These cupcake bites are the close cousins to the cake ball pops that have been popping up all over the Internet and baking books these days. While equally as cute and delicious, this recipe takes some of the stress out of the cake pop process because you use a mold to create tiny cupcake shapes with the cake balls instead of placing them on lollipop sticks. This means there’s no worrying about the chocolate cracking, no worrying about the cake ball falling off the stick, no worrying about getting the perfect ball shape, and no worrying about the best way to display them since they’ll look adorable on any plate. Essentially, this is your new worry-free bite-size dessert that can easily be customized for a birthday party, Valentine’s Day, or any other holiday or occasion.
In case you haven’t had the pleasure of tasting a cake ball yet, here’s the wonderfully tasty concept. The cake is baked as an ordinary cake, but instead of icing the top of the cake, you break the cake up into fine crumbs, stirring in the icing and forming small balls of the mixture. As if this wasn’t decadent enough, the cake balls are dipped in melted chocolate to create small cake truffles with a candy coating.
This recipe uses a peanut butter cup mold to create sweet little cupcake shaped truffles with a chocolate bottom, vanilla confetti cake ball center and vanilla candy coating with sprinkles on top. Feel free to experiment with different cake and icing flavors to suit your preferences or the theme of the event. Because this recipe can be made with boxed or homemade cake and icing, it is completely flexible.
Peanut butter cup molds can be found online, but are also sold in most craft stores in the baking/candy section. If you’re in the Bensalem, PA area, they can be found at A.C. Moore on Street Road. They are only a few dollars, so you might want to buy two to speed along the process. For the best deal, be sure to print out a coupon before visiting the store. Since you can use these molds over and over again, they are well worth the very small investment. Vanilla almond bark was used as the top coating in this recipe. Almond bark has a smoother consistency than white chocolate or vanilla melting disks, so it can be easier to work with in these types of recipes. For the best deal on almond bark in the Bensalem, PA area, go to Walmart on Horizon Boulevard. It can be found with the chocolate chips and baking chocolate in the grocery section.
- 1 box of cake mix (Duncan Hines® Confetti cake mix used here), prepared as directed on box
- 1 cup of icing (see buttercream recipe below or use a store-bought container)
- 24-oz. package of milk chocolate morsels
- 24-oz. package of vanilla-flavored almond bark
- Assorted sprinkles of your choice
Prepare the cake mix as directed on the box.
Once the cake is baked and cooled, break it apart using a spoon or food processor to create small crumbs. Mix in approximately 1 cup of icing.
Using a small cookie scoop, or a teaspoon, create small balls of the mixture. Place the cake balls on a baking tray in the refrigerator for at least 30 minutes. If you want to break up the process, this would be a good time to let the cake balls refrigerate over night and finish the next day.
After the cake balls are cold, melt the bag of chocolate morsels in a microwave-safe bowl or using a double boiler. Be sure to stir until it is smooth and melted throughout.
Fill the peanut butter cup molds ½ way and gently press a cake ball in the center. Put in the refrigerator or freezer until the chocolate hardens. Once the chocolate hardens, pop the candies out of the molds and place on a second baking tray back in the refrigerator. Repeat as necessary until all of the cake balls have been used.
Melt the vanilla almond bark. Taking 5-10 candies out of the refrigerator at a time, dip the top of each one in the almond bark to lightly coat the exposed cake. After dipping, gently shake excess coating back into the bowl and immediately shake on sprinkles while the coating is still wet.
Store finished truffles in the refrigerator unless they are to be served that day. Cupcake bites will keep for a week in the refrigerator.
Makes approximately 60 cupcake bites.
Buttercream icing ingredients:
- ¼ cup butter, softened
- 2 cups confectioners sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons milk
Using an electric mixer, cream butter until light and fluffy. Beat in sugar and vanilla. Add milk while mixing until it reached the desired consistency.
Ideal as an addition to the dessert table at a birthday party, these bit size truffles can also be given as party favors or little gifts at holidays. Craft stores such as A.C. Moore sell small boxes that would fit 3-8 cupcake bites. A sweet and easy treat that anyone would enjoy.
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