Sweet Treats Saturday: Cupcake Bites (aka Cake Pops)

I received the Cake Pops cookbook as a Christmas gift and knew that one of the first things that I would make would be the cupcake pops.  I follow Bakerella's blog and love all of her creations.  They seemed like hard work and I've never considered myself to be very good at decorating cookies and candies.  Sure, I can use a piping bag, but the whole royal icing thing has always scared me off.  Receiving the book as a gift was excellent incentive to actually try it out.

The cake pops in general are time consuming and will require some planning ahead - at least to have a cake ready made and cooled.  That being said, they're also very satisfying to make and a fun treat that's perfect for parties.  Or for taking pictures of for your cupcake blog.  And you can make things in advance to help the actual assembly and decoration go so much faster. So, check out her blog, and her book, and in the meantime, here are the details for the cupcake bites.


Cupcake Bites
Recipe from Bakerella
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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 (you can get these at your local craft stores that sell baking supplies or cake decorating shops)Sprinkles

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)


2. 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.)

3. 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.

4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.

5. Melt chocolate bark and candy melts in microwave per directions on package.

6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. 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.

7. 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.

8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.

9. Decorate.

Makes about 50. Store in an airtight container and they will last for several days.

Tip: I split my cake into four pieces and only used what I wanted for the batch.  The rest I wrapped securely and stuck in the freezer.  If you don't use the entire batch of cake, you will also need to adjust the amount of frosting that you use.  You want the cake balls to be able to hold their shape, but not be too moist or too dry.  You can find more tips on Bakerella's page, as well as in the book.

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