Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings

   

Duncan Hines® Duncan Hines®

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Specialty Desserts Another Specialty Desserts Recipe »

Specialty Desserts

Espresso Cake Bites

Espresso, chocolate, cake, more chocolate, bite size. Need I say more?! Chocolate and coffee lovers alike. Even if you don’t like coffee, I think you would like these. The espresso is a subtle addition once combined with frosting and then coated in chocolate.

  • Hands-On Time:
  • Total Time:
  • Servings: 48 balls
  • Rating:

Ingredients

  • 1 box Duncan Hines Chocolate Cake Mix (plus ingredients required for cake)
  • 1/2 of a (16 oz.) container Duncan Hines chocolate fudge frosting
  • 8 Tablespoons coffee grounds (instant or fresh ground)
  • 2 packages (16 oz.) Chocolate CANDIQUIK Coating
  • Garnish: Espresso beans

Baking Instructions

  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, allow to cool.
  2. Crumble cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together).
  3. Chill mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
  4. On a wax lined baking sheet, roll mixture into 1 inch balls.
  5. Melt Chocolate CANDIQUIK® Candy Coating in Melt and Make Microwaveable Tray™ according to the directions on the package.
  6. With a spoon, dip each cake ball into the Chocolate CANDIQUIK and coat completely. Return to wax lined baking sheet.
  7. Optional: Top each cake ball with an espresso bean before coating is dry. Once dry, drizzle with chocolate Candiquik.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Separating Eggs

Separating Eggs

It's easier to separate eggs when they're cold. Your egg whites will beat to a greater volume at room temperature.


cutting tools

cutting tools

Sometimes when I make a large batch of brownies, I line the pan with either parchment paper or foil. After they have cooled, I lift them out of the pan and cut them with a pizza cutter. You can pre=cut them on the edges and roll right thru. Otherwise, if leaving in the pan, use a plastic knife. They seem to glide right thru also..just don't cut while everything is still hot--melted plastic never smells good!





Keep Exploring

Back to Top