Preheat the oven to 350-degrees F and prepare a cupcake tin with 4 liners. Gather all ingredients.

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 dye, vinegar, and vanilla using an electric mixer.

Slowly add the dry ingredients to the wet ingredients. Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean.

Let cool completely on a wire rack. When 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" chunks and melt in the microwave. Dip each ball into the coating quickly, using a fork to turn, then let them dry on wax paper.