I'm a huge fan of cupcakes, but sometimes indulging in all that sweetness just seems a little bit, well -- sinful. Especially after a summer of enjoying lots of yummy meals and drinks, I'm really at a point where I need to dial back on the desserts a bit.
And that's why I was so happy to stumble across this Pink Cupcake Bites recipe from Bakerella -- because now I can have a little taste of something sweet without going overboard.
Cupcake bites. Why haven't I heard about this genius invention before?
And while the pink color is absolutely precious, you can make these whatever hue you wish depending on what color candy melts you select.
These bites really are almost too cute to eat, but once I have a batch made, something tells me it won't be long before "someone" eats every single one of them. (Which will defeat the whole purpose of cutting back on sugar, but so be it.)
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/or M&M's 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. Decorate.
Image via joyosity/Flickr