Thursday, April 2, 2009

Cupcake Bites

A rainbow of cupcake bites

I've been enchanted by the cake pops that Bakerella has been making, especially these Hello Kitty ones, but they just seemed a little too daunting to try so when I saw The Pioneer Woman's post about how Bakerella makes cupcake bites, I knew I didn't have an excuse anymore. Because while they are just as cute, they're also quite simple to make. All you need is cake mix, frosting, some sprinkles, a peanut butter candy mold, and melting chocolate in different colors (I got the latter two at Michaels). I opted to pick up a squeeze bottle as well, but you could just as easily do without.

Cake crumbs

So here's how you go about making them. First bake a cake. I chose to use a Devil's Food cake mix, but just about anything will work. Once it's done, cool it completely and then use your hands to rip it all into crumbs.

Add frosting

Add frosting to the crumbs. Bakerella uses a whole tub, but I don't like mine as sweet so I added about 4/5. Next time I think I can get away with adding even less. Basically you just want it to gooey enough that you can roll the cake/frosting mixture into balls without it coming apart.

Mix well

After you've mixed the cake crumbs and frosting thoroughly, let it sit in the fridge to chill. You can skip this step, but I find that rolling chilled cake crumbs is less messy. You definitely want to chill the balls once they are rolled, though. Make sure that the balls are just a little smaller in diameter than the widest part (the top) of the molds.

Roll into balls

While the balls are chilling, you can start melting the chocolate. I followed the instructions on the squeeze bottle and filled the bottle halfway and then putting it into some very hot water to melt the chocolate. If you don't have a squeeze bottle, you can just melt the chocolates according to the directions on the bag in the microwave and use a spoon to dispense it.

Fill the mold halfway

Make sure you have your balls ready for the next step because it's a little time sensitive. You want to fill the mold a little less than halfway with chocolate, and while it is still liquid, insert a cake ball and push it down so that the chocolate comes up and fills the rest of the mold. Once you have finished making a tray, pop it into the freezer to chill for a few minutes.

Press a ball in

When the chocolate is set, carefully remove them from the tray, and you should have a bunch of unfrosted mini-cupcake looking things. The next step is also time sensitive, so make sure you have everything ready before you proceed.


You'll want to melt some more chocolate (use a different color than what you used for the bottom) in a small bowl. Holding the cupcake bite by the bottom, dip it into the melted chocolate until it almost reaches the top of the hardened chocolate. I give it a good whirl in there to make sure that all the sides are evenly covered. Then place it right-side-up on a plate or tray. While the top chocolate is still liquidy, top it with some sprinkles. I didn't get any good shots of this part because, after all, I only have two hands, but you can take a look at the pictures on The Pioneer Woman's post for a better idea.

Pink cupcake bites

If you wait too long, the top chocolate will get too hard and the sprinkles won't stick. This happened with some of my yellow cupcake bites, so I had to re-dip the tops to get the sprinkles to stick. Bakerella uses mini-M&M's for the very top, but since I didn't have any, I used these little red cinnamon candies, which in my opinion, are even cuter because they're smaller.

A bite out of a cupcake bite

I made a batch for ArtSpeak at Highrock last week as practice for the batch I'm making for the dessert tasting fundraiser I'm participating in this Saturday. It's called A Little Peace, and it's being held at the Vietnamese American Community Center (42 Charles Street, Dorchester, MA/MBTA Redline @ Fields Corner) from 7 - 10 pm. Tickets are $27 at the door, and you can find out more here. I'm actually participating in the Ocean Spray Bake-Off Challenge, which means I needed to incorporate Craisins into what I made. After thinking about how to do that a bit, I came up with "Rum Craisin Cupcake Bites". Basically the idea is the same as above, but I added some rum to the cake/frosting mixture and rolled each ball around a couple of Craisins before dipping. I believe voting is done by popular vote among the people who attend, so if you're free on Saturday night, please come to the fundraiser!

And if you're free tonight and happen to have an extra $95 lying around, please come to Share Our Strength's Taste of the Nation, being held at the Hynes Convention Center from 6:30 pm - 9 pm. Basically there will be 74 fine restaurants and 40 wineries from around the area donating their food and drink for an all-you-can-eat-and-drink event plus a live band and silent auction. Because everything is donated and everyone working it is a volunteer, 100% of ticket sales from Taste of the Nation are granted to the most effective anti-hunger organizations working to end childhood hunger in America. If you come before 7:30 pm, James and I will be two of the first people you see because we're the champagne pourers! So even if you don't want to eat some of the best food in Boston and drink to your heart's content, you should come just to see us try to set up a champagne glass pyramid for fun. =)


  1. It looks scrumptious, thanks for giving me idea, now i know what to do with my bored cake.

  2. I'm so impressed with you, Joy! thanks for such a fun filled foodie day and for introducing me to your great blog! Jovan was really impressed with your picture taking quality as well! can't wait to try out some of your recipes!

  3. I'm pretty sure that after you mix the cake crumbs and frosting, you can then just take a spoon and eat the stuff, saving all that labor-intensive stuff you mentioned...even though your final result looks fabulous. :)