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

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 cooled, crumble the cupcakes into crumbs.

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

Scoop a heaping tablespoon of the mixture into your hands and roll it 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 place in a bowl. Heat in the microwave on medium power in 30-second intervals, stirring in between until melted.

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