We were so excited to make the Spring Chick pops for Easter holiday that I figured since I was at Michael’s, why not load up on some other ingredients to make some of the other adorable cake pops too.

The cake pops that caught my fancy right off the bat, were the super-cute Cupcake Pops. They are perfect for any occasion and since they look like mini cupcakes, they must be better for you than regular cupcakes, right? Let’s just go with that theory :).

Here is what we needed:

  • 18.25 – ounce box cake mix
  • 16-ounce container ready-made frosting
  • flower-shaped cookie cutter (1.25″ wide by .75″ deep)
  • 32 ounce chocolate candy coating
  • 16 ounce pink candy coating
  • lollipop sticks
  • toothpicks
  • M&Ms or similar shaped candy
  • sprinkles
  • Styrofoam
  • Pans and Bowls and Spoons and Smiles

And again, these Cake Pops recipes are coming from the Cake Pops Cookbook by Bakerella. Love it, and definitely worth the price it sells for on Amazon.

Since we already went through how to make the cake balls from my previous post, you can click back there for reference. Once you reach the step of making the cake balls, come back here to proceed. 🙂

Once the cake balls are formed, they will need to be covered with plastic wrap and stored in the fridge for several hours or in the freezer for no more than fifteen minutes. (My cake balls were slightly bigger than 1.5″ so this recipe only yielded 28 cake balls, the recipe in the book says it should make 48 but honestly I don’t think even if my balls were smaller that it would make that much)

Now it is time for the fun part! Shaping them into cute little cupcakes.

I bought this adorable flower shaped cookie cutter at Michael’s. It actually came in a four-pack with other cute shapes including a butterfly and a daisy (which means just more cake pop shapes in the future :).

Take all of your cake balls out of the freezer or fridge. Take one of the chilled cake balls and roll it into a cylinder shape so it fits nicely into the cutter.

Push one of the ends to make sure the mixture is filling the entire cutter and to make one end have a flat surface. Shape the top of your cupcake into a muffin top. When you are happy with the shape you can gently push the bottom of the cake ball out of the cutter and lay flat side down back on the baking sheet.

Once your cake balls are all shaped into cupcakes, return them to the freezer for 5-10 minutes to keep them firm.

While we were waiting for the cupcake balls to get firm,we got out the decorations we needed.

After this picture was taken, I decided to switch the candy coating into smaller bowls to make it easier for dipping. It is recommended that once the candy coating is melted for it to be 2-3″ deep.

So for now, it is time to melt the chocolate candy coating. Put it in the microwave on the defrost setting and stir it every 30 seconds until completely melted.

Now it’s time to dip! Take a few cupcake balls out at a time (move remaining pan of cake balls to the fridge so you don’t over freeze).

Holding the muffin top, dip the bottom side into the chocolate coating just to the point where the muffin top starts.

Once dipped, turn it upside down and swirl your hand in a circular motion to let the chocolate slide down. When the coating hits the bottom of the muffin top, you can stop.

Note: You are almost certain to get chocolate on the tips of your fingers during this process, so have a dish towel ready to wipe them off. Do not use water because it can make the chocolate unusable.

Place the half-dipped cupcake ball on the muffin top side back on wax paper cookie sheet, or another plate.

Immediately dip a lollipop stick 1/2 inch into the chocolate candy coating and insert stick more than half way through the ball from the flat chocolate bottom while the coating is still wet. Brody kept on rubbing his belly at this stage and kept calling them his ‘yummy chocolate cakes. ‘

Let the chocolate candy coating dry completely. Then start to melt the pink candy coating and get the rest of your decorations ready since you will need to decorate with sprinkles while the pink candy coating is still wet.

The decorations are ready! Can you find the hidden Mickey? :).

Holding the lollipop stick, dip the muffin top into the pink candy coating. Tip it upright (if starts to drip a lot, it means the coating may be too warm so flip it back and let it cool off a bit). Use a toothpick dipped in candy coating to help get any spots not filled in.

Place the M&M (M side down) onto the center while coating is still wet and sprinkle away!

Brody’s favorite part of this gig. One hand for the cupcake, one hand for sprinkle-eating 🙂

Put finished cupcake pops in Styrofoam to dry. As you can see, this is one of the things I forgot to buy at Michael’s, so I am reusing a Styrofoam block for one of my Christmas decorations. Hey, it works :).

TA-DA! Cute Cupcake Pops.

These are the cute lollipop gift boxes I found at Michael’s. Great to let the kids decorate with stickers or could be fancy too by wrapping a big ribbon around it for holiday/celebration gift-giving.

And just in case you were wondering ….these cupcake pops are Brody approved!!!