Cupcake Bites

Directions

1. 1
   For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
2. 2
   In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda.
3. 3
   In a medium bowl, combine the agave nectar, eggs, and vanilla extract.
4. 4
   Stir the wet ingredients into the almond flour mixture until thoroughly combined.
5. 5
   Scoop the batter into the prepared cake pan.
6. 6
   Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. 7
   Let the cake cool in the pan for 1 hour, then remove it from the pan and crumble the cake.
8. 8
   For the assembly: Mix raspberry fruit spread into crumbled cake, using the back of a large metal spoon to thoroughly combine.
9. 9
   Roll the mixture into 1 1/2 inch balls.
10. 10
    After rolling, place on a parchment lined plate and set aside.
11. 11
    Melt dark chocolate in a very small pot, over very low heat, just until melted.
12. 12
    Paint dark chocolate into all of the holes of your candy mold, coating thickly.
13. 13
    Place a rolled cake ball into each chocolate painted mold and coat the bottom half of the ball with the chocolate.
14. 14
    Place the filled candy mold in the freezer for 20 minutes to let set.
15. 15
    Remove candy mold from freezer.
16. 16
    Separate the half coated cupcake bites from the mold.
17. 17
    Melt white chocolate in a very small pan over very low heat just until melted.
18. 18
    Holding the bottom (chocolate coated side) of the cupcake bite, dip the tops in melted white chocolate, until it meets the edge of chocolate coating.
19. 19
    Decorate with sprinkles right away, before chocolate sets.
20. 20
    Transfer to a plate to set.
21. 21
    Serve!
22. 22
    Special Equipment: -medium sized candy cup mold (cavity openings 1 1/2 inches wide) -small paint brush