Cake Bites

I came across Bakerella's blog awhile ago and fell in love with her cupcake bites and cupcake pops. She has some really creative designs so I bookmarked her site and added it to my "must try" list. I made Martha's One Bowl Chocolate cake for the Bug cupcakes knowing I was not going to make 36 cupcakes, but instead would start a second project with the leftovers. It was perfect for making cupcake bites. I must add that I really like mini things. I like bite size appetizers and desserts like this. Maybe it's their bite size quality, that they look so cute, or that I kid myself thinking there are less calories. That is true, if you only eat one!

If you check out Bakerella's (aka Angie Dudley) blog you will see she offers ideas for cupcake bites, cupcake pops and cake bites. A plethora of ideas and designs to choose from. She was on Martha Stewart a while back and if you did not catch it, click here to watch it. Martha was amusing during the segment. I had purchased the sticks to make the pops, but decided it would be best to save those to present at a specific event, not something I was just trying during a weeknight. That decision sent me back to A.C. Moore to pick up the mini peanut butter cup molds which are the secret behind the design. I sent most of the finished product off to work with my husband and he returned with two empty containers and let me know the team enjoyed them. We kept about a dozen in the house and we savored them over the next few days.

I was using the cupcakes I had not decorated the day before as my chocolate cake center which was a huge time saver. Also, once you get a rhythm going the production moves along at a decent pace. I had a slight issue with the temperature as it was hot and humid. The impact was when I was dipping the tops in the chocolate the bottoms began to slightly melt and were at times challenging to hold on to and not drop in the chocolate! There are two things I would change on these the next time I make them. I am going to try to find an all natural substitute for the chocolate melts. The taste is fine, it's just that there are a lot of artificial colorings added. I would also make my own frosting to mix with the cake vs. using the store bought. I found these to be a rich dessert. Not rich like a cake with chocolate ganache, but rich as they bring together the flavors of a deep chocolate cake engulfed in a candy coating. I had a fun time making them and will definitely make them again. They could be used for a special occasion - a bridal shower, a baby shower, a graduation, a dinner party. You decide! I can guarantee they will receive rave reviews!

Cupcake Bites
Adapted from Bakerella

1 box cake mix (cook as directed on box for 13 X 9 cake... or Martha's One Bowl Chocolate cake!)
1 can cream cheese frosting (16 oz.) (I only used about 60% of the container)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored candy melts (for cupcake top)
Candy Cup Molds (medium peanut butter cup molds; I worked with two sets)
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy). I put into my food processor and finely chopped.

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. I used my small cookie scoop so that each cupcake bite would be the same size.


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. I opted for the squeeze bottle as I don't have the steadiest of hands. I placed the melted chocolate into a plastic baggy that I had set up in a glass. I zipped up the bag, cut a small piece of the corner off and then was able to easily get the chocolate into the squeeze bottle. This is a great tip to get royal icing in a squeeze bottle too.


I filled them about 50 - 60%. As soon as you fill the cavity, place one of the 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.

Holding the bottom of the cupcake, dip the top in another color of melted chocolate

Decorate.

Taste.

Impress your friends and family.

Makes about 50. Store in an airtight container and they will last for several days.