In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.

Add the heavy cream slowly down the side of the bowl.

Scrape the bowl.

Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.

See note if you are making both vanilla and chocolate mini desserts using the same batter.

Preheat oven to 350 F.

Line a baking sheet with parchment paper.

Mix the 4 oz of milk, vanilla extract and oil and set aside.

Mix 6 oz of milk with room temperature eggs and set aside.

Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.

Turn on Mixer and add butter until fully incorporated.

Slowly add the milk and oil mixture. Scrape down the bowl occasionally.

Pour onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.

Bake for 20 minutes or until a toothpick inserted into the cake comes out dry.

Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.

In a food processor, grind the candy covered chocolate to a medium grind. Place in a small bowl.

Start by placing a cake disk in the bottom of a cup. Top with whipped cream cheese frosting and then sprinkle ground candy covered chocolate generously on top.

Repeat these step 3 and top your mini dessert with birthday sprinkles.

Keep refrigerated until you are ready to serve.