Cup.Cake.Bites.

It’s totally okay to eat cake for breakfast, right?

As long as you go on the stair climber afterwards?

That’s how I justify things…it works.

Vanilla coated cupcake thingys

Chocolate Coated Ones

A little of both!?

What’s your fav?

Cup.Cake. Bites

Yield: approximately 36 cupcakes

You will need:

1 packages (16oz) Vanilla CANDIQUIK® Coating

1 package Chocolate CANDIQUIK® Coating

1 box cake mix (your choice of flavor, plus ingredients for cake mix)

1/2 cup cake frosting

40 Mini Peanut Butter Cup candies (I used dark chocolate Reese’s™)

Assorted sprinkles

Directions:

1. Prepare and bake cake mix as directed on box.
2. Crumble cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together).

3. Chill for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
4. Roll cake mixture into medium sized balls (so they fit perfectly on top of the p.b. cup) and place on a wax coated cookie sheet.
5. Melt Vanilla and Chocolate CANDIQUIK according to package directions.

6. Dab a small amount of CANDIQUIK on top of the peanut butter cup and press a cake ball on top, let set.

7. Dip the top of the cake ball into the CANDIQUIK by holding the end of the p.b. cup. Slowly pull out and allow most of the excess CANDIQUIK to drip off; it’s ok if a little melts down over the cup (gives it the melted look when dry); sprinkle.

TIP: If cake balls start to stick or get gooey when dipping, return the remaining cake balls to the freezer or refrigerator until firm.

 This is the fun part, you get to destroy that cake that you usually carefully handle.

post icing mix!

Now just attach these cake balls to a Reese’s with a dab of CANDIQUIK

I would show you that photo but someone (haaa hmm),  never took it

So instead – look at these

& happy baking.

Cup.Cake.Bites.
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 40
Ingredients
  • 1 packages (16oz) Vanilla CANDIQUIK® Coating
  • 1 package Chocolate CANDIQUIK® Coating
  • 1 box cake mix (your choice of flavor, plus ingredients for cake mix)
  • ½ cup cake frosting
  • 40 Mini Peanut Butter Cup candies (I used dark chocolate Reese's™)
  • Assorted sprinkles
Instructions
  1. Prepare and bake cake mix as directed on box.
  2. Crumble cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together).
  3. Chill for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
  4. Roll cake mixture into medium sized balls (so they fit perfectly on top of the p.b. cup) and place on a wax coated cookie sheet.
  5. Melt Vanilla and Chocolate CANDIQUIK according to package directions.
  6. Dab a small amount of CANDIQUIK on top of the peanut butter cup and press a cake ball on top, let set.
  7. Dip the top of the cake ball into the CANDIQUIK by holding the end of the p.b. cup. Slowly pull out and allow most of the excess CANDIQUIK to drip off; it's ok if a little melts down over the cup (gives it the melted look when dry); sprinkle.
Notes/Tips
TIP: If cake balls start to stick or get gooey when dipping, return the remaining cake balls to the freezer or refrigerator until firm.

 

 

Tell Me Something Sweet

  1. Carol @ Just a Little Something says

    Very good idea using the Reese’s PB cups on the bottom! I would prefer biting into chocolate and PB instead of all chocolate!

  2. Karalee says

    I just stumbled upon your site while searching for cake ball recipes and WOW!!! I am sooooo excited! These are adorable! I can’t wait to try them for myself. Running out to get my supplies right now! :) Thanks for sharing these!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>