Ever since I took these Cupcake Bites to work and to my sis-in-law for her birthday and gave some to a friend to take home I’ve been getting many requests for the recipe. These little dazzlers were inspired by none other than the AMAZING Bakerella herself. Man, if you haven’t checked out her website – please do so, she’s incredible and inspiring and I want to be just like her! My friend Shelley made these for me a couple of years ago for my birthday and ever since I’ve been wanting to learn how to make them. She gave me the recipe for them at one of my bridal showers before I got married and I still didn’t get around to making them until just a couple of weeks ago. I went over to her house and had my very own hands-on demonstration (thanks Shells)! I’ve taken a LOT of treats to work, but nothing has ever gotten as much buzz as these wonderfully adorable melt-in-your-mouth creations!
These Cupcake Bites are the perfect bite-sized treat that is not only tasty, but incredibly adorable!
- 1 box cake mix cook as directed on box for 9 X 13 cake
- 1 can cream cheese frosting 16 oz.
- 1 package chocolate bark or candy melts for cupcake bottom
- Colored Candy Melts for cupcake top
- Candy Cup Mold
- Sprinkles and m&ms for decoration
After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
Melt chocolate bark and candy melts in microwave per directions on package. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate. Decorate.
[My 2 Cents]
You can make these for any occasion, and if you use the candy melts, found and most craft stores, you can tailor them for each event!
Adapted from The Bakerella