Preheat oven to 350 degrees.

Place 4 cupcake liners on the outside edge of a cupcake tin.

Sift together flour, baking soda, salt and cocoa powder, set aside.

In a mixer bowl, beat together the oil, sugar, buttermilk, egg white, red food coloring, vinegar, and vanilla.

Slowly add in the dry ingredients to the wet ingredients, mix to combine. Divide the batter between the four liners and bake at for 20-22 minutes until a cake tester/toothpick comes out clean. Let cool completely on a wire rack.

After cooling, crumble the cupcakes into a bowl, set aside. In another bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and combine well. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least four hours.

Prepare the coating by chopping the almond bark into 1" chunks and placing in a microwave safe bowl. Heat on medium power for 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn. Let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.

***Recipe is easily doubled and baked in a 6" round cake pan. ***