the last chocolate layer.
- Once set, gently peel the cups from paper liners or pop silicone molds out. Store leftovers in an airtight container in the fridge.
Notes
Use fresh mint extract for best flavor. Chill chocolate layers before adding marshmallows to prevent sinking. Keep equipment dry to avoid chocolate seizing. For dairy-free, substitute heavy cream and butter with coconut cream and coconut oil. Check marshmallows for gluten if needed. Crushed peppermint candies add crunch. Variations include vegan, spicy mint twist, nutty upgrade, and seasonal fruit infusion.
Nutrition
- Serving Size: 1 mini cup
- Calories: 135
- Sugar: 14
- Sodium: 25
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
Keywords: Irish mint chocolate, marshmallow cups, St. Patrick's Day dessert, mint chocolate treats, easy chocolate cups