Christmas Cake Bite Cups

Hate the messy process of dipping cake balls? Make cake CUPS instead! These adorable bite-sized treats are pressed into a mini cupcake liner, making them easier to make and oh-so-cute!!

Cake ball in a mini muffin tin that does not require dipping. Decorated as Little Debbie Christmas tree cake

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Why I Love These Cake Bite Cups

No dipping! Dipping things in chocolate can get messy and time-consuming, but with these, you simply pipe it into the muffin liners!
Bite-sized: These are the perfect size for adding to holiday cookie platters.
Little Debbie inspired: These cake bite cups give off a nostalgic and flavor that we all know and love from the iconic Little Debbie tree cakes!

Want to make actual Little Debbie Tree Cakes? Use my zebra cake recipe and cut into trees with a cookie cutter!

Yellow cake bite in a mini muffin tin that does not require dipping. Decorated as Little Debbie Christmas tree cake

Ingredient Notes & Supplies

Cake Mix: I used Betty Crocker yellow cake mix but you can use any brand you'd like.
Frosting: In the spirit of ease, I just make cake bites with canned frosting (I like Pillsbury buttercream). But you can totally make these with homemade sugar cookie frosting.
Almond Bark or Melting Wafers: I heavily prefer melting wafers over almond bark, as it melts thinner and is easier to control. Aldi has new melting wafers that tastes great and melt down just as well as Ghiradelli. If you're using almond bark, I suggest adding 1 tablespoon of Crisco vegetable shortening or vegetable oil (not butter) per cup of almond bark to help thin it out. In terms of brands, I typically use Kroger brand almond bark and it works well.
Sprinkles: I got these green sugar sprinkles from Amazon.
Mini Muffin Liners: I use these Wilton mini liners which are great since the candy doesn't stick to them.

Before you begin, watch me make these!

@designeatrepeat
Cake bites are out, cake *CUPS* are in 💃🎄 This is Day 2 of our Little Debbie holiday series and I can't get over how cute these are!! 🥹 ✨ WHAT YOU NEED: ✔️ 1 Box of cake mix + listed ingredients ✔️ ½ can of canilla frosting ✔️ 2 packages almond bark (you probably won't use all of it but good to have extra!). ✔️ Red food coloring ✔️ Green sanding sugar sprinkles TO MAKE: Mix the cooled cake with the frosting until it's combined and smooth. Add about 1 teaspoon of melted almond bark to each mini cupcake liner, let harden (can speed up in the fridge), then add a 1-tablespoon sized ball of cake dough into each cup. Press down to flatten the dough, then top with more almond bark. Use a piping bag to pipe the red stripes, then immediately add the sprinkles. Let harden and enjoy! #cakepops #littledebbie #holidaybaking #christmastok #christmascountdown #christmascandy #cakebites #christmastreecakes
♬ Elf - Main Title - Geek Music

How to Make Cake Bite Cups

Step 1: Bake Cake

Bake the cake according to package instructions. Allow to cool, then crumble. Mix with vanilla frosting (¾ cup, i.e. half a can) until it's combined and smooth. If you have a stand mixer, mixing with the paddle attachment works well.

Step 2: Melt White Chocolate

Melt 1-package (i.e. 16-ounces) of almond bark or melting wafers according to package instructions.

Line mini muffin tins with 48 liners. If you don't have tins, simply place the liners in a rimmed pan.

Spoon or pipe about 1 teaspoon of melted almond bark into each liner, then gently tap the pan on the counter to allow the chocolate to spread out and flatten. Allow to harden (can speed up in the fridge).

Step 3: Add Cake Mixture

Roll cake dough into 1-tablespoon sized balls and press flat into each liner. Leave a small space at the top to allow room for the top chocolate layer (or else it will run over the edge of the liner).
Melt remaining package of almond bark and pipe on top.

Tip: I highly suggest only piping about 6 at a time before stopping to tap down the pan; this will ensure that the almond bark doesn't harden before you can smooth it out. This is especially crucial if you've chilled the cake pops, as the chocolate will harden quicker.

Step 4: Decorate

Color the remaining melted almond bark red with gel food coloring.

Use a piping bag to add the red stripes, then immediately add the sprinkles. Again, be sure to add sprinkles every 6 or else the stripes will harden too quickly!

Tip: Using gel food coloring will allow you to get a richer red color without having to use a lot. I use Wilton Red and typically add a drop of Wilton Crimson. Just be sure to only add a drop or two, as too much food coloring can cause the chocolate to seize. Gel or oil-based food coloring will also prevent your chocolate from seizing (which can happen with water based colorings).

plate of cake bite cups decorated as Little Debbie Christmas tree cake

Tips & Variations

Use melting wafers: I heavily prefer melting wafers over almond bark, as it melts thinner and is easier to control. Aldi has new melting wafers that tastes great and melt down just as well as Ghiradelli (but at a cheaper price).
Don't forget to stir! If you're using the microwave, be sure to melt according to package instructions and stir in between each increment to prevent hot spots from burning the chocolate. Even if your chocolate isn't melted yet, stirring is crucial.
Make them chocolate! You can make these look like the Little Debbie chocolate tree cakes by using chocolate cake, chocolate frosting, and chocolate coating!
Use sugar cookies! You can totally do this method with my sugar cookie truffles (you'll just need to keep them refrigerated since they contain cream cheese).

Storage & Freezing

Storage: If you're using canned frosting, you don't need to refrigerate these. Store in an airtight container for up to 1 week.
Freezing: You can make these ahead and freeze! Freeze in an airtight container for up to 1 month for optimal freshness.

Frequently Asked Questions:

Help...why is my almond bark so thick?

Almond bark can be finicky, especially with certain brands. I heavily prefer melting wafers over almond bark, as it melts thinner and is easier to control. Aldi has new melting wafers that tastes great and melt down just as well as Ghiradelli.

If you're using almond bark, I suggest adding 1 tablespoon of Crisco vegetable shortening or vegetable oil (not butter) per cup of almond bark to help thin it out. In terms of brands, I typically use Kroger brand almond bark and it works well.

You also want to make sure you melt according to package instructions and stir in between each increment to prevent hot spots from burning the chocolate.

How did you get a red color vs. pink?

Using gel food coloring will allow you to get a richer red color without having to use a lot. I use Wilton Red and typically add a drop of Wilton Crimson. Just be sure to only add a drop or two, as too much food coloring can cause the chocolate to seize.

Gel or oil-based food coloring will also prevent your chocolate from seizing (which can happen with water based colorings).

Where did you get the green sprinkles?

I got the green sugar crystals on Amazon!

Does the candy stick to the liners?

I use these Wilton mini liners which are great because the candy doesn't stick to them.

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Christmas Cake Pop Cups

Hate the messy process of dipping cake balls? Make cake CUPS instead! These adorable bite-sized treats are pressed into a mini cupcake liner, making them easier to make and oh-so-cute!!

Get Recipe Ingredients

4.96 from 22 votes

Print Rate

Total Time: 1 29

Servings: 48 mini cake cups

By: Melissa Rose

Ingredients

15 ounce box yellow cake mix baked according to package directions in a 9×13" pan
¾ cup vanilla frosting this is roughly half a can
32 ounces white almond bark or melting wafers Melting wafers typically melt smoother. If using almond bark, I recommend adding 1 tablespoon vegetable oil or shortening to help thin
Red gel food coloring Note: Water based food coloring will cause the almond bark to seize
Green sanding sugar sprinkles
Mini cupcake liners