As far as food trends go, hybrid desserts are definitely having their moment. From this past summer’s cronut craze to the homemade Oreo-stuffed chocolate chip cookie recipes flooding Pinterest, cross-bred confections are the latest in food news.

And Boston may be the home of the next biggest hybrid food craze: the cakeron.

After originally catching word of this new dessert from Eater Boston, we had to investigate further. What we found: imagine getting all of the cakey goodness of a cupcake with none of the mess, combined with the light-and-chewy aspect of a macaron. That is the cakeron.

These desserts were actually born out of a mistake, says Leesteffy Jenkins, owner of Violette, the gluten-free Cambridge bakery responsible for this genius creation. A new baker kept making the macarons wrong, and they were coming out of the oven with a soft top. Not wanting to waste the little cakes, Jenkins and the Violette team experimented with combining the soft macarons with a dairy-free chocolate cake it was also working on.

The result consisted of a dark chocolate mini-cake, covered with dairy-free chocolate ganache, topped with the soft French macaron and covered in more ganache and a bittersweet dairy free glaze.

The kicker is it is both dairy- and gluten-free, so even those with dietary restrictions can enjoy it.

Violette has been marketing the cakerons as cupcakes and has been selling them for about two weeks, and Jenkins says they are doing well. The dessert is still in its formative stages, so it is currently only offered in chocolate and dairy-free, but Jenkins added that the opportunities for flavors and non-dairy-free versions are endless.

“This is your way of having your cupcake and eating it too – it keeps [the dessert] moist and chewy and adds a little more interest … I think that cupcake eaters will be delighted,” said Jenkins.

Image via violettegf.com