Cake Balls

Oh, sweet bite of heaven.

In the middle of winter, or heat of the summer. You are perfect any time, any day.

Whether chocolate, red velvet, vanilla, or any other flavor.

You still tickle my tastbuds into a happy stupor.

The endorphins you bring can't be beaten.

Every little bit of you is pure splendor.

You make all the problems disappear.

You are unbeatable, and I really don't want to share you.

Oh, cake balls, I do love you.

Chocolate Coconut Cake Balls

Makes around 30 little balls.

Cake Ingredients

• 2 oz bittersweet chocolate, chopped
• 1/3 cup light cream (I used half and half)
•  cup self raising flour/
• 1/4 cup shredded coconut
• 1 tbsp cocoa powder
• pinch of salt
• 2.5 tbsp butter, softened
• 1/2 cup sugar
• 1 egg

Buttercream Ingredients

• 1/4 cup butter
• 1/2 tsp vanilla
• 3/4 cup powdered sugar
• 1/8 tsp coconut extract

• Vanilla flavored almond bark (I used about six blocks)

Preheat oven to 325. Lightly grease a 6 cup muffin tin.

*I find it easier to use cupcakes than cake, because you don't get the tough outer edge.*

Melt the chocolate with the cream in a double boiler over barely simmering water. Stir constantly, remove from heat when smooth. Set aside and let cool slightly.

Combine flour, coconut, cocoa, and salt in a small bowl.

Beat the butter and sugar in a medium bowl with an electric mixer on high speed.

Add the egg, and beat until just combined.

With the mixer on low speed, gradually beat in the dry ingredients and melted chocolate.

Spoon batter into the prepared cups, filling each one until 3/4 full.

Eat remaining batter.

Bake for 20-25 minutes.

Let cool completely.

While cupcakes cool, begin the icing.

Beat the butter, coconut extract, and vanilla in a small bowl until creamy.

Stir in the powdered sugar gradually until well blended.

Once cupcakes are absolutely cooled, crumble them into a medium bowl.

Add icing to the bowl.

Now, get dirty, and blend them together with your hands. 

Form into a moist ball and refrigerate for about 30 minutes.

*This helps make them form balls better in my opinion.*

Using a one inch scoop, make balls of the cake mixture and place them on a cookie sheet.

Put the cookie sheet into a freezer for at least an hour.

Remove the balls from the freezer, and melt the almond bark until just smooth. No longer.

*33 seconds, stir, 17 seconds, stir a lot. This is the only way it will ever work for me.*

Dip each ball into the almond bark, coating lightly.

Drizzle if desired.

Enjoy =)