5 Seriously Adorable Mini Desserts Everyone Will Love
These small but mighty treats boast chocolate and peanut butter, red velvet and other crazy-good flavors.
A Shrunken Version of the French Dessert Du Jour
As éclairs reemerge as the new darlings of the sweet-treat world
, we're falling in love all over again with the cream-filled, chocolate-topped pastries. Miniaturize them and they're even more charming. And contrary to what you might think, you don't need a degree in French pastry-making to create your own. In her new book, Sensationally Sugar Free
, Susanna Booth shows us how to make three-inch versions of these enduring classics (and shockingly, they don't have any added sugar).
Get the recipe: Mini Chocolate Éclairs
The PB&C You Don't Have to Share
Peanut butter and chocolate can do no wrong, whether in cookies
, frozen treats
or these cakelets from Melba Wilson, owner of Melba's, in Harlem, and author of the forthcoming Melba's American Comfort
. The muffin-size cakes consist of a chocolate cake batter with a hefty spoonful of creamy peanut butter stuffed inside. They're gooey and decadent—and thanks to the individual portions, there's no fighting for the last bite.
Get the recipe: Molten Chocolate-Peanut Butter Petite Cakes
The Little Cheesecake with Big Surprises
Fruit and nuts can come together in some pretty untraditional ways—and the results are often mind-blowing. Take this unusual (and delicious) take on cheesecake, from Cut the Sugar, You're Sweet Enough
, by Ella Leché. The filling is made with cashews that you've soaked in water, along with coconut oil, maple syrup, water and lemon zest—so it's much lighter than a typical cheesecake, yet still creamy and sweet. The crust is a tasty mix of almonds, dates and dried cranberries. You make diminutive, two-inch cakes in a silicone muffin pan, so they're easy to pop out. Top them with raspberries, lemon zest and mint leaves for a bright and fresh ending to any meal.
Get the recipe: Raw Raspberry-Lemon Mini Cheesecakes
A Tiny Casserole Packed with Rich Flavor
We dare anyone to resist a warm serving of custard-soaked, buttery bread laced with sugar and spices. The first trick to pulling off these ramekin-size treats: Use challah or brioche—they're both made with eggs and therefore have a rich texture and flavor. The second: Soak the bread in melted vanilla ice cream (it's essentially custard). Preparing the dessert in ramekins makes it easy to top each serving with its own caramelized sugar, créme brûlée-like lid (since there's less surface area to cover). Break it open to find the soft, sweet pudding below.
Get the recipe: Mini Bread-Pudding Brûlée
A Cult Favorite That Boasts a Just-the-Right-Size Topper
Dramatic-looking red velvet cupcakes are always a show-stopping dessert. These shrunken spins on the beloved Southern cake take the presentation up a notch, with each one garnished with a fresh raspberry atop the traditional cream cheese frosting. Plus, raspberry and chocolate are an unbeatable combination.
Get the recipe: Mini Red Velvet Cupcakes with Cream Cheese Frosting