Hi friends! Today we’re sharing the recipe for making these adorable mini chocolate dessert cups consisting of a soft creamy filling piped inside a homemade pastry shell.

Mini chocolate dessert cups on a white tray next to a cup of coffee.

Making Mini Chocolate Dessert Cups

Many of our dessert recipes call for a homemade pastry shell, whether it’s for a classic pie crust or delectable apricot and pecan tassie so we have plenty of variations to try. These mini chocolate dessert cups come together fairly quickly once the pastry cups are baked and cooled. Simply prepare the creamy chocolate filling and pipe it inside each of the mini cups.

The filling is smooth, light and chocolate-y, without being overly sweet. And the combination of the hard cups and soft filling makes the dessert complete and delicious. As for the size. aren’t all desserts better when their miniature?

Mini Chocolate Dessert Cups

Jane and Sonja

Soft chocolate cream filling piped inside homemade cupcake-sized pastry.

5 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Croatian

Servings cups

Ingredients

Pastry Ingredients:

2 egg yolks
½ cup sugar
½ cup soft butter
shredded lemon zest from ½ a lemon
2 cups flour all purpose

Filling Ingredients:

2 eggs
¼ cup sugar
½ cup chocolate chips semi sweet
1 tbsp vanilla sugar
½ cup soft butter

Instructions

Prepare the Pastry Cups

Make dough by combining egg yolks, sugar and butter until sugar is well dissolved. Add the flour and lemon zest and continue mixing until dough is formed.
On a floured surface, roll the dough out to 1/4" thickness.
Using a round or scalloped edge cookie cutter wider than the cupcake tin and then place inside lightly greased mini cupcake tins.
Bake on 355-360F for 10-13 minutes.
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Preparing the Filling

Whisk eggs and sugar together.
Prepare a double boiler by placing water in a pot to boil. Use a stainless steel bowl to hold the egg mixture and place it inside the pot to heat.
Keep whisking the mixture for 7 minutes on a low temperature until it thickens.
Remove from heat and while still warm, add the chocolate chips and keep mixing until the chocolate chips melt.
Add the vanilla sugar.
Leave the filling to cool. It can be warm but not hot. Once cool, use an electric mixer and combine with butter for 5-7 minutes until creamy and smooth.
The consistency needs to be soft enough to pipe into the pastry cups.
Place filling inside a plastic bag and clip the corner to pipe filling into the prepared cups.