1/4 Photos of Cupcake Pops (Or Bites)
These cute little treats may be customized for any occasion. All ages love them! This recipe is from Bakerella, she is amazing! http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html
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Units: US | Metric
- 1 boxed cake mix
- 2 cups cheese frosting (or about 1 can)
- chocolate bark
- candies, melts or white chocolate bark
- candy sprinkles, m&ms or something similar for top cupcake
- 1Bake a cake from a mix or from scratch and cool completely.
- 2Crumble cake into a fine consistency into a large bowl. TIP: If the texture is too coarse, you can run it through a food processor.
- 3Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
- 4Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
- 5Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours. TIP: You can speed this up by placing in the freezer for about 15 minutes.
- 6Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
- 7Once shaped, cover and return to freezer. (5-10 minutes). TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
- 8While cupcake shapes are chilling, begin to heat up your chocolate bark.
- 9Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
- 10Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
- 11When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
- 12Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites. TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.
- 13DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
- 14Dry completely. (15-20 minutes).
- 15Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
- 16Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far. You can use a toothpick to help cover any areas the melted chocolate didn't cover.
- 17For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
- 18For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
- 19When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
- 20For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.
- 21Makes about 50.
- 22You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.
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Nutritional Facts for Cupcake Pops (Or Bites)
Serving Size: 1 (9 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 38.6
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 17.0 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.0 g
- Sugars 5.8 g
- Protein 0.0 g
The following items or measurements are not included: