12 Dainty Mini Bridal Shower Sweets for Chic Celebrations

You’re planning a chic bridal shower and you want sweets that match the vibe. Small plates, pretty colors, and bite-sized flavors matter. These Dainty Mini Bridal Shower Sweets for Chic Celebrations give you elegant choices that look as good as they taste.

Inside you'll find twelve delicate recipes. Each one is designed for easy serving, pretty presentation, and reliable home baking. You’ll get flavor notes, full ingredient lists, and step-by-step instructions that anyone can follow.

Pin the roundup for your planning board. Mix and match mini tarts, cookies, and cakes for a dessert table that feels curated and effortless. These Dainty Mini Bridal Shower Sweets for Chic Celebrations will help you create a memorable, photogenic spread.

1. Petite Lemon Meringue Tarts (mini tarts)

A tiny lemon meringue tart brings bright citrus and silky sweetness in every bite. The buttery crust is crisp. The lemon curd is tart and glossy. The cloud-like meringue adds toasted sweetness.

These mini tarts fit a pastel, chic bridal shower perfectly. People who love tart-and-sweet contrasts will adore them. Expect a zingy lemon aroma and a crisp shell that yields to creamy filling.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk, room temperature
• 2 tbsp cold water
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 large egg yolks, room temperature
• 3 tbsp unsalted butter, room temperature, cubed
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 2 tbsp granulated sugar (for meringue)

Instructions

1. Preheat oven to 350°F (175°C). Lightly butter a 12-cup mini tart pan or line with removable tartlet rings.
2. Make crust: Pulse 1 1/4 cups flour, 1/4 cup powdered sugar, and 1/2 cup cold butter in a food processor until coarse crumbs form.
3. Add 1 egg yolk and 2 tbsp cold water. Pulse until dough holds when pressed. Don’t overwork.
4. Press dough into mini tart cups, trimming edges. Chill 20 minutes in fridge.
5. Blind bake crusts: line with parchment and fill with pie weights. Bake 12–14 minutes, until edges are light golden. Remove weights and bake 3 more minutes. Cool on rack.
6. Make lemon curd: Whisk 3/4 cup sugar, 2 tbsp cornstarch, 1/2 cup lemon juice, and 3 egg yolks in a saucepan over medium heat.
7. Cook, stirring constantly, until thick and glossy, about 5–7 minutes. Remove from heat and stir in 3 tbsp butter until smooth. Strain, then cool 15 minutes.
8. Fill cooled tart shells with lemon curd. Chill 30 minutes to set.
9. Make meringue: Beat 3 egg whites and 1/4 tsp cream of tartar on medium until soft peaks. Gradually add 2 tbsp sugar and beat to glossy stiff peaks.
10. Pipe meringue onto tartlets and lightly torch until tips are golden. If you don’t have a torch, broil for 30–45 seconds watching closely.
11. Let tartlets rest 10 minutes before serving. Curds should be set and meringue cool.

How to Serve It

Serve on a tiered tray for a refined look. Garnish with tiny candied lemon peel or a lemon balm leaf. Pair with a light sparkling wine or chamomile tea. Store airtight in the fridge for up to 3 days. Make crusts and curd a day ahead and assemble the day of.

2. Dainty Mini Bridal Shower Sweets for Chic Celebrations: Rose Water Pistachio Financiers (nutty mini cakes)

These small almond-pistachio cakes are buttery and tender. Rose water adds a floral perfume without overpowering. The crust forms a delicate crunch while centers stay moist.

They’re perfect for a chic bridal tea or dessert table. Anyone who loves almond desserts or floral notes will reach for seconds. Expect a fragrant, nutty bite with a soft crumb.

Ingredients

• 1 cup powdered sugar
• 1/2 cup almond flour
• 1/3 cup all-purpose flour
• 1/4 tsp fine sea salt
• 4 tbsp unsalted butter, browned and cooled slightly
• 3 large egg whites, room temperature
• 1/4 tsp rose water
• 2 tbsp whole milk, room temperature
• 1/4 cup shelled pistachios, finely chopped
• 1 tbsp pistachios, for topping
• 6 edible rose petals (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cavity mini financier pan.
2. Sift 1 cup powdered sugar, 1/2 cup almond flour, and 1/3 cup flour into a bowl. Add 1/4 tsp salt.
3. Whisk 3 egg whites lightly in another bowl until foamy.
4. Fold the egg whites into dry ingredients until combined.
5. Stir in 4 tbsp browned butter and 1/4 tsp rose water, then 2 tbsp milk until smooth.
6. Fold in 1/4 cup chopped pistachios. Batter should be pourable but thick.
7. Spoon into prepared pan, filling each 3/4 full. Sprinkle a few chopped pistachios on top.
8. Bake 10–12 minutes, until edges are deep golden and centers spring back. Doneness: golden edges and a slight spring in center.
9. Cool 5 minutes in pan, then transfer to a rack to cool completely.
10. Garnish with edible rose petals if using before serving.

How to Serve It

Arrange on a small ceramic platter with fresh pistachios. Dust with a little powdered sugar for a soft look. Pair with green tea or a light rosé. Store in an airtight container at room temperature for 2 days. Batter can be chilled for up to 24 hours before baking.

3. Raspberry Almond Linzer Hearts (mini sandwich cookies)

These mini Linzer hearts combine buttery almond cookies and bright raspberry jam. The dough is tender and crumbly. The jam is tart and jewel-bright.

They suit a romantic bridal shower aesthetic. People who love nutty cookies and fruit jams will savor them. Expect a crisp edge and melt-in-your-mouth center.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 3/4 cup raspberry jam, seedless
• 1/4 cup powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk 1 3/4 cups flour, 1/2 cup almond flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Beat 3/4 cup softened butter and 2/3 cup sugar until light and fluffy, about 3 minutes.
4. Add 1 egg, 1 tsp vanilla, and 1 tsp almond extract. Beat until smooth.
5. Mix in dry ingredients until just combined. Dough will be soft.
6. Chill dough 30 minutes for easier rolling.
7. Roll dough to 1/8-inch thickness on a floured surface. Cut with a small heart cutter. For top cookies, cut a small center hole.
8. Bake 8–10 minutes until edges are lightly golden. Cool on rack.
9. Spread raspberry jam on bottom cookies. Top with cutout cookies and dust with powdered sugar.
10. Let sandwiches rest 30 minutes so jam sets.

How to Serve It

Stack on a linen-lined tray for a quaint display. Garnish with fresh raspberries or thyme sprigs. Serve with tea, coffee, or dessert wine. Store layered between parchment in an airtight tin for up to 3 days. Make dough a day ahead and bake the day of.

4. Mini Chocolate Ganache Tartlets (decadent chocolate bites)

These mini chocolate tartlets are rich, silky, and intensely chocolatey. The crisp crust contrasts the molten ganache. A sprinkle of sea salt balances the sweetness.

They’re perfect for chocolate lovers at a bridal shower. The small size keeps portions elegant. Expect a deep cocoa aroma and a smooth, velvety center.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder, unsweetened
• 1/4 cup powdered sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tbsp cold water
• 6 oz bittersweet chocolate, chopped
• 2/3 cup heavy cream
• 2 tbsp unsalted butter, room temperature
• 1/4 tsp fine sea salt, plus extra for finishing
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup mini tart pan.
2. Make crust: pulse 1 cup flour, 1/4 cup cocoa, 1/4 cup powdered sugar, and 1/2 cup cold butter until coarse.
3. Add 1 egg yolk and 1 tbsp water. Pulse until dough forms. Add second tbsp if needed.
4. Press dough into tart cups and chill 20 minutes.
5. Blind bake 12–14 minutes with weights until set. Remove weights and bake 2–3 more minutes. Cool.
6. Make ganache: heat 2/3 cup cream until simmering. Pour over 6 oz chopped chocolate. Let sit 1 minute.
7. Stir until smooth. Stir in 2 tbsp butter, 1/4 tsp salt, and 1 tsp vanilla.
8. Pour ganache into cooled shells and chill 1–2 hours until set. Doneness: ganache should hold shape when touched.
9. Before serving, sprinkle a tiny pinch of flaky sea salt on each tart.

How to Serve It

Serve on a mirrored tray for dramatic effect. Garnish with cocoa nibs or a curl of chocolate. Pair with espresso or a ruby port. Store in the fridge in a single layer for up to 4 days. Make ganache and shells a day ahead and fill before the event.

5. Dainty Mini Bridal Shower Sweets for Chic Celebrations: Vanilla Bean Mini Cupcakes (classic petit cupcakes)

These tiny vanilla cupcakes are soft, moist, and lightly scented with real vanilla bean. The buttercream is silky and holds a pretty swirl. They’re perfectly proportioned for a bridal shower.

They fit any color scheme and pair with many flavors. Guests who love classic cake will reach for these first. Expect a fragrant vanilla scent and tender crumb.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 vanilla bean seeds scraped, or 1 tsp vanilla bean paste
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• For buttercream: 1 cup unsalted butter, room temperature; 3 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla

Instructions

1. Preheat oven to 350°F (175°C). Line two mini muffin tins (about 48 mini cupcakes) with liners.
2. Whisk 1 1/4 cups flour, 3/4 tsp baking powder, and 1/4 tsp salt.
3. Beat 1/2 cup butter and 3/4 cup sugar until light and fluffy, about 3 minutes.
4. Add 2 eggs one at a time, scraping bowl after each addition. Mix in 1 tsp vanilla and vanilla bean seeds.
5. Alternate adding dry ingredients and 1/2 cup milk, beginning and ending with dry. Mix until just combined.
6. Fold in 1/2 cup sour cream gently.
7. Fill liners 3/4 full and bake 10–12 minutes until tops are lightly golden and a toothpick comes out clean.
8. Cool in pan 5 minutes, then transfer to a rack to cool completely.
9. Make buttercream: beat 1 cup butter until creamy. Gradually add 3 cups powdered sugar, then 2 tbsp cream and 1 tsp vanilla. Beat until fluffy.
10. Pipe onto cooled cupcakes and decorate with edible pearls or sprinkles.

How to Serve It

Arrange on a low tier for easy reaching. Top with tiny fresh flowers or gold sugar pearls. Pair with champagne cocktails or iced tea. Store in an airtight cake carrier in the fridge for up to 3 days. Bake cupcakes a day ahead and frost the same day.

6. Mini Earl Grey Madeleines (tea-infused shell cakes)

These madeleines are delicate, buttery cakes with a light citrus-tea aroma. Earl Grey gives a fragrant bergamot note. The cakes have a crisp edge and tender interior.

They complement a bridal shower tea service beautifully. Fans of tea-flavored pastries will love them. Expect a warm, buttery scent with floral citrus highlights.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp fine salt
• 2 large eggs, room temperature
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp loose Earl Grey tea, finely ground
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 tbsp honey
• Powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Butter and flour a 24-cavity mini madeleine pan.
2. Sift 3/4 cup flour, 1/2 tsp baking powder, and 1/8 tsp salt.
3. Beat 2 eggs and 1/3 cup sugar on high until pale and thick, about 4 minutes.
4. Fold in 1 tsp vanilla and 1 tbsp finely ground Earl Grey tea.
5. Gently fold in dry ingredients until just combined.
6. Fold in 1/2 cup melted butter and 1 tbsp honey in two additions. Batter should be glossy.
7. Spoon batter into molds, filling each about 3/4 full.
8. Bake 8–10 minutes until edges are golden and centers spring back. Doneness: light golden with domed tops.
9. Remove and unmold immediately onto a rack. Cool 5 minutes.
10. Dust with powdered sugar before serving.

How to Serve It

Serve warm with tea or chilled with a light lemon curd. Garnish with a tiny bergamot zest or edible flower. Store in an airtight container for up to 2 days. Batter can rest in the fridge for up to 24 hours for better rise.

7. Lavender Honey Shortbread Bites (floral buttery cookies)

These shortbread bites are melt-in-your-mouth tender with a hint of lavender and warm honey. The texture is sandy and buttery. Lavender adds a soft floral finish.

They suit an elegant, understated dessert table. If you like subtle floral flavors, these will be a favorite. Expect a delicate butter flavor with perfumed lavender notes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp fine sea salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cold, cubed
• 2 tbsp honey
• 1 tsp dried culinary lavender, finely ground
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tbsp coarse sugar for sprinkling (optional)
• Extra lavender buds for garnish (optional)

Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
2. Pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/4 tsp salt in a food processor.
3. Add 3/4 cup cold butter and pulse until mixture resembles coarse meal.
4. Add 2 tbsp honey, 1 tsp vanilla, 1 tsp lavender, and 1 tsp lemon zest. Pulse until dough comes together.
5. Turn onto a lightly floured surface and press into a 1/2-inch thick rectangle.
6. Chill 20 minutes. Cut into small squares.
7. Place on baking sheet and sprinkle with coarse sugar if using.
8. Bake 12–15 minutes, edges just golden. Doneness: light golden bottoms.
9. Cool on rack before transferring. Let rest 20 minutes for flavors to meld.

How to Serve It

Stack on a wooden board with sprigs of fresh lavender. Pair with Earl Grey or honey lemonade. Store in an airtight tin for up to 5 days. Dough can be frozen and sliced from the freezer for quick baking.

8. Mini Strawberry Cream Cheese Cheesecakes (no-bake jars)

These mini no-bake cheesecakes are creamy and bright with fresh strawberry. The texture is silky and spoonable. Fresh strawberries make each jar pop with color.

They fit a summer bridal shower and add freshness to a dessert table. Folks who prefer lighter desserts will enjoy them. Expect a creamy tang with bright berry notes.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream, chilled
• 1 cup mashed strawberries (about 8 strawberries)
• 2 tbsp granulated sugar for strawberries
• 1 tbsp lemon juice
• 6–8 fresh strawberries, halved, for topping

Instructions

1. In a bowl, mix 1 1/2 cups graham crumbs and 4 tbsp melted butter. Press 2 tbsp into each small jar.
2. Chill crusts 10 minutes.
3. Whip 1/2 cup heavy cream to soft peaks. Set aside.
4. Beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla until smooth.
5. Fold whipped cream into cream cheese mixture gently.
6. Stir 1 cup mashed strawberries, 2 tbsp sugar, and 1 tbsp lemon juice into the cream mixture.
7. Spoon cheesecake filling into jars over crust, leaving room for strawberry halves.
8. Top with fresh strawberry halves and chill at least 2 hours until set. Doneness: filling should be firm to the touch.
9. Keep refrigerated until serving.

How to Serve It

Serve chilled in jars with tiny spoons. Garnish with mint leaves or grated white chocolate. Pair with rosé or fruity mocktails. Store in the fridge for up to 3 days. Make jars the day before to save time.

9. Dainty Mini Bridal Shower Sweets for Chic Celebrations: Champagne Macarons (elegant almond cookies)

These macarons are delicate, crisp shells with a soft, boozy buttercream center. Champagne adds a light, fruity note. The shells have that signature smooth top and ruffled foot.

They bring a celebratory touch to a bridal shower. Guests who love classic French desserts will be impressed. Expect a light almond aroma with a gentle sparkle.

Ingredients

• 1 1/4 cups powdered sugar
• 1 cup almond flour, finely ground
• 3 large egg whites, aged overnight at room temp
• 1/4 cup granulated sugar
• Pinch cream of tartar
• 1/8 tsp salt
• Optional: pink food coloring
• For filling: 6 tbsp unsalted butter, room temperature; 1 cup powdered sugar; 2 tbsp champagne (or more to reach consistency); 1 tsp vanilla

Instructions

1. Line two baking sheets with parchment and draw 1-inch circles under the paper. Preheat oven to 300°F (150°C).
2. Sift 1 1/4 cups powdered sugar and 1 cup almond flour together twice.
3. Beat 3 egg whites with a pinch of salt and cream of tartar until foamy.
4. Gradually add 1/4 cup granulated sugar and beat to stiff, glossy peaks. Add food coloring if using.
5. Fold almond-sugar mix into meringue in two additions using a spatula. Stop when batter flows like lava and ribbons settle after 10 seconds.
6. Pipe rounds onto prepared sheets. Tap the trays firmly to release air bubbles.
7. Let shells rest 30–45 minutes until skin forms and they’re no longer tacky.
8. Bake 12–14 minutes until they lift easily. Doneness: feet formed and shells firm.
9. Cool completely before filling.
10. Make filling: beat 6 tbsp butter until creamy. Add 1 cup powdered sugar, then 2 tbsp champagne and 1 tsp vanilla. Beat until smooth. Add more champagne to soften if needed.
11. Pipe filling onto half the shells and sandwich. Refrigerate 24 hours for best texture, then bring to room temp before serving.

How to Serve It

Arrange on a pretty platter with a few champagne flutes. Garnish with edible glitter or tiny sugar pearls. Pair with a light sparkling wine. Store in an airtight container in the fridge for up to 5 days. Macarons improve with a day of aging in the fridge.

10. Bite-Sized Coconut Lime Bars (tropical tangy squares)

These coconut lime bars are tangy, creamy, and slightly chewy. The crust is buttery with shredded coconut. The lime filling is tang-forward with a creamy texture.

They’re great for an outdoor or summer bridal shower. Fans of tropical flavors will enjoy them. Expect a bright citrus zing and a toasted coconut aroma.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cold, cubed
• 3 large eggs, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tsp lime zest
• 1/2 cup sweetened shredded coconut
• 2 tbsp cornstarch

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make crust: pulse 1 1/2 cups flour, 1/2 cup powdered sugar, 1/4 tsp salt, and 3/4 cup cold butter until coarse.
3. Press into pan and bake 15–18 minutes until edges are light golden.
4. Reduce oven to 325°F (160°C).
5. Whisk 3 eggs, 1 1/4 cups sugar, 1/4 cup lime juice, 2 tsp lime zest, and 2 tbsp cornstarch until smooth.
6. Stir in 1/2 cup shredded coconut.
7. Pour over hot crust and bake 18–22 minutes until center is just set and edges slightly puffed.
8. Cool completely, then chill 2 hours to firm.
9. Cut into small 1.5-inch squares. Doneness: center should be custardy and not jiggly.
10. Dust with powdered sugar and extra lime zest before serving.

How to Serve It

Serve on a rustic wooden board with lime wedges. Garnish with toasted coconut flakes. Pair with iced tea or a light margarita. Store chilled in an airtight container for up to 4 days. Bars freeze well for up to 1 month; thaw in fridge.

11. Mini Pavlovas with Passionfruit Curd (crisp meringue nests)

These mini pavlovas have crisp exteriors and marshmallow centers. Passionfruit curd adds tropical tartness. Topped with whipped cream, they’re light and bright.

They’re elegant for a spring bridal shower and photograph beautifully. Fans of airy desserts will adore them. Expect crunchy shells, pillowy interior, and tangy fruit.

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/2 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• For passionfruit curd: 1/2 cup passionfruit pulp (fresh or frozen)
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tbsp unsalted butter, room temperature
• 1/2 cup heavy cream, whipped for topping

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and mark 8 small rounds.
2. Beat 4 egg whites until foamy. Gradually add 1 cup sugar and beat to stiff, glossy peaks.
3. Fold in 1 tsp vanilla, 1/2 tsp vinegar, and 1 tsp cornstarch.
4. Spoon meringue onto rounds, forming nests with a slight well in the center.
5. Bake 60–70 minutes until shells are crisp and dry. Turn oven off and let pavlovas cool inside oven with door closed for 1 hour to prevent cracking.
6. Make passionfruit curd: whisk 1/2 cup pulp, 1/4 cup sugar, and 2 egg yolks in a saucepan.
7. Cook over low heat, stirring constantly, until thick, about 6–8 minutes. Remove from heat and stir in 2 tbsp butter. Strain and cool.
8. Fill cooled meringue nests with a spoonful of passionfruit curd.
9. Top with a dollop of whipped 1/2 cup cream just before serving.
10. Store pavlovas unpacked at cool room temp for a few hours. Do not refrigerate assembled pavlovas.

How to Serve It

Place on white plates and top with extra passionfruit pulp and mint. Pair with prosecco or iced jasmine tea. Make meringues a day ahead and store airtight. Prepare curd a day ahead; assemble shortly before serving for best texture.

12. Mini Brown Butter Brownie Bites with Sea Salt (rich chocolate squares)

These brownie bites are dense, fudgy, and nutty from brown butter. A crackly top gives way to a moist, chocolatey interior. A pinch of flaky sea salt brings complexity.

They’re a crowd-pleasing chocolate option for any bridal shower. Chocolate lovers will reach for them first. Expect deep cocoa flavor and a toasty brown butter aroma.

Ingredients

• 6 tbsp unsalted butter
• 3/4 cup bittersweet chocolate, chopped
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 2 tbsp mini chocolate chips (optional)
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 350°F (175°C). Line a mini muffin pan or 24-cup mini square pan with liners or grease.
2. Brown the butter: melt 6 tbsp butter in a light pan until it foams and turns golden brown with nutty aroma. Cool 5 minutes.
3. Melt 3/4 cup chocolate with half the brown butter in a bowl over simmering water or microwave in short bursts. Stir smooth.
4. Whisk 2 eggs, 3/4 cup sugar, and 1/4 cup brown sugar until glossy, 2–3 minutes.
5. Stir in vanilla and the remaining cooled browned butter-chocolate mixture.
6. Sift in 1/2 cup flour, 1/4 cup cocoa, and 1/4 tsp salt. Fold until just combined. Fold in 2 tbsp mini chips if using.
7. Spoon batter into prepared pan, filling 2/3 full.
8. Bake 10–12 minutes for very fudgy bites or 12–14 minutes for slightly firmer. Doneness: centers should be set but moist and a toothpick will come out with a few moist crumbs.
9. Remove and cool 15 minutes in pan. Sprinkle flaky sea salt on top while warm.
10. Transfer to a rack and let cool completely before serving.

How to Serve It

Serve warm or at room temperature on a dark slate for contrast. Garnish with more sea salt or a dusting of cocoa. Pair with espresso or dessert wine. Store airtight at room temp for up to 3 days, or freeze for up to 1 month.

These twelve recipes give you a spectrum of textures and flavors, from tart and citrusy to rich and chocolatey. You’ve got classic mini cupcakes, elegant macarons, tea-infused cakes, and bright no-bake jars. Mix and match these Dainty Mini Bridal Shower Sweets for Chic Celebrations to create a dessert table that feels cohesive and special.

Try a few recipes ahead of time and pin your favorites to save for the event. Which flavor are you most excited to make first? Share these with friends planning parties, and save this board for your bridal shower planning.