I was doing some searching and ran across a nifty litte dessert idea that I thought I would pass along. It was a recipe and photos posted on a blog called Made by Melissa. It could easily be used for other occassions/holidays just by changing the fillings and decorations.
Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 cake) (I used red velvet to keep with the theme)
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 (She used a peanut butter 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. 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. I found it was easier to stick a toothpick in the bottom and dip them that way. Decorate.
Makes about 50. Store in an airtight container and they will last for several days.
Thanks to Made by Melissa for passing this recipe on.