Chocolate Cupcake Pops by Bakerella
Chocolate Cupcake Pops by Bakerella
- 48oz Bakerella Chocolate Fudge Candy Wafers
- 16oz Bakerella Marshmallow White Candy Wafers
- 9X13 " Cake
- 16oz Ready-made Frosting
- Flower-shaped Cookie Cutter
- Wax Paper, 2 Baking Sheets
- 2 Deep, Microwave-safe Plastic Bowls
- 48 Pop Sticks
- Bakerella Microwave-safe Pink Pastry Bag (Or, Squeeze Bottle)
- Styrofoam Block
|Step 1||Crumble cake into a large mixing bowl. Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large spoon, until thoroughly combined.|
|Step 2||Mold mixture into cupcake shapes using a flower-shaped cookie cutter and place them on wax paper–covered baking sheet. Cover with plastic wrap and chill for about 15 minutes in the freezer and then transfer to the refrigerator. You want the balls to be firm but not frozen.|
|Step 3||Melt the chocolate candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.) |
When you are ready to dip, remove a few cupcake shapes from the refrigerator at a time, keeping the rest chilled.
|Step 4||One at a time, take a cupcake-shaped cake ball and, holding it by the mounded top, dip the bottom into the melted chocolate candy coating—just to the point where the mounded shape starts. Remove it from the chocolate, turn it upside down, and swirl your hand in a circular motion. This will cause any excess chocolate coating to slide down slightly. When the coating reaches the bottom of the mounded cupcake top shape, you can stop. Have a dish towel handy to wipe off your fingertips, as it is highly likely that you’ll get some coating on them. Don’t use water to rinse your hands, as getting water in the coating can make it unusable.|
|Step 5||Place the half-coated cupcake shape on a wax paper–covered baking sheet, with the candy-coated side up. Immediately dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the flat, chocolate-coated bottom of the cupcake while the chocolate is still wet. Push it no more than halfway through. |
Continue with the rest of the cupcake-shaped cake balls and let dry completely.
|Step 6||Now you’ll decorate the tops, resulting in a finished cupcake pop. |
Holding its lollipop stick, dip the top of a cupcake in more of the melted chocolate candy coating. It should completely cover the rest of the exposed cupcake and meet the edge of the first chocolate coating.
Remove the cupcake pop from the coating, and turn it right-side up. If the chocolate is too hot, it will start to drip down the sides. If this happens, let the coating sit for a few minutes to thicken. Then when you dip the tops, the coating will stay in place. Use a toothpick to touch up any areas the melted chocolate didn’t cover.
|Step 7||Let the pops stand in a Styrofoam block to dry completely. Melt the white candy coating, and pour it into pastry bag. Pipe white swirls on the top of each cupcake pop for decoration and let dry.|
|Step 8||You can make these using pastel colors for a totally different feel.|
|Step 9||You can also dip the shaped cupcakes entirely in chocolate candy coating instead of using the two-step method; however, the cupcake tops will not be as defined.|
Chocolate Cupcake Cake Pops taken from the book “Cake Pops”, copyright 2010 by Angie Dudley, used by permission of Chronicle Books LLC. All rights reserved. No part of these recipes or images may be reproduced in any form without written permission from the publisher.