Cupcake Bites

My friend Yvonne would make these and bring them to work and I just fell in love! Not only are they yummy to eat, but they are just the CUTEST things ever!!! They are so versatile and can be changed to meet any need for a party or holiday. This is her tutorial that I have found most beneficial. On her website HERE she also posted a video to make it more clear, if you are doing it for the first time I would recommend watching it because it really is helpful!

1 box cake mix (cook as directed on box for 9 X 13 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 m&ms 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. Sorry, I didn’t think to measure how much. 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. 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.