I decided to make Bakerella’s cupcake bites for my company potluck for Halloween. I love to make them, even though it is a long process. The first time I made them, they didn’t turn out as great because I didn’t master the dipping process. This is my third time making them, and I think I pretty much got it down. It took me about 3 hours to make. Some people might say that’s too much work, but I find it so relaxing and satisfying to see my cupcake bites turn out just right. They were a big hit at the potluck. These are definite crowd pleasers because they look so cute and taste delicious.
You also need a candy mold. They look like those bite size Reese’s. You melt the chocolate candy melts and pour it into the candy mold. Be sure not to pour it all the way to the top, because you need to put a ball of cake in there too! I used a small cookie scooper to shape the balls and also to have them a uniform size.
Then you put it into the freezer so the chocolate can harden, about 5 minutes. While that is in the freezer, melt the vanilla candy melts (I used orange for the halloween theme). Take out the tray of chocolate balls. Now you dip the top part of the cupcake into the vanilla candy melts. Make sure your vanilla candy melts are smooth and creamy, or else cake crumbs will end up in your melted candy. You can also put toppings on them. I used these:
Now you have lots of beautiful cupcake bites. I decorated the cupcake bites three different ways.
What’s the difference? It’s a regular-sized cupcake! I used one of my silicon cupcake liners for the mold. Turned out pretty good for an experiment.
Recipe from Bakerella
makes ~70 cupcake bites
Note: Bakerella says the recipe makes ~50 of them, but I came out with 66 and 2 regular-sized cupcakes.
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. 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.