Espresso and Hazelnut Cake Bites

I made these oh so delish cake bites for work and let me say 
everyone just loved them, made a few extra for home too.

If your a coffee lover ( like me ) your really going to like the espresso bites, plus the hazelnut ones are awesome too.

Enjoy!

* Click on image for larger picture *

The first ones I made are the espresso ones with chocolate CANDIQUIK.

Ingredients:

2 packages (16 oz.) Chocolate CANDIQUIK

1 box Chocolate Cake Mix (plus ingredients required for cake)

1/2 of a (16 oz.) container chocolate fudge frosting

8 Tablespoons coffee grounds (instant/fresh ground/espresso)

Garnish: Espresso beans

Directions:

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.

Crumble cake into a large bowl. 
Mix thoroughly with 1/2 – 3/4 container

of frosting (depending on how “doughy” you want your cake balls.

Tip: it may be easier to use fingers to mix together with frosting).

Chill mixture for approximately 2 hours in the refrigerator 

(you can speed this up by placing in the freezer).

On a wax lined baking sheet, roll mixture into 1 inch balls. 

use a coffee scoop or melon baller to get perfect sized balls!)

Melt Chocolate CANDIQUIK according to the 
directions on the package.

With a spoon, quickly dip each cake ball into the Chocolate

 CANDIQUIK and coat completely. Lift out of chocolate 

and set on wax lined baking sheet.

Top each cake ball with an espresso bean before coating is dry. 

Drizzle with chocolate Candiquik.

The second ones I made are the hazelnut ones

with vanilla CANDIQUIK made with coffee creamer

You make these just like the ones above but instead of using

chocolate cake mix use white, instead of chocolate Candiquik

use vanilla and then use 1/4 cup coffee creamer instead

of the frosting when you crumble your cake.