Cupcake Pops 101

This style of cake pops does not use the same methods as before, I will be baking a cake, letting it cool, crumbling it and mixing in frosting and forming balls, the texture is like cake dough. I want to start by saying 'THANK YOU BAKERELLA'. You have given me so many ideas and I am grateful for your help & instructions.

Thing you'll want to make your Cupcake Pops:

Any flavor box of cake mix +eggs and oil

Any flavor can of frosting

Standing Mixer (or hand mixer)

Oven & a timer

Flower shaped cookie cutter (1.25″ wide X .75″ tall)

Spatula

Set of gloves

Lollipop sticks
Two different colors coating chocolate (candy melts)

Chocolate Pro, double broiler or microwave safe bowl

Cookie sheet lines with parchment paper

#40 Ice cream scoop

Sprinkles or jimmys, m&ms or something similar for top of cupcake

Styrofoam boards

Things you'll need to display your Cupcake Pops:

Lollipop sized baggies w/ ties

How to make Cupcake Pops:

Bake your cake and cool completely.
Crumble cake into a fine consistency into a large bowl.
Add the can of frosting and blend together using the spatula. Blend thoroughly.

Now put on your gloves. I used a #40 ice cream scoop to scoop the dough to just the right size, you need to overfill the scoop just slightly. Once they balls are all scooped, roll mixture into balls and lay on parchment paper covered cookie sheet. I was able to get 34 cake balls from 1 box of mix. Cover with plastic wrap or use a jellyroll pan with a lid and chill in refrigerator for several hours or in the freezer for 15 mins.

Remove. 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. Once they are all shaped, cover and return to freezer. (5-10 minutes)

While cupcake shapes are chilling, begin to heat up your chocolate coating. I am using brown chocolate coating for the bottoms. You can choose your own colors. I used blue chocolate coating for the tops.
Follow the instructions on the package for melting. I prefer to use my new Chocolate Pro. In this case, since I need two colors, I will be microwaving one of the chocolates, microwave in 30 second intervals.
When you are ready to dip, remove from freezer and set up another parchment covered cookie sheet. Take 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. 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.

Dry completely (15-20 minutes). Once 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. Remove 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. Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam board that you have already poked holes into. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon or twist tie.