In 1-quart saucepan melt chocolate chips over low heat stirring occasionally until chips are melted.

Place 8 paper liners in a muffin pain.

With pastry brush coat inside of each liner evenly with melted chocolate almost to the top of the liner but not over the edge.

Refrigerate until firm, approximately 30 minutes.

Meanwhile, in a 2-quart saucepan combine International Delight Creamer flavor of your choice {I used York} and marshmallows cooking over very low heat and stirring occasionally until the marshmallows are fully melted and incorporated with the International Delight Creamer.

Remove from heat and stir in salt, vanilla and red food coloring.

Refrigerate until mixture mounds slightly when dropped from a spoon (about 1 hour).

Chill your mixing bowl and beaters {I place mine in the freezer for about 30 minutes before whipping cream}. Remove from freezer and beat chilled whipping cream at high speed scraping your bowl often until stiff peaks form.

Stir marshmallow mixture until smooth and fluffy and then gently fold into the whipped cream.

Fill chocolate cups with about ⅓ cup of the mixture.

Refrigerate at least 2 hours.

When ready to serve carefully {you need to do this slowly} remove the liner from the chocolate cup.

Garnish with candy of your choice.