Espresso Cake Bites

Chocolate Espresso Cake Bites | @candiquik

Warning, do not feed these to: small children, your dog, or yourself… if you are wishing to sleep soon.


Chocolate Espresso Cake Bites | @candiquik

ohhh – mee – ohhh – myy

I almost didn’t share these. They are rich, chocolatey, and not very “summery”. But who cares? Espresso, chocolate, cake, more chocolate, bite size. Need I say more?! Even if you don’t like coffee, I think you would like these. Really. The espresso is a subtle addition once combined with frosting and then coated in CandiQuik.

In fact, if you want a strong espresso flav, don’t be afraid to bump up the measurements!

Chocolate Espresso Cake Bites | @candiquik

recipe slightly adapted from Drinking Chefs

Espresso Cake Bites
Prep time
Cook time
Total time
Chocolate espresso cake bites!
Serves: 40
  • 1 box chocolate cake mix (plus ingredients required for cake)
  • ½ cup chocolate fudge frosting
  • 8 Tablespoons coffee grounds (instant/fresh ground/espresso)
  • 2 packages (16 oz.) Chocolate CANDIQUIK
  • Garnish: Espresso beans
  1. Prepare cake mix as directed on box. Add 8 tablespoons of ground coffee beans (or instant coffee) to cake mixture before baking. Once finished baking, let cool.
  2. Crumble cake into a large bowl. Mix thoroughly with ½ cup frosting. Tip: it may be easier to use fingers to mix together with frosting.
  3. Chill mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
  4. Roll mixture into 1 inch balls. (tip: use a coffee scoop or melon baller to get perfect sized balls!)
  5. Melt Chocolate CANDIQUIK according to the directions on the package.
  6. With a spoon, quickly dip each cake ball into the Chocolate CANDIQUIK and coat completely. Lift out of chocolate and set on wax paper.
  7. Top each cake ball with an espresso bean before coating is dry. Drizzle with chocolate Candiquik.

 One of my favorite version of cake balls yet!

 Espresso Cake Bites


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