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A cupcakes a cupcake no matter how small





These are the cutest things I have made and seen in a long time. Ethan is having his 3rd birthday party celebration at school today and I had to bring something. He told me he wanted cookies that are letter E's and the number 3's. Ok that was easy, but I needed something else just because. Sooo, I thought cupcakes but HOW messy to transport and for them to eat. Ethan licks off the icing and calls it a day. THESE little darlin's were perfect!!! They LOOK like a cupcake but they are a hard candy/chocolate shell on the outside with cake in the middle and they are oh so "popable" in Derek's words. I had so many left over I just took them and packed them in bags along with the cookies and will give them all to the kids to take home. Yes, after working all night I realized these are THREE year olds they don't care if I run to stop & shop and get some nasty cupcakes filled with Partially Hydrogenated oils hahaha, but the fact is Ethan has been telling me all last night and today MOMMY they are so beautiful, I am so proud of you, I love you.... and so it is so worth it!! I also made these for Karen's birthday and they were quite the topic of conversation because they are so little, cute and tasty!!! I LOOOOVE them.
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 m&ms for decoration
  1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
  2. 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.)
  3. 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.
  4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
  5. Melt chocolate bark and candy melts in microwave per directions on package.
  6. 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.
  7. 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. I usually reshape the ball of cake if needed before dipping
  8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
  9. Decorate.
Makes about 50.
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