These cupcake bites are a simple, charming alternative to cupcake pops — perfect if you want the same cute result without working with sticks or a cookie cutter. They’re inspired by red velvet cake balls and are formed in a candy mold to create miniature cupcakes you can package in small boxes or ribbon-tied bags.
If you’re new to making cake balls or cupcake bites, start with a boxed cake mix and ready-made frosting. The proportions below are reliable and will help you learn the texture and consistency needed before trying your favorite homemade cake and frosting recipes.
Easy Cupcake Bites
1 box cake mix (baked as directed for a 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 the cupcake top)
Candy cup mold
Sprinkles and M&Ms for decoration
- Bake the cake according to the box instructions and allow it to cool completely. Crumble the cake into a large bowl until the texture is fine and fluffy.
- Add the can of cream cheese frosting and combine thoroughly. You can use the back of a large spoon or your hands; using fingers works well but will be messy.
- Roll the mixture into small balls about the size of a quarter, making sure each ball is slightly smaller than the mold cavity. Place the rolled balls on a cookie sheet lined with wax paper.
- Chill the rolled balls in the freezer for a few minutes until they are slightly firm but not frozen solid.
- Melt the chocolate bark and the colored candy melts according to package directions.
- Using a spoon or squeeze bottle, add a small amount of melted chocolate into each cavity of the candy mold to form the cupcake base. Place a cake ball into each filled cavity and gently press down so the chocolate flows up around the sides and seals the ball in place. You may need to test a couple to find the right amount of chocolate; stop filling once the chocolate reaches the top edge of the mold.
- Put the filled mold in the freezer for a few minutes to set the chocolate. When the chocolate is firm, remove the mold and carefully lift the cake-top portion free from the cavity.
- Hold each cupcake by the bottom and dip the top into a different color of melted candy. Allow any excess to drip off.
- Decorate with sprinkles, small candies, or other toppings as desired.
- Serve and enjoy — these are lovely for gifting and are sure to impress friends and family.
Makes about 50 cupcake bites. Store in an airtight container at room temperature or in the fridge; they will keep for several days.