Cupcake Pops and Cupcake Bites
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 package chocolate bark
1 package white chocolate barkbowls for dippingwax
paper
aluminum foil
lollipop sticks
sprinkles
m&ms or something similar for top of cupcakesmall
plastic treat bags and ribbon to package the Cupcake Popscandy cups
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into a fine consistency into a large bowl.
TIP: If the texture is too coarse, you can run it through a food processor.
Add can of cream cheese frosting or blend together using the back of a large spoon.
Blend thoroughly.
Roll 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.
Cover 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.
Remove.
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown chocolate bark for the bottoms.
white chocolate for the tops.
Follow 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.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
dip bottoms into the melted chocolate - half way
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.
DON'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.
Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in thewhite chocolate. You may need to move it around a little to cover all the exposed areas.
TIP: Let the white chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
Remove from the 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.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
For 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.
For 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.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.
Makes about 50.You 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.
