In a microwave, melt chips and shortening. Stir until smooth; cook for 5 minutes. With a narrow pastry brush, "paint" the chocolate mixture on the inside of 1-in. foil candy cups. Place on a tray and refrigerate until firm, about 45 minutes.
Remove about 12 cups at a time from the refrigerator; remove and discard foil cups. Return chocolate cups to the refrigerator. For filling, melt candy coating and cream; stir until smooth.
Transfer to a bowl; cover and refrigerate for 30 minutes or until mixture begins to thicken. Beat filling for 1-2 minutes or until light and fluffy. Use a pastry star tube or spoon to fill the chocolate cups. Store in the refrigerator.