18 Delicious Mini Dessert Cups Recipes Creative

Who says big flavor needs a big plate? These 18 Delicious Mini Dessert Cups prove that the best things come in small, irresistible packages! Perfect for parties, quick treats, or just satisfying your sweet tooth, these bite-sized delights are as easy to make as they are to devour. From creamy no-bake options to decadent layered bites, get ready to fall in love with dessert all over again—one tiny cup at a time!

Chocolate Mousse Mini Dessert Cups

Chocolate Mousse Mini Dessert Cups

These rich, airy chocolate mousse cups are the perfect bite-sized treat—decadent enough for a dinner party but easy enough for a weeknight sweet craving.

Ingredients:

• 1 cup heavy cream, chilled
• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• 6 mini dessert cups or shot glasses
• Whipped cream and chocolate shavings for garnish (optional)

Instructions:

1. Melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a large bowl, whip the heavy cream, 2 tbsp sugar, 1 tsp vanilla, and a pinch of salt until stiff peaks form.
3. Gently fold the melted chocolate into the whipped cream until fully combined, being careful not to deflate the mixture.
4. Spoon or pipe the mousse into 6 mini cups and chill for at least 2 hours (or up to overnight) until set.
5. Top with whipped cream and chocolate shavings just before serving, if desired.

The magic here is in the texture—silky chocolate mousse that’s light as a cloud but still intensely rich. Perfect for when you want dessert to feel fancy without the fuss!

Tip: For extra flavor, swap the vanilla for a splash of espresso or a dash of cinnamon.

Strawberry Cheesecake Mini Dessert Cups

These adorable mini cheesecake cups are bursting with fresh strawberry flavor and creamy texture—perfect for parties or a sweet treat any night of the week!

Ingredients:

• 12 vanilla wafer cookies
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh strawberries, diced (plus extra for garnish)
• 2 tbsp strawberry jam

Instructions:

1. Prep the base: Place one vanilla wafer at the bottom of each of 12 small dessert cups or ramekins.
2. Make the filling: In a large bowl, beat the cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
3. Layer and swirl: Divide half the filling among the cups. Top each with a spoonful of diced strawberries, then the remaining filling. Warm 2 tbsp strawberry jam in the microwave for 10 seconds, drizzle over the tops, and swirl lightly with a toothpick.
4. Chill and serve: Refrigerate for at least 2 hours until set. Garnish with extra strawberries before serving.

The magic here? The vanilla wafer softens just enough to mimic a crust without any baking—making these irresistibly easy yet fancy.

Tip: For a fun twist, swap strawberries for raspberries and raspberry jam!

Lemon Curd Mini Dessert Cups

These Lemon Curd Mini Dessert Cups are the perfect bite-sized treat—bright, creamy, and just sweet enough to satisfy without overwhelming.

• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cubed
• 1/4 tsp salt
• 12 mini phyllo dough cups (store-bought)
• Whipped cream and fresh berries, for garnish

1. In a medium saucepan, whisk together 1/2 cup lemon juice, 1 tbsp lemon zest, 3/4 cup sugar, 3 eggs, and 1/4 tsp salt until smooth.
2. Add 1/2 cup cubed butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Do not boil.
3. Strain the curd through a fine-mesh sieve into a bowl, then cover with plastic wrap pressed directly onto the surface. Chill for at least 1 hour.
4. Spoon the cooled curd into 12 phyllo cups and top with whipped cream and berries. Serve immediately or refrigerate for up to 2 hours.

The magic here? That silky-smooth curd contrasts beautifully with the crisp phyllo shells—plus, they’re ready in a flash for last-minute guests.

Tip: For extra tang, swap half the lemon juice with lime juice!

Tiramisu Mini Dessert Cups

These adorable single-serve tiramisu cups are a fuss-free way to enjoy the classic Italian dessert—no fancy assembly required!

Ingredients

• 1 cup heavy cream
• 8 oz mascarpone cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies (Savoiardi)
• 2 tbsp unsweetened cocoa powder

Instructions

1. Whip the cream: In a large bowl, beat heavy cream with an electric mixer until stiff peaks form, about 3 minutes.
2. Make the filling: In another bowl, whisk mascarpone, sugar, and vanilla until smooth. Gently fold in the whipped cream until just combined.
3. Prep the coffee dip: Stir together cooled coffee and coffee liqueur (if using) in a shallow bowl.
4. Layer the cups: Break each ladyfinger in half and briefly dip into the coffee mixture (1–2 seconds per side). Place 2 halves in the bottom of each serving cup. Spoon a layer of mascarpone filling over the cookies, then repeat with another layer of dipped ladyfingers and filling.
5. Chill and dust: Refrigerate for at least 4 hours. Just before serving, sift cocoa powder over the tops.

The magic here? The individual portions let the ladyfingers soften just enough without turning soggy—perfect for make-ahead entertaining!

Tip: For a kid-friendly version, swap the coffee for hot chocolate mix dissolved in warm water.

Banana Pudding Mini Dessert Cups

These Banana Pudding Mini Dessert Cups are the perfect single-serving twist on the classic Southern dessert—creamy, nostalgic, and oh-so-easy to assemble!

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 30 vanilla wafer cookies
• 2 ripe bananas, thinly sliced
• Whipped cream and extra wafer crumbs for topping (optional)

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Refrigerate for 5 minutes to set.
2. Meanwhile, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes. Fold half into the pudding mixture; reserve the rest for topping.
3. Layer 6 small cups or jars: start with a vanilla wafer, add a few banana slices, then 2 tbsp pudding mixture. Repeat layers once more, ending with pudding.
4. Chill for at least 1 hour (or up to 4 hours) before serving. Top with reserved whipped cream, crushed wafers, and banana slices.

The magic here? The wafers soften just enough to mimic the texture of traditional banana pudding, but the individual cups keep everything neat and portable—ideal for picnics or potlucks!

Tip: For extra flair, torch the whipped cream topping lightly for a toasted marshmallow vibe.

Key Lime Pie Mini Dessert Cups

These adorable mini dessert cups pack all the tangy-sweet goodness of classic Key lime pie into bite-sized treats—perfect for parties or a little indulgence!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup freshly squeezed Key lime juice (or regular lime juice)
• 2 large egg yolks
• 1 tsp lime zest
• 1/2 cup heavy cream, chilled
• 1 tbsp powdered sugar

Instructions:

1. Prep the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter, and 2 tbsp granulated sugar until combined. Press 1 tbsp of the mixture firmly into the bottom of 12 mini muffin cups or small glasses. Chill for 15 minutes.
2. Make the filling: Whisk together sweetened condensed milk, Key lime juice, egg yolks, and 1 tsp lime zest until smooth. Divide evenly among the crusts.
3. Chill: Refrigerate for at least 2 hours (or overnight) until set.
4. Top it off: Just before serving, beat 1/2 cup heavy cream and 1 tbsp powdered sugar to stiff peaks. Dollop onto each cup and garnish with extra zest if desired.

The magic here? That velvety filling—creamy yet bright—pairs perfectly with the buttery crunch of the crust. No baking required!

Tip: For extra flair, rim the cups with toasted coconut or a sprinkle of graham cracker crumbs.

Raspberry Trifle Mini Dessert Cups

These adorable mini trifles layer fluffy cake, juicy raspberries, and creamy custard for a dessert that’s as pretty as it is delicious—perfect for parties or a sweet solo treat!

Ingredients:

• 1 cup pound cake or sponge cake, cubed (about ½-inch pieces)
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup vanilla custard or pudding (store-bought or homemade)
• ½ cup heavy cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• 2 tbsp raspberry jam

Instructions:

1. Prep the cream: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
2. Layer the trifles: In small glasses or cups, start with a layer of cake cubes. Drizzle ½ tbsp raspberry jam over each, then scatter a few raspberries on top.
3. Add custard: Spoon 2 tbsp vanilla custard over the berries, followed by a dollop of whipped cream. Repeat layers once more.
4. Garnish: Top with a final raspberry and a light dusting of powdered sugar. Chill for at least 30 minutes before serving.

The jam seeps into the cake, creating little pockets of tart-sweet flavor that balance the rich custard and airy cream—irresistible!

Tip: For a boozy twist, brush the cake cubes with a splash of Chambord or raspberry liqueur before layering.

Pumpkin Spice Mini Dessert Cups

These adorable mini dessert cups pack all the cozy flavors of pumpkin spice into a single bite—perfect for potlucks or a sweet treat after dinner.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• Whipped cream, for topping

Instructions:

1. Prep the crust: In a bowl, mix graham cracker crumbs and melted butter until evenly moist. Press 1 tbsp into the bottom of each mini muffin cup.
2. Make the filling: Whisk pumpkin puree, heavy cream, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Spoon 1 tbsp filling over each crust.
3. Chill: Refrigerate for at least 2 hours until set. Top with whipped cream before serving.

The creamy pumpkin layer contrasts perfectly with the crunchy crust, making these mini cups irresistibly fun to eat.

Tip: For extra flair, sprinkle a pinch of cinnamon on the whipped cream!

Caramel Flan Mini Dessert Cups

These creamy, caramel-topped flan cups are the perfect individual-sized treat—smooth, jiggly, and impossible to resist!

Ingredients:

• 1/2 cup granulated sugar
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Prep the caramel: Heat 1/2 cup granulated sugar in a small saucepan over medium-low heat, stirring constantly until melted and amber-colored (about 8 minutes). Quickly divide the caramel among six 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Make the custard: Whisk eggs, sweetened condensed milk, whole milk, 1 tsp vanilla extract, and a pinch of salt until smooth. Strain through a fine-mesh sieve into a pitcher for a silky texture.
3. Bake: Pour the custard over the caramel in the ramekins. Place them in a baking dish, then fill the dish with hot water halfway up the sides. Bake at 325°F for 40–45 minutes until set but slightly jiggly in the center.
4. Chill: Cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto plates—the caramel will cascade over the flan.

The magic here? That glossy caramel layer transforms into a sauce as it chills, making every spoonful luxuriously rich.

Tip: For extra-clean edges, lightly wipe ramekin rims with a damp towel before inverting.

Matcha Green Tea Mini Dessert Cups

These delicate matcha dessert cups are like little bites of zen—creamy, lightly sweet, and packed with earthy green tea flavor. Perfect for a light finish to dinner or an elegant afternoon treat.

Ingredients:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 1/2 tsp high-quality matcha powder
• 1/2 tsp vanilla extract
• 1/4 cup cold water
• 1 tsp unflavored gelatin
• Whipped cream and extra matcha powder, for garnish

Instructions:

1. In a small bowl, sprinkle the 1 tsp gelatin over 1/4 cup cold water. Let sit for 5 minutes to bloom.
2. In a saucepan over medium heat, warm 1 cup heavy cream and 1/4 cup sugar, stirring until sugar dissolves (about 3 minutes). Do not boil.
3. Whisk in 1 1/2 tsp matcha powder and 1/2 tsp vanilla extract until smooth. Remove from heat.
4. Add bloomed gelatin to the warm matcha mixture, stirring until fully dissolved. Strain through a fine sieve into a spouted measuring cup.
5. Divide mixture among 4 small cups or ramekins. Chill for at least 3 hours, or until set.
6. Top with whipped cream and a dusting of matcha before serving.

The magic here? The silky, jiggly texture—like a cross between pudding and panna cotta—with just the right balance of bitter and sweet.

Tip: For a caffeine-free version, swap matcha with ceremonial-grade white tea powder (adjust sweetness to taste).

Peanut Butter Cup Mini Dessert Cups

These bite-sized treats pack all the rich, creamy goodness of a peanut butter cup into an adorable no-bake dessert—perfect for parties or a quick sweet fix!

Ingredients:

• 1 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil
• Mini muffin liners (24 count)

Instructions:

1. Make the filling: In a bowl, mix 1 cup creamy peanut butter, 1/4 cup powdered sugar, 1/4 tsp vanilla extract, and 1/8 tsp salt until smooth. Roll into 24 small balls (about 1 tsp each) and set aside.
2. Melt the chocolate: In a microwave-safe bowl, combine 1 1/2 cups chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1–2 minutes total).
3. Assemble: Spoon 1 tsp melted chocolate into each mini liner, then press a peanut butter ball into the center. Top with another 1 tsp chocolate, covering completely. Tap the tray gently to smooth the tops.
4. Chill: Refrigerate for 30 minutes until firm. Peel off liners before serving.

The magic here? The peanut butter center stays irresistibly soft, while the chocolate shell gives just enough snap. Plus, they’re freezer-friendly for make-ahead cravings!

Tip: For a fancy twist, sprinkle flaky sea salt on top before chilling.

Blueberry Cobbler Mini Dessert Cups

These adorable mini cobbler cups pack all the cozy vibes of a classic blueberry cobbler into single-serving portions—perfect for sharing (or not!).

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted butter

Instructions:

1. Prep filling: In a bowl, toss blueberries with granulated sugar, lemon juice, cornstarch, and vanilla extract. Divide evenly among 6 greased ramekins (about 1/3 cup each).
2. Make topping: Whisk flour, brown sugar, baking powder, and salt in another bowl. Stir in milk and melted butter until just combined (small lumps are okay).
3. Assemble & bake: Drop spoonfuls of batter over the blueberries (it’ll spread as it bakes). Bake at 375°F for 20–22 minutes until topping is golden and filling bubbles at the edges.

The magic here? The batter bakes into a fluffy, cake-like topping while the blueberries underneath stay jammy—no soggy bottoms! Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For a fun twist, swap half the blueberries with raspberries or blackberries.

Oreo Cookie Crunch Mini Dessert Cups

These adorable mini dessert cups are a no-bake dream—packed with creamy layers and that iconic Oreo crunch everyone loves.

Ingredients:

• 24 Oreo cookies, divided (16 whole, 8 crushed)
• 4 tbsp unsalted butter, melted
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup chocolate sauce, for drizzling

Instructions:

1. Prep the crust: Crush 16 Oreos into fine crumbs (a food processor works great). Mix with 4 tbsp melted butter until combined. Press 1 tbsp into each of 8 small cups or jars, then chill for 10 minutes.
2. Make the filling: Whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form. In another bowl, beat 8 oz cream cheese until smooth, then fold in the whipped cream.
3. Layer & crunch: Divide the cream mixture among the cups. Top with crushed Oreos (about 1 tbsp per cup) and a drizzle of chocolate sauce.
4. Chill: Refrigerate for at least 1 hour before serving.

The magic here? That double-Oreo punch—crunchy base, creamy middle, and extra cookie bits on top for texture.

Tip: Swap the chocolate sauce for caramel or peanut butter drizzle to mix it up!

Mango Coconut Mini Dessert Cups

These tropical mini cups are like sunshine in a bite—creamy coconut meets juicy mango for a dessert that’s as easy to make as it is impressive.

Ingredients:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 3 tbsp melted butter
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 ripe mango, diced (about 1 cup)
• 1 tbsp lime juice
• Toasted coconut flakes, for garnish

Instructions:

1. Prep the crust: Mix graham cracker crumbs with 3 tbsp melted butter until evenly moist. Press 1 tbsp into each cup of a 12-cup mini muffin tin. Chill for 15 minutes.
2. Make the coconut cream: Scoop the solid coconut cream from the chilled can (discard the liquid or save for smoothies). Whip with 2 tbsp powdered sugar and 1 tsp vanilla until fluffy, about 2 minutes.
3. Toss the mango: Gently fold diced mango with 1 tbsp lime juice.
4. Assemble: Spoon 1 tsp coconut cream onto each crust, top with mango, and sprinkle with toasted coconut flakes. Chill 1 hour before serving.

The magic here? The coconut cream stays luxuriously thick but melts dreamily on your tongue—no baking required!

Tip: For extra flair, use a piping bag to swirl the coconut cream like whipped topping.

Red Velvet Mini Dessert Cups

These adorable mini dessert cups pack all the rich, velvety flavor of classic red velvet cake into a bite-sized treat—perfect for parties or a sweet solo indulgence.

Ingredients:

• 1 ½ cups red velvet cake mix (plus ingredients listed on the box, typically 1 egg, ½ cup water, ¼ cup oil)
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ½ cup heavy whipping cream
• 12 mini graham cracker crusts (2-inch size)
• Fresh raspberries or white chocolate shavings for garnish (optional)

Instructions:

1. Preheat oven to 350°F. Prepare the red velvet cake mix according to package instructions. Pour batter into a greased 8×8-inch pan and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely, then crumble into fine pieces.
2. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer each mini crust with 1 tablespoon of red velvet crumbs, followed by 1 tablespoon of the cream cheese filling. Repeat layers once more, ending with filling. Chill for 1 hour.
4. Garnish with raspberries or white chocolate shavings before serving.

The contrast of the tangy cream cheese and moist red velvet crumbs makes these mini cups irresistibly creamy yet light—no fork required!

Tip: For a shortcut, use store-bought red velvet cake crumbles and skip step 1.

Pistachio Baklava Mini Dessert Cups

These adorable mini baklava cups pack all the buttery, honey-soaked goodness of the classic dessert into a fuss-free, single-serving format—perfect for parties or gifting!

Ingredients:

• 12 mini phyllo dough shells (1.5-inch size)
• 1/2 cup finely chopped pistachios
• 3 tbsp unsalted butter, melted
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1/4 tsp orange zest (optional)
• Pinch of salt

Instructions:

1. Prep: Preheat oven to 350°F. Place phyllo shells on a baking sheet.
2. Toast nuts: In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Transfer to a bowl and toss with cinnamon, orange zest (if using), and a pinch of salt.
3. Assemble: Brush each phyllo shell with melted butter. Spoon 1 tsp of the pistachio mixture into each cup, pressing lightly to pack.
4. Bake: Bake for 8–10 minutes until shells are golden and crisp.
5. Finish: Drizzle 1 tsp honey over each warm cup. Let cool 5 minutes before serving.

The crunch of the phyllo against the sticky-sweet pistachio filling feels downright luxurious—yet they come together in under 20 minutes!

Tip: For extra flair, sprinkle shells with edible rose petals or a dusting of powdered sugar before serving.

Salted Caramel Brownie Mini Dessert Cups

These decadent mini cups combine fudgy brownie bites with gooey salted caramel—perfect for when you need a little indulgence without the commitment of a full-sized dessert.

Ingredients:

• 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 1/2 cup store-bought or homemade salted caramel sauce
• 1/4 tsp flaky sea salt
• 1/2 cup mini chocolate chips
• Nonstick cooking spray

Instructions:

1. Preheat oven to 350°F. Spray a 24-cup mini muffin tin generously with nonstick cooking spray.
2. Prepare the brownie batter according to the package instructions. Spoon 1 tbsp batter into each muffin cup (they should be about 3/4 full).
3. Bake for 12–14 minutes, until the edges are set but centers are still slightly soft. Let cool in the pan for 5 minutes.
4. Use the back of a teaspoon to gently press a small well into the center of each brownie. Drizzle 1 tsp salted caramel sauce into each well, then sprinkle with a pinch of flaky sea salt and mini chocolate chips.
5. Let cool completely before removing from the pan (run a knife around the edges if needed).

The magic here? The caramel seeps into the warm brownie just enough to create a molten center, while the flaky salt balances the sweetness.

Tip: For extra flair, drizzle with melted chocolate or top with a dollop of whipped cream before serving.

Chocolate Hazelnut Mini Dessert Cups

These bite-sized treats are like a party in your mouth—crunchy hazelnuts, creamy chocolate, and a hint of sea salt make them impossible to resist.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup finely chopped toasted hazelnuts
• 1/4 cup Nutella
• 1/2 tsp flaky sea salt
• 24 mini muffin liners

Instructions:

1. Line a mini muffin tin with liners. Melt the 1 cup semi-sweet chocolate chips in 30-second intervals in the microwave, stirring until smooth.
2. Spoon 1 tsp melted chocolate into each liner, using the back of the spoon to coat the sides slightly. Freeze for 10 minutes to set.
3. Add 1/2 tsp Nutella to each cup, then top with another 1 tsp melted chocolate, spreading to seal. Sprinkle with 1/2 cup chopped hazelnuts and a pinch of 1/2 tsp flaky sea salt.
4. Chill for 20 minutes until firm. Pop out of the liners and serve.

The magic here? The hazelnuts stay extra crunchy against the smooth chocolate, and that salty finish balances the sweetness perfectly.

Tip: Toast the hazelnuts in a dry skillet for 5 minutes to deepen their flavor before chopping.

Conclusion

With 18 irresistible mini dessert cup recipes, this roundup is your go-to for easy, bite-sized treats perfect for any occasion! Whether you’re craving something fruity, chocolaty, or creamy, there’s a little cup of joy here for everyone. Try your favorites, leave a comment below to tell us which ones you loved, and don’t forget to share the sweetness on Pinterest. Happy baking!