Okay, I think you guys will love this. But hate that I don’t have better pictures to show you. This is for anyone who wanted to make the Cupcake Pops but didn’t feel up to the task. They are based on the Red Velvet Cake Balls I’ve made before. These Cupcake Bites are just as cute and don’t need a cookie cutter to shape. But you will need a candy mold. They are easy to find though. As a matter of fact, here’s a link. So instead of lollipop sticks, you can package them in little boxes and wrap with ribbon.
So, if you’re a first-time cake baller/cupcake popper, you may want to start with a cake mix and ready-made frosting. (These proportions work right for me everytime.) Then, you can try with your favorite cake and frosting recipe once you see how the proportions and texture should come out. Here’s what you do:
Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 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.
- And, probably impress your friends and family.
Makes about 50. Store in an airtight container and they will last for several days.