Dot Cake Cups
Ingredients
- 1 box 15.25 ounces yellow cake mix, plus ingredients called for on the box (eggs, oil, water)
- 1 cup mini candy-coated chocolate pieces
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- 2 tablespoons rainbow sprinkles
Instructions
- Preheat oven to 350F and grease a 9x13 pan.
- Prepare the cake batter per the box directions, beating until smooth with no streaks of dry mix, about 2 minutes.
- Fold in the candy pieces by hand so they stay whole and do not bleed color into the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake 24 to 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool the cake completely in the pan on a wire rack, about 45 minutes, before cutting (warm cake will mash when cubed).
- Cut the cooled cake into 1-inch cubes.
- Beat butter, powdered sugar, vanilla and milk into a smooth buttercream, thick enough to hold a peak when you lift the beater.
- Spoon a layer of cake cubes into the bottom of ten clear 9-ounce cups.
- Add a layer of frosting, then repeat cake and frosting once more in each cup.
- Top each cup with a swirl of frosting and a scatter of rainbow sprinkles.
- Chill 10 minutes if the kitchen is warm, just to firm the frosting before serving.
Good to Know
Bake and cube the cake a day ahead and store it airtight, then assemble the cups just before serving so the frosting stays neat.