Although this is a Bakerella original, I actually got the idea from a friend who learned about cake pops from me and has never even heard of Bakerella. She was going to make cake balls for her sister’s wedding, discovered that they are a pain to dip (I AGREE!! I WOULD LOVE MAKING CANDY IF IT DIDN’T EVER INVOLVE DIPPING THINGS IN CHOCOLATE! ARRRRG!), and then came up with this idea all on her own. I didn’t discover until after I’d copied her idea that she’s not the first to have it but it just goes to show, great minds think alike. And I’m not just saying that in hopes that Tina will share some of her famous peanut butter blossoms with me soon. Although I certainly wouldn’t object to a few. Ahem.
Anyway, cupcake bites are basically cake balls made to look like little cupcakes. They are easier to make and there is almost no chance of messing them up the way there is with cake balls and cake pops. And they are even cuter than cake balls and cake pops! I’m so in love with them, it’s ridiculous.
What is a cake ball/pop you ask? Why, only the most brilliant dessert invention ever! It’s cake crumbled up and mixed with frosting until it’s a truffle-like consistency, rolled into balls and dipped in chocolate with or without sticks on one end. And they are so. good. Please make these in any form–you will be hooked! (If you want the original cake pops/balls/truffles recipe, I have it posted here and have a modified version for using extra cake here.)
OK, so to make these babies, just mix crumbled cake with frosting to make your cake ball centers.
Melt up a whole package of chocolate candy coating (chocolate flavored almond bark). Or melt real chocolate with a tablespoon of oil or shortening. Spoon some into a peanut butter cup candy mold about 1/3 full (I overfilled mine in these pics).
Place the cake balls on top of the chocolate and press down gently until the chocolate comes up to the edge. Place filled mold(s) in freezer until the chocolate is set, about a minute or two, then pop out.
Melt white (or whatever color you please) candy coating and turn the cupcake bites over to dip the tops. Shake off excess and shake on sprinkles, if desired, while the chocolate is still wet.
That’s it! It still does take some time, but when it’s all said and done, there is like 100% less stress-related heart attacks and spontaneous combustion associated with making cupcake bites, versus cake balls and pops. Or so I would imagine, based on my own zen state afterward, versus my usual crazed, eye-twitching state after making cake pops. There is no cracking (the number one complaint of people making cake pops and balls), and there is no tap, tap, tapping foreeeeeeeeeever to get the excess chocolate off while wishing upon a star that the cake ball doesn’t fall off the stick before you finish tapping. It’s made in a mold so it’s got a perfect shape, so you don’t have to bite your lower lip off while trying to get your chocolate to look completely smooth on the cake ball. So. I would highly recommend buying one of these molds and getting your own cupcake bites groove on!
1 baked cake (I used a devil’s food cake mix)
1/3-1/2 cup frosting (I used my cream cheese celebration frosting, because I always have it in the freezer and it’s the diggity)
1 (24 oz) package chocolate candy coating
1 (24 oz) package vanilla candy coating
sprinkles or nonpareils (optional)
peanut butter cup mold
Crumble the cake into a large bowl, preferably using a food processor to get fine, even crumbs. Mix in 1/3 cup of frosting with your hands, mixing well. This will probably be enough–you just need enough so that the crumbs stick together when you pinch off some and roll it into a ball–but if not, add a little more and mix well. Roll into balls a little smaller in diameter than your peanut butter cup mold and place on a rimmed baking sheet. A small cookie scoop works well for this. Refrigerate a few hours (or overnight) or place sheet in the freezer for a few minutes until chilled but not frozen. Melt the chocolate candy coating and spoon into mold until each cup is about 1/3 full. Place a cake ball in each mold, pressing down just until the chocolate comes up to the edge. One the mold is filled, place in freezer for a minute or two, until chocolate is set, then remove and pop the molded cake balls out onto a second baking sheet. Repeat this process and while the second set is chilling, melt the white coating and dip the tops of the cupcake bites with bottoms, shaking to remove excess before placing back on the baking sheet and sprinkle on some sprinkles or nonpareils while the chocolate is still wet. Store finished bites in the refrigerator if you are making more than a day in advance. Will last a week in the fridge.
Recipe source: too convoluted to be fully ascertained. Bakerella posted them first. Tina thought of the idea without help. I stole her idea and made up my own recipe and instructions without help from her or Bakerella. So you figure it out.