Aren’t these little Cupcake Bites cute? Each one is about 2″ tall and twenty-eight fit perfectly onto a twelve inch platter. These little Cupcake Bites are versatile: you can serve them flat, sitting on a plate or put a lollipop stick into them for instant Cupcake Pops. They are practically “mess-free eating” because the cake and frosting are on the inside and the outside is a mess-proof chocolate shell. Terrific little treats perfect for handing out at a birthday party or even gracing a dessert buffet table. Kids & adults alike won’t be able to resist these!
The inside is a moist mixture of crumbled cooked cake combined with frosting into a dough. You mold the dough into cupcake shapes and dip in melted chocolate candy melts to make the “Cupcake Bottom” and then dip the top into melted white chocolate melts to make the “Cupcake Frosting”. Sprinkle with your favorite candy sprinkles and top with a miniature M&M. Here is how you make them:
Since I was making these for seven & eight year olds I decided to go with a tried and true kiddie favorite: Confetti Cake from a box and Confetti Cake Frosting from a can! You will also need some candy sprinkles, candy melts or chocolate bark, and a small flower shaped cookie cutter around 1.25″ wide.
Make the Confetti Cake as indicated on the box. Set aside baked cake until completely cool. When the cake is completely cooled, break into pieces and put in food processor. Use the pulse button until you get fine crumbs.
Place all the crumbs into a large mixing bowl and add canned frosting a little at a time, mixing into the crumbs with a spoon. Keep adding frosting until you get a “Play Doh” texture. Once you get the right texture, put the bowl into the fridge for 30 minutes to chill.
Meanwhile, get your sprinkles and mini M&M’s set out into small bowls. Place chocolate candy melts into a microwaveable bowl. Place the white chocolate candy melts into another microwavable bowl. Line a baking sheet with parchment or silpat. When the dough has finished chilling, scoop out little balls (I used a small cookie dough scoop) and place the balls onto the lined baking sheet.
When you’ve finished making all your balls, place the baking sheet into the fridge for another 30 minutes to chill. When the balls are finished chilling, roll each one out into a small cigar shape and push one end thru a small flower shaped cookie cutter while rounding out and shaping the top of the cupcake.
Push the dough back through the cookie cutter and place onto baking sheet. After you’ve shaped all your little cupcakes, place them back into the fridge while you melt the chocolate.
Start with the brown chocolate. I melted mine in the microwave in short bursts, stirring each time until completely melted and smooth. Take the chilled cupcakes out of the fridge and carefully dip the bottom half of each into the melted chocolate. Place them back onto the cookie sheet and, when finished dipping all the cupcakes, place back into the fridge.
Go ahead and melt the white chocolate. Remove cupcakes from fridge and carefully dip the tops of the cupcakes. You can use a toothpick to “fill in” any areas that don’t get completely covered with the white chocolate. Quickly top with candy sprinkles and mini M&M. Carefully place back onto baking sheet until completely dry. I placed mine back into the fridge to chill completely before placing them onto a serving platter