For some reason, it seems like the smaller a dessert becomes, the more tempting it looks and the more delicious it tastes. That theory is certainly proved by these adorably bite-sized Mini Chocolate Fudge Cream Pies from The Baker Mama. These easy-to-make little desserts will satisfy your chocolate cravings with just one mouthful of buttery crust and creamy filling.

You’ll Need

Crust

– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt

Filling

– 1 ounce (8 squares) semi-sweet chocolate squares
– 1/4 cup milk
– 1 teaspoon vanilla
– 16 ounces (about 1 container) frozen whipped topping, thawed and divided

To Make

Crust

1. Preheat oven to 350 degrees Fahrenheit. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
2. Using an electric mixer, beat the butter and sugar until well-combined.
3. Add the flour and salt. Mix until a ball of dough forms.
4. Divide dough into 24 balls of about 2 teaspoons of dough each. Press each one into the bottom and up the sides of each greased muffin cup.
5. Bake for 10 minutes. Remove from the oven and press the crust back into the pan with the tip of your finger or the back of a small spoon.
6. Return to the oven for 6 to 8 minutes more, until the crusts just start to turn brown around the top edges. Remove from the oven and let cool in the pan while you prepare the filling.

Filling

1. In a large microwavable bowl, melt the chocolate and milk on medium power in 30-second intervals until completely melted.
2. Let cool for about 10 minutes.
3. Stir in the vanilla and then fold in 1 1/2 cups of the thawed whipped topping.
4. Scoop a few teaspoons of the fudge filling into each pie crust, completely filling each one.
5. Top each mini pie with a dollop of the remaining whipped topping and sprinkle with some chopped chocolate.

Remove each pie from the pan. Serve immediately, or store covered with plastic wrap in the refrigerator. Let set out for about 15 minutes before serving to soften the filling.

If you don’t have a 24-cup mini muffin pan, you can adjust this recipe for slightly larger mini pies. You’ll just need a little less crust and to let them bake for a little longer. Play around with the proportions and watch your pies carefully while baking. How much do you love mini-desserts? Do you think you’ll try this recipe, or do you prefer to stick with traditionally-sized confections?