Preheat the oven to 350-degrees F and gather all ingredients. Place 4 cupcake liners in a cupcake tin on the outside edge.

In a small bowl, sift together the flour, baking soda, salt, and cocoa powder.

In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red food coloring, vinegar, and vanilla using an electric mixer.

Slowly add the dry ingredients to the wet ingredients and mix until combined.

Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

Once cool, crumble the cupcakes into crumbs.

In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well.

Scoop a heaping tablespoon of the mixture into your hands and roll into balls. Place the balls on a plate and refrigerate for at least 4 hours.

To make the coating, chop the almond bark into 1-inch chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted.

Dip each ball into the coating quickly using a fork to turn, then let them dry on a piece of wax paper.