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Cupcake Bites
from Bakerella
I couldn't choose just one photo.
Ingredients
1 box cake mix
1 can cream cheese frosting
1 package chocolate bark or candy melts for cupcake bottom
Chocolate bark or color candy melts for cupcake top
Sprinkles and M&Ms for decoration
Bake cake as instructed on the box for a 13" x 9" cake.
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 or candy melts in the microwave per directions on package.
You will need a candy mold for something like peanut butter cups or Mini Silicups. I got my Mini Silicups from Williams Sonoma.
Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Fill a little more than halfway. 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. Holding the bottom of the cupcake, dip the top in another color of melted chocolate and decorate immediately.
This recipe makes about 50 cupcake bites. Store them in an airtight container and they'll last for several days.
from Bakerella
I couldn't choose just one photo.
Ingredients
1 box cake mix
1 can cream cheese frosting
1 package chocolate bark or candy melts for cupcake bottom
Chocolate bark or color candy melts for cupcake top
Sprinkles and M&Ms for decoration
Bake cake as instructed on the box for a 13" x 9" cake.
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 or candy melts in the microwave per directions on package.
You will need a candy mold for something like peanut butter cups or Mini Silicups. I got my Mini Silicups from Williams Sonoma.
Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Fill a little more than halfway. 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. Holding the bottom of the cupcake, dip the top in another color of melted chocolate and decorate immediately.
This recipe makes about 50 cupcake bites. Store them in an airtight container and they'll last for several days.