Cupcake Pops and Cupcake Bites
(Video Instructions from the Martha Stewart Show)
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 flower shaped cookie cutter (1.25″ wide X .75″ tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block
-
- 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 homemade frosting and 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. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) 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 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.
- While cupcake shapes are chilling, begin to heat up your chocolate bark.
- Brown chocolate bark for the bottoms. Pink or 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.
- 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. 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 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.
- 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.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.
- Bake a cake from a mix or from scratch and cool completely.
-
- 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.
RESOURCES:
Chocolate Bark
Kroger Grocery Store Brand works great for me
Chocolate and Colored Candy Coatings
Make ‘n Mold
Mercken’s Candy Coatings
Wilton Candy Melts
Paper Lollipop Sticks
Make ‘n Mold – 6 inch
Make ‘n Mold – 4.5 inch
Lollipop Sticks In Various Lengths
Mini Cookie Cutter
Crinkle Cutter – Wilton
Flower Cutter – Wilton
Sprinkles
Mr. Sprinkles I find these at Kroger, near the ice cream condiments
M&M’s
First Choice – this size (1.25″ wide), mine was made by Williams-Sonoma. Not available online anymore, but you might get lucky and find one in their stores. I’d call first. I’m sure another brand makes one this size, too.
Second Choice – Crinkle Cutter – Wilton (1.25″ wide) Works really good.
Third Choice – Flower Cutter – Wilton (1.5″ wide) You can use this one, but you will probably want to roll your balls a little larger and use the thicker lollipop/cookie sticks for support.
Here they are side-by-side for comparison
Instructions illustrated with a Red Velvet Cake. This photo is with a chocolate cake.
I haven’t yet. But some have and just added a few drops of veg oil to make the chocolate thinner.
Hi Angie
Can I check if I could use baking chocolates? As chocolate melts and barks are hard to come by where I come from.
Thanks for great idea!
Emma Lee – You can definitely use a different frosting. I just like that combo.
For the chocolate, the coating really is easier to work with and it doesn’t melt when you hold them like the chips do. If you decide to try the chips though, have some vegetable oil on hand. You will probably need a few drops to help thin it out.
hey ! great idea :)
i’d love to make these, but I’m vegan.
I have a great cake recipe I could use, but I was wondering what you’d suggest to replace the cream cheese frosting with.
I have a buttercream frosting recipe I could use instead, would that work, or is the cream cheese the key ?
Also, would plain old chocolate chips work in place of chocolate bark? Or do you have another suggestion?
Thanks so much ! you’re fantastic.
Thanks Alena
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Alena
http://www.smallbusinessavenues.com
Anonymous – Sorry you didn’t like them… you might be the first. I’m thinking you might have done something wrong.
Here’s a bunch of people that had success. You might get some more tips:
http://bakerella.blogspot.com/2008/05/theyre-poppin-up-all-over.html
And here:
http://bakerella.blogspot.com/2008/12/theyre-poppin-up-all-overpart-2.html
What a disappointment. These were a total waste of time and money, and I can’t believe I spent so long on making them.
My friend and I made these for a bake sale, and I thought I’d make a separate batch for another friend’s birthday while we were at it. I read all the positive reviews, so I thought they’d turn out okay. Now that I think about it, only a few people actually MADE the pops and commented while the rest were going on about how cute they looked without having tried the recipe.
First, the process was way too time-consuming. There are a lot of mistakes that are possible; if these at least tasted okay, I would think it’s fine to learn as you make the pops again and learn from the past. But then there’s the awful texture and taste. Sure, these look pretty enough. But when you actually eat them, it’s like biting into something raw. Everyone thought they were made out of uncooked dough. That combined with the low quality chocolate… it gave us a stomachache. Perhaps with better, gourmet chocolate, the pops would be better. However it’s totally not worth it.
My mom even suggested they were the worst things she’s ever eaten… and then offered to buy a birthday cake for my friend tomorrow morning so I wouldn’t have to give her these. Thank god we made chocolate chip cookies for the bakesale too, so we have something to contribute. I’m so angry about all that money I spent and my own energy that went into those awful cake pops.
I’m never trusting recipes from the internet again! From now on, I’m sticking with cookbooks.
Mrs. F – Glad it was worth it. They get easier and a little faster when you do them again.
I made these and they were quite time consuming, but sooooo worth it.
They were delicious, and people were swooning over them.
I got enough compliments to make me feel like the four hours that I spent making them was not four hours of my time that was wasted.
I posted pictures of mine today on my blog. Instead of using sticks, I just placed each one in a teeny tiny martini glass (plastic) that I found at Target in the dollar section, 3 for $1.
Thanks for the tip Alison
You are genius!!! I just made the red velvet pops for a christmas party with white chocolate and crushed candy canes on top. Just and idea…. I used a potato masher to mix the frosting and cake together. It was totally mess free and fast!!!!
littlestace – that’s awesome. It’s def easier if you have help.
Kim Herring – me too. I’m glad you liked this one.
Wonderful recipe! This was the perfect tutorial. Your tips were spot on. I love funky little twists on simple recipes and this hits the mark. I just made a batch with red and green sprinkles for the holidays. Thank you so much for sharing your style with us!
Easy & great recipe and great cupcake bites…my husband I made them yesterday and it was a lot of fun to do as a team! Thanks!
MissLiz – I have that mold too. These look really good. Thanks for sharing!
This is my second attempt at the cupcake pops, I wasn’t satisfied with the first. I ended up making these for my best friends baby shower as she is having a girl and is obsessed with cupcakes almost as much as I am. Most of them were eaten by my husband and neighbors before I had a chance to box them up. :)
Instead of dipping the top I swirled it like you would with real frosting to give it a normal cupcake look. On the inside I went with extra butter yellow cake with cream cheese frosting and the combo of that with the chocolate, they taste like cookie dough!
Here are results of my second batch:
http://i33.tinypic.com/r8712c.jpg
http://i34.tinypic.com/33eto5z.jpg
I boxed them some really cute semi transparent zebra print chinese takeout boxes I found at the craft store.
http://i38.tinypic.com/2mgv603.jpg
peggy p email me your process. Did you make cupcake shapes or round ones. The cupcakes really can’t fall off. But if you did the cake pops (round) there’s a chance.
Here’s some tips for the round ones:
Try using less frosting. You can add more if you need it.
The balls should hold their shape when rolled. If they don’t you probably used too much frosting.
If you are doing the balls, dip an end of your stick in the melted chocolate and stick in the shaped balls (up to halfway… too far and it will go all the way through)
Stick in straight, not at an angle.
Then put the tray of pops in the freezer for just a few minutes. (ten maybe)until firm not frozen
Remove one or two at a time to work with in your chocolate so the rest don’t lose their firmness.
Your chocolate should not be too hot. When you dip them, make sure the chocolate surrounds the pop at the base of the stick to help secure it.
Hope that helps
Bakerella, I love your blog. Ever since I saw you on Martha I’ve been checking it out regularly. I finally got together all the stuff I needed to make the cupcake pops with my kids. Unfortunately, I think I added too much frosting to my cake crumbs because the pops were too soft and kept falling off the sticks when we tried to dip them (no matter how long we kept them in the freezer to harden). Also, do you have any other ideas about what I can add to the cake crumbs besides for frosting? One of my kids are allergic to dairy and I’m looking for a non dairy alternative.
Fatty – love the colors. Glad they were a hit!
Thanks for the recipe. I made this little gems for my sister's bridal shower, using her wedding colors. They were a smash hit. I got kind of tired halfway through and used heart cutters. I had half hearts and half cupcakes.
http://fattymcfatterson.files.wordpress.com/2008/10/cupcake3.jpg?w=300&h=199
Thanks again!
– Fatty McFatterson
http://fattymcfatterson.wordpress.com/
Great job Amy. Looks like they came out perfect.
I made these the other day and they turned out great! Everyone loved them. They are so cute! Thanks for the great idea! Check them out on my blog if you’d like.
good post
norka – try chefmaster
http://www.ckproducts.com/search.asp?lastid=158
ooh thanks! and if you dont mind me asking would you know any specific brands i can look for for of non liquid food coloring? and they would usually come in a gel or paste right? i mean if not in liquid.
You can add food coloring, but it has to be a special kind to color candy. It can’t contain any water.
I found chocolate bark at a store nearby and don’t really want to have to pay extra for shipping especially if im trying to get it way before halloween. Do you think i could add food coloring to the white chocolate bark? After it melts maybe?
Julie – try adding less next time. And give them another try tomorow. They taste better to me the second day.
Happy House Quilts – you’re welcome and good luck!
Amy – Thanks Amy! As long as you give credit and links, I’m happy.
Bakerella,
I love this idea. I’m thinking about this for my wedding, and wanted to let you know that I’m posting about your idea (giving you full credit too) so other brides can see this too. It’s currently on my personal blog: http://amyandjoeysbigday.wordpress.com/ but I’m also a Weddingbee blogger and it will be on their site as well (soon). I hope this is ok with you to share your idea out there..I just want the bride bloggers out there to see this for favors ideas!! :)
i”m not a baker…but I might have to try this!!! my next birthdays are nov and March…I have a mastectomy at the end of the month…so by march i might be able to pull this off….thanks for sharing!!!
These were actually pretty bad tasting. I think they need less frosting or something. It just tasted like dough.
Great job on these. I don’t really like the fluff, but if you try it, let me know if you like it.
I am obsessed with your blog! I LOVE the cupcake pops… here are a few links to my first ones I ever made. :)
http://i111.photobucket.com/albums/n153/BrooBear/Misc/cupcake_pops1.jpg
http://i111.photobucket.com/albums/n153/BrooBear/Misc/cupcake_pops2.jpg
Thanks for all of the great ideas! I am curious how these would turn out if I used marshmallow fluff instead of frosting?
I’m so glad aimee – this is a fun project for kids. Glad it passed the test.
WOW! Not only are these super cute but this is a fab project to do with a child. They don’t come out as cute but, boy, do you have fun! For any baking project I do a trial run with my 7yo (if it’s too hard to do with a small child I have zero interest in doing it by meyself) and she had the most fun with this one hands down … deep down in the gooey cake-y frosting fun. :)
Anonymous – Kroger is open 24 hours :)
Nancy & Ty Mackey – hope she likes them.
How darling are these?!?! and just in time for my daughters birthday party!
ADORABLE!! cant wait to try them >_<
if it wasn't late at night i would be buying everything and baking them right NOW
Nancy – you can add a drop or two of oil to help thin it out or add a few paramount crystals.
What brand are you using? If you are using Wilton, try mercken’s or make n mold. Also, if heating in the microwave. Make sure to heat in 30 sec intervals, and stir in between.
My daughter and I made the cupcake pops and they turned out wonderful! However, the orange melts we used (we were going to make pumpkins didn’t melt properly and we couldn’t
roll the cupcake pop in it at all. It was just too thick. Do you have any suggestions. I used the candy melts several years ago to make candy and they were fine. This just never melted down enough to get smooth enough for dipping. I would appreciate any help you can give me. I just love these and I’m going to keep trying until I get it right. Thanks for being so
clever and inspiring!!
Nancy :)
Thanks Amy
And if you have a Kroger, try their candy coating. It’s pretty much the same texture as the melts I use.
I just love these! Someone made them for a meeting I attended last month and I had to learn how to do it.
I like using the chocolate bark rather than the candy melts because it goes on thinner and smoother. However, it’s so hard to bite into. So, I wanted to share my solution with you: I melted the chocolate bark (3 squares at a time) with 2-3 tablespoons of peanut butter. On a dark chocolate cake ball or cupcake pop, the peanut butter chocolate coating sure is yummy! My favorite melting chocolate is the Ghirardelli baking bars, and using the peanut butter tip, I think that chocolate will work also. Thanks for the cupcake pop idea! When I’m in a rush I make the cake balls instead of cupcake pops. Yum yum yum.
Nancy – that’s a cute idea. I forgot how much I looove those. Especially the chocolate munchkins. And I like them heated a little in the microwave too.
You know what, I think I have to go to the store now.
I found this on craftstylish, and I love this! I am REALLY not good in the kitchen and am a college student so my resources are limited, so I’ll probably end up using donut holes from Dunkin Donuts as the cupcake base, but they are adorable! I can’t wait to try them :)
Emily – Yes. You can use the flavor that goes with the cake you are making.
Anonymous – You want to find some kind of candy coating if you can’t find bark. People use it for chocolate molds and candy. You can use these instead:
http://astore.amazon.com/bakerella-20/103-6328054-7507825
You can use the cake and frosting combo of your choice.
Good Luck.
Hi Bakerella…. Am very addicted to your blog. I am from Singapore and we dun have Chocolate Bark. What can I replace it with. What is the purpose for it. Can I omit it?
Love to try it this Thur….
Could I use a Devil’s Food Choc recipe to achieve this cupcake pops…..
My hands are itchy, waiting to get all ingredients b4 I start.
Thank you once again for your awesome sharing
can i use regular frosting instead of cream cheese?
Tammy – I wish. I do have one that I’m going to try soon, so if it’s good, it will go up!
nosmallthing – thanks a bunch!
Holy Mackerel, these are quite possibly the cutest things I have ever seen. I will be making some, for certain, for my daughter’s class for her birthday! What a darling idea!
Bakerella, I loved the look of your chocolate cake on the Martha Stewart Show. It looked so dense and lovely. Do you have an equally wonderful yellow cake recipe that you wouldn’t mind sharing? Thank you.
emelie (frusolli) – no problem, emelie.
rebecca – I probably would do the same thing. At least for a little while. And I’m glad you figured out the frosting fix. Sometimes it just depends on the cake and how high it bakes. The more cake, the more likely you’ll use the whole can of frosting.
And, I can’t believe it’s almost time for the holidays. Guess I better get baking.
Hi,
I made the pops and they turned out great, my family and friends loved them. They were a little moist for me, I’m a texture person….SO the next time I just used less frosting and they were perfect. So for those of you who don’t want them to moist just use less, easy peasy! The only thing I did notice with using less is during my dipping stage, I put them in the freezer half way through just so they would remain firm.
Also my friends wanted to know where I came up with these cute cupcake pops…and I said a friend…do I really have to let all my secrets out of the bag? LOL After feeling guilty for not telling them about the gold mind I found I sent your blog out…I guess some secrets are meant to be shared!
Thanks so much,
Rebecca
PS. Could you post some pies or cakes for the up coming holidays…I would love to try something new this Halloween/Thanksgiving.
forget my last post! well i’m still a fan but i most be blind cause in your photos the bark is on 680grams. just if i just could learn to use this eyes? ;)
Emelie a very obviously confused one
hi ever sens i saw the show on tv i have been enchanted by this wonderful pops! I’m going to make them for my husbands birthday. but as I’m not from the states i am confused about the chocolate bark, how many ounce/grams is there in one package? i just don’t know what the right amount is to buy!
Emelie (a fan from Sweden) ;)
Emily – you can get light blue candy melts at hobby lobby or michaels or even online at amazon.
http://astore.amazon.com/bakerella-20/detail/B00085F7S2/103-6328054-7507825
van – I use the cream cheese ready made frosting or the recipe here for homemade.
http://www.marthastewart.com/recipe/cream-cheese-buttercream-frosting
Use almost the entire can of frosting or either close to 2 cups of the homemade
Jeff and Linnea – You are lucky. Congrats on the great score. I definitely want to see the finished product. And, If you decorate cakes with fondant, the little cutters are great for cutting shapes.
I stopped by Williams-Sonoma and lucked out – they had the right cookie cutters!
I can’t wait to try out the cupcake pops, and after I do I’ll definitely come share my pictures of what I make.
In the meantime, any suggestions for what to do with the other 11 cookie cutters that come in the tin? They just seem so small for making normal cookies.
hi, how much cream cheese do i need to add?
thanks for the wonderful recipe though(:
I want to make these for my sister’s baby shower – but the baby is a boy. Can I find blue melting chocolate somewhere or will the chocolate still be fine if I had blue food coloring? I guess I could do white chocolate with blue sprinkles…but I wonder where I could find those too. Any help would be great – thanks!
Stacey – I like the bows.
Ging – You really need to use the candy melts. Or do you have chocolate bark in your area.
You can also order them online from amazon.
http://astore.amazon.com/bakerella-20
Hi. I so love your cutest cupcake pop. Will try to make them for my daughter’s 1st birthday. I would like to ask if I could use the regular melted semi-sweet and white chocolates to dip in? I don’t think I can find candy melts or bark here in our place.
thanks a bunch.
Hi Bakerella,
I wanted to show you how great the cake balls turned out! I’m so pleased. Thanks for the wonderful step by step instructions. They are delicious and beautiful!
http://staceyssweetshop.blogspot.com/
Stacey – Glad you made things work. You can also try paramount crystals to thin chocolate.
mollie – you’re welcome.
Lauren – I’ll check them out
mushroomgarden – what kind of chocolate did you use. It shouldn’t melt. But, I guess that depends on where you live.
Urmston Family – they do get easier.
Hi. I just made your cupcake Pops for my SIL Baby shower. They turned out cute but yours were way better. Thanks for sharing I will definantly be trying to perfect them.
I made mine last weekend for my little princess’ full mth celebration. I gave to friends and the response was good!
Maybe it was the brand of chocolate i used, the chocolate part began to melt a little on the 2nd day. but overall, they were pretty impressive.
I have added some photos on my blog, as well as giving credit to you.
Thanks for sharing!
http://canican.blogspot.com/2008/07/cake-pops.html
Just wanted to update you with pictures of my pops… They’re not goth by any means- but they’re in a black vase!! haha
I weaved green tissue paper in between the pops to fill it out and make it look more like a bouquet of roses. My friend LOVED them- Despite my mishaps, I love them too.
Follow this:
http://img.photobucket.com/albums/v619/_medicated_/P1090639.jpg
I can’t believe I’ve never read this blog before! I’ve been missing out!
These are just what I’ve been looking for to make for an upcoming block party! Super cute and easy to serve and eat! Thank you!
Bakerella! I’m working on making your cupcake pops. I tried strawberry cake with cream cheese icing. So far so good! I started dipping last night in Wilton’s Candy Melts. UGH! This melts too thick. So I started reading through your comments and found I’m not alone. I did a search on the internet and they say to thin with a couple of drops of vegetable oil. This works great! Just though I’d share. I’m sure others that go with the candy melts will be glad to know they can be worked with. Thanks for this adorable idea.
Thanks anonymous!
sandra – definitely try the paper sticks. And a little less frosting will help you too.
hi bakerella, i just have to say i love these cupcake pops. im having some trouble keeping them on the stick though. i think it is because i used too much frosting and also my sticks are plastic and not paper. otherwise, they are so delicious and are very cute.
sandra (:
I like Mr.Sprinkles and your cupcake pops. I love your site!
anonymous – sure can
lauren – I feel for you. They are time consuming and you definitely want them to come out right after all that time.
I’ll add goth to my list of pops to work on.
In the meantime. Just do red round pops and sprinkle with black non-pareils.
I just made these over the course of two days and I’d have to say they are a lot of work!
I made them for my friend’s birthday and couldn’t find red velvet cake anywhere and decided to get strawberry- everyone likes strawberry right? well, i just found out that my friend doesn’t like strawberry- strike one.
i used your recipe exactly but i think they are a bit too moist, so next time i won’t use as much cream cheese frosting- strike two.
and i really hate to say this… but mine are UGLY!! STRIKE THREE!!
I’m sad… I’m sure I’ll do better next time… I just hope my friend likes them. if not- a bunch of time wasted. :(
I wanted to make them “goth”, for my friend, so i tried to do red (on top) and black (on the bottom) cupcakes with black sprinkles, but decided not to mess with the color of the chocolate because so much had already gone wrong… so they’re brown and red now, with black sprinkles- not what i wanted.
I am a bit disappointed… they kind of look like roses though… maybe if i did a green stick and just dipped them in the red chocolate they might have looked nicer? ah well…
*pouty face*
does anyone else have ideas for “goth” or Halloween cupcake pops?
can this be made with buttercream icing instead of cream cheese?
mushroomgarden – I think that would be fine. Either get one w/o frosting and add your own or if it has frosting, you’ll need to make allowances for the amount already on the cake when you add your own.
Hi Bakerella,
DO u think we can use those cakes sold in the supermarket to skip the cake making step?
Just a thought
I love your husband’s expression. Awesome!
i made your cupcake pops! they were alot of fun, thanks so much for the awesome tutorial and idea. you can check them out if you want
http://beratroop.blogspot.com/2008/07/something-fun-and-new.html
lidia_san – it depends. did you make from scratch or from a box and use canned frosting?
The box/can method is a little more dependable since homemade cake and frosting recipes vary.
Next time, add a little less frosting and see if that helps.
Jade – It might work. I haven’t tried it with a plastic cutter or with one that is angled, so let me know if you have success.
Miss Chris – glad you found me and thanks!
Just followed a link here for Digishoptalk.com. It is my first visit to your blog and will definitely not be my last!! I love this idea! So cute and your instructions are fantastic!! TFS!!!
Such great ideas, and awesome instructions. :) I was wondering, though, if the smallest blossom cutter in the Wilton Rose Bouquet Cutter Set (seen here http://www.amazon.com/Rose-Bouquet-Cutter-Set-Wilton/dp/B000FHHC2M?ie=UTF8&s=home-garden&qid=1174249060&sr=1-117) would work, or is it too small?
Either way, beautiful work!!!!
Hi Bakerella!!! Thanks for sharing the most adorable cupake. I’ve tried out your popping recipe since i can’t resist the cuteness of those cupcakes.
Just wondering, why is it after mixing the cream cheese and the cake, the balls were so oily which make it difficult to be shaped into cupcake? was it because i put too much frosting?
thanks;)
a fan, from across the globe
Heather – You don’t have to share, but you’ll have about 50. And it will be hard to keep people away – they’re so cute.
Thanks ?ehnaz..
Wonderful….:) i liked this
Türkiye (Turkey)?stanbul
http://www.sehnazmutfakta.blogcu.com
?ehnaz..
HOLY HECK BATMAN! I stumbled across your blog quite by accident and I am thrilled to death! Seriously…. thrilled! I was pleasantly surprised you posted the directions… I will be trying these little cupcake pops out soon! (Is it wrong if I don’t share them???)
Your newest fan,
Heather
nycally – you’re welcome.
Lynn – good luck with yours.
Sara’s Sweet Surprise – hope the video helps.
I’ll probably get lost in the list of your many admirers but I had to say you’re my FAV find today!I’ll love sharing your lil spot on my blog.the petite cuppy cakes are the perfect bite size confection and I can’t wait to bake em.Now I’m headin to Martha’s to see your visit there.
i love your website, bakerella! Amazing!! HAVE to try to make some soon for the july 4th…
Thank you for sharing. :)
I absolutely love chocolate and your cupcakes pops look amazing. I can’t wait until I try them out myself. Thanks for sharing the recipe!
Shelly – those won’t work. They aren’t tall enough.
Try the crinkle cutter found on amazon:
http://astore.amazon.com/bakerella-20/002-2887013-2224863?%5Fencoding=UTF8&node=14
Also, keep checking in craft stores, because you might find one of the wilton sets there.
I called wilton and they are not making the same set that you chow anymore. The closest one that is availabe is-Blossom Nesting Perimeter Cutter Set-It looks pretty close. I am so excited to make these but I have to wait till they get here.
They look really good!
I finally made these cupcake bites. I made them for my SIL baby shower. They of course didn’t turn out like yours but it was a good effort. But they tasted great!!! Chech it out here: http://citygirlcountryboy.blogspot.com/2008/06/baby-shower_15.html
Thanks for all the ideas!!!
jenn gent – they turned out great.
spamalicious – these look yummy, too!
Anonymous – good luck. Don’t worry about an extender. You’ll be ok with the cake mix and frosting.
I can’t wait to try these. I just got the cutter from AC Moore. I think I am going to try the Duncan Hines chocolate box mix and canned CC frosting first. Do you think I should use an extender for the box mix?? Or should I just leave it alone? Also I can’t find bark, so I am just going to use melts for everything. Thank you so much. You are very creative. Mary (Ladefly@aol.com)
I just made your pop cupcakes earlier this week! Bit time consuming but I like them!
Here’s the picture!
http://www.flickr.com/photos/sluu37/2593280693/in/set-72157603787727101/
I made them for my daughter’s first birthday party (which had a cupcake theme) and they turned out GREAT! Check out http://majagent.blogspot.com/2008/06/cute-as-cupcake.html to see a photo! Thanks for sharing your super ideas.
I have eaten them almost a week later using a box mix and ready made frosting and they still tasted moist. But I probably wouldn’t go longer than that.
hi bakerella, do you know what the longest amount of time you can keep these are? i want to make them earlier for a party (as early in advance that i can), but not sure how long they will last. if you know, please let me know! thanks!
Jennifer – You’re right, they definitely have a wow factor.
HelloxDiana – send pics if you do.
these are so cute, i may make some for my party next month, thank you for the idea!! =]
This is the cutest thing ever. I’m afraid to try them because I always goof things up, but I am going to try it!!! I have a fancy desserts night at church where we are supposed to make something to WOW everyone…. I think this will do the trick. I’ll have to let you know how it goes!!
Thanks for sending the pics. You made a fun bouquet!
Hi bakerella I just made these cupcakes tonight (I just sent you pics) I kept the flower shape instead of molding it into cupcakes. I stuck them in a white ikea pot to present as a bouquet. They came out perfect!! I only made about 25 flowers until I got tired of molding! So I kept the rest as a ball shape and dipped in chocolate. Tastes just as good but not as cute.
I followed the recipe for the cream cheese frosting from martha’s site and I got over 3 cups. I only added enough frosting to make the cake moist enough to form a ball, about 1 1/2-1 3/4 cups. I would advise everyone having problems with it being too moist or dough like to add the frosting in a little at a time. Thanks for sharing this beautiful recipe!
Anonymous – the frosting and cake mixture will be soft but firm enough to keep its rolled ball shape. After they are rolled, they only need to be in the freezer for a few minutes to get them firm not frozen. When they are firmer it helps them hold the shape of the moulded cupcake better. You also want to put them back in the freezer for a few minutes before you dip. If they are too soft, they will get stuck in the chocolate when you dip.
And if you think they are still to soft overall, you may have too much frosting for the amount of cake. I had this happen to me recently. A cake I bake often did not bake up to the usual height and therefore I used a little less frosting to accomodate.
Hope this helps.
Nynke – glad to make you smile.
Hi Bakerella! Greatings from Holland. I just love this site! You know, I think these cupcakes look awesome and I’m gonna make them really soon!
I’ll let you know when they are finished!!!
THis is just great :) You cupcakes make me smile :)
With love,
Nynke
Hi Bakerella,
I made these cupcakes yesterday and followed the instructions carefully. Unfortunately I moulded the cake balls into the moulds but the cake mixture appeared to be far too moist. I have let them sit in the freezer for almost a day now and am going to get back to them. Should they still be soft after I take them out of the freezer?? What can I do to harden them up a bit? Are they supposed to be somewhat soft after having come out of the freezer? Please advise.
Makes about 50. I like red velvet cake and cream cheese frosting best, and chocolate would be my second fave.
love these!!! About how many does 1 batch make? Which flavors of cake mix do you like the best?
Hawaii and cupcakes – sounds perfect to me. Try watchinc the cupcake pops video on MarthaStewart.com – it may help you a little.
Mahalo
We would LOVE to make your cupcakes pop, BUT we had DIFFICULTIES on our FIRST attempt and was very dissapointed!!!!
After looking at some other peoples post we feel very sad.. haha
WE WOULD LOVE FOR YOU TO SHOW US HOW TO MAKE THEM. SO IF YOU ARE EVER IN HAWAI’I PLEASE STOP BY.
Mahalo Nui Loa
anonymous – sorry you had such a hard time. If you decide to try again, email me and I’ll see if I can help.
I thought these were absolutely adorable and thought they looked simple. They turned out horrible. It took all day and they were a pain to make! Needless to say, everything ended up in the garbage and I wasted a beautiful Saturday. My time is too precious to putz with stuff like this. What a disappointment!
Anonymous – You could certainly try it. They might even stay ok in the fridge for a day just covered tightly. I don’t think they would dry out too much. Or you could leave the cake/frosting mixture in the fridge (tightly covered) and then roll them the next day. Once you start dipping in the chocolate, you definitely want to do all of that at one time though.
Heather – Great score! And thanks for the link. I love how they turned it upside down to make a circus tent.
I went to Williams Sonoma today and they had the cookie cutters!!! I tried the Wilton one when I made these a few weeks ago, but it was too big. While I was there I saw this awesome cake pan that I thought you would like.
http://www.williams-sonoma.com/products/sku5521752/index.cfm?pkey=cbkwcakspt
Hi Bakerella! Love your website! I am attempting to make your cupcake pops for my daughter’s birthday, and just wondering if it would be okay to make the cupcake mould and freeze them before putting the icing on them. I have a small baby and time is of the essence, if you know what I mean.
Thanks for your help!
cristina :)
Shannon B. – glad you think so.
Anonymous – I want one.
Kellie & Steve – I know what you mean, they have that effect on people.
I just wanted to tell you I made these over the weekend just for fun because I’ve been dying to try them out and I seriously cannot stop eating them. I took them to a family party and everyone loved them. Thanks for posting such creative ideas as well as great resources.
i just ate one it was strawberry flavored with white frosting on top and chocolate on the bottom
So creative and amazing :D
Anonymous – I haven’t tried freezing the pops, but you could bake your cake and then freeze half to be thawed later to make the second batch. just cut your frosting in half too.
ayamc – sounds so cute.
KrustyTheCat – Oh good!
Anonymous oh thank you soooo much!!
cndymkr / jean – sure, I think so. I just like cream cheese frosting with red velvet and I make those most of the time.
Like everyone I fell in love with these little morsels of heaven! I’m just wondering if there was a reason for using cream cheese frosting? Could I substitute chocolate frosting instead?
And your photos are amazing.
oh soooo cute!!
These look awesome!!! I am going to try some myself really soon. What a fantastic idea!!
These are great, although you have to have patience! My friend and I both did them for our mothers and they turned out adorable! And we used the can from the frosting as a “vase”…just covered it in pretty paper.
THanks for the great recipe!
These look great! I was wondering if these could be frozen? I have 2 friends with birthdays 2 weeks apart and wanted to make some for each. Time is limited so I wanted to make them all at once.
You sure can. It should work just fine for you.
Can I use the chocolate candy melts for the chocolate bark? I went to michael’s and bought the chocolate melts and the pink melts. I did not see that you used chocolate bark. I hope I can
Skrapkaka – thanks from Georgia!
Anthony and Brittany – Unfortunately, you’ll have to try them out yourself for now. You can do it. Lots of people have already tried with great success.
can these be ordered from your amazing self?? i am thinking for a bridal shower for my sister in-law?? or i could try making them, is it really hard? hehe!
Oh My God! These must be the cutest cupcakes I have EVER seen! I am definitly going to make then at my daughters birthday party. Probably sooner also;) I really enjoy your blog:)
Thanks for shearing!:D
Love from Norway!
Ngoc – Yay. Glad they were a hit.
Leila – glad it worked. Hope it’s even better next time.
kellypea – thanks. I tried to make it as helpful as I could.
If these aren’t the cutest things I’ve ever seen, I don’t know what is. Totally amazing. The directions are excellent!
hi bakerellaaaaa…! i’ve made your cupcakes last weekend and it worked!! except that it was toooooo sweet! and the oil frm my cake are dripping from the pops…i guess i put too much oil in my cake mixture. but the point is, it work!!! it inspried me to try all ur creative ideas :) thank very very much…
As if the balls weren’t brilliant enough! I made these for a friend’s birthday party, and everyone went nuts over them. Thanks for sharing. :)
Laurie – Take a look at the last pic form this post – it will give you a good idea what they look like inside. They should be moist and “dough”- like, but firm enough to keep their rolled ball shape, even without refrigerating. However, If they need to be firmer, put them in the freezer for a little while before you dip. And, if that still doesn’t work, you can try adding a little less frosting next time. Bit, keep going, I think you’ll be fine and surprised at how good they taste. Good luck.
Riccia’s Creative Spot – thanks and I’ll try.
texasgaltech – thanks for being so sweet. I hope you have luck with yours when you make them.
Here’s another tip. For your first try, stick with a box cake mix and ready-made frosting. It will give you a good basis for the texture/proportions. And, make sure the cake is cooked completely and cooled completely before you begin crumbling. Then, if you decide to make from scratch you can judge better to make alterations on amounts, since recipes differ.
Has anyone helped you yet? Wish i could, but I haven’t made them as yet. I will be making them soon for my grand daughter’s Fancy Nancy Party. So, I am interested in how you solve your problem. Did you go back to make sure that you followed the directions correctly? You may have to start over, heaven forbid!
you are brilliant! I just saw the video on marthastewart.com. these are great gifts for friends and they will appreciate it. cute and inexpensive. Its worth the wait.. especially with the reactions you’ll get! write more cute recipe!
Bakerella,
Please help me!! I just made these and they have been in the fridge for hours and they are like dough. They aren’t cake like at all and people will think they are biting into dough. What do I do!
The Thomas’ – hey, don’t know yourself. They look great.
Anonymous – they will last for several days. You’ll be fine. You can keep them in covered in an airtight container or cover in plastic treat bags tied with a ribbon.
Does anyone know how long these will keep for? I would need to make them two days ahead of time. Should they be kept in the fridge? THanks.
Hello! I made these cupcakes for Administrative Professionals Day for the girls at my office and they were a huge hit! Mine were no where near as pretty as yours, but at least they had character! Thank you so much for your inspiration – you truly have a gift.
anonymous – they will be very moist after mixing the cake and frosting together. But, the texture should be firm enough so that the balls stay round. Do try to firm them up in the fridge or freezer though. It will help before you start to dip.
should these have a cake like consistency?
mine are very smooth–more like a cream filling with texture and don’t really set up in the fridge
any sugestions?
I used cane dcream cheese icing
Maria – Glad you found a way to make them work.
Miss Shavon – Well, I think they are great!!!!! I love the hostess twist you did. And did I say they’re GREAT!!!!!!!
Stampin’ Heather – If you do, you can get the candy melts in partel pink, blue, yellow, and green.
These are so darn cute. I’m going to make them for a baby shower. I’m so excited!
That link didn’t work.
Here it is again.
http://sundaysareshorterdays.blogspot.com/
You have the best ideas! I was so glad you got to do the Martha segment. It’s nice to see creative bloggers get recognition.
I made some cupcake pops this weekend to look like tiny Hostess cupcakes on a stick. I used chocolate frosting with chocolate cake. I’d love to hear what you think! Here’s the blog I wrote about it, including pics:
http://sundaysareshorterdays.blogspot.com/2008/04/hostess-cupcake-seeds.html
These cupcake pops are amazing, Bakerella!
When I first saw them I knew that they’d make the perfect gift for my cupcake loving friend.
I was unable to find the chocolate bark here in Canada so I planned on using the candy melts. When I dipped the first cupcake I realized that it did not look very good : ( I just ended up dipping the tops and I think that they looked okay because of the fluted bottom.
I am looking forward to your next entry!
Maria
texasgaltech – thanks and I’ll be sure to tell my mom.
Nguyen Family Circus – Either is fine. If you can’t find the bark, check out the links in this post for some other options on ccandy melts you can order online. And, they last for several days – just keep them in an airtight container.
Leila – sure you can use the bark instead.
Jordansmomma – I have eaten them up to a week later and I think they still tasted good. But if you’re worried. Make it in stages. Cake one night, rolling the next and then dipping on another.
Hillary – glad you enjoyed them.
Wow – these are sooo amazingly cute! I made them over the period of a couple of days and they were really worth the time and energy. Not only are they easy on the eyes, but they taste great!
Thank you Bakerella!
Sorry just read a similar post above mine. Didn’t mean to be redundant :) Thanks agian.
Hey Bakerella! Love your blog! I’ve made the cake balls and they were a big hit. I’m wondering how far ahead of time you’ve made them – or how long they’ll stay “fresh”. I’m making the cupcakes for a baby shower and I was hoping to make them the weekend before. I have a toddler and I work full time so making them during the week will be difficult. Any suggestions? Have you ever frozen the balls to use at a later time? Thanks for the help!
hi bakerella ella ellaaaa…hehehe i luv ur blog especially this pops…planning to try it but i hav a question.
can i substitute the candy melts to choc bark or straw/white bark instead? you in my place, its either hard to find the candy melts or too expensive..
i cant even find the lollipop stick in my country. they sell the wooden stick..
i LOOOOOOVE your cupcake pops. Can’t wait to try it. I was wondering, is it worth it to make red velvet cake from scratch, or is does the cream cheese frosting take over the flavor? Could I did the chocolate appels? I can’t find that chocolate bark at our local store. Also, how long do these pops stay good for? How should I store them? THANKS so much for the wonderful idea.
Greetings from Houston, TX.
You are so darlin’, girl and very talented to boot!
I have two little grand daughters who are princesses. They will be having a Fancy Nancy party with these cupcake pops, soon.
I know my grandson will love them, also. He’s one year old.
Tell your mother that she is looking good! Keep up the good work. It was great having her with you in the Big Apple, I’ll bet. I LOVE NY, NY!
Stay sweet!
tina – I’m glad she liked it. I wish I could have seen that. Too cute.
anonymous – I have done scratch and cake mixes. If I use a mix, it’s usually a Duncan Hines brand. But I haven’t really compared.
Carla – I’m sorry you had trouble with the cutter.
It’s hard for me to say what was causing that.
Was your cake/frosting mixture smooth when you rolled it or was it lumpy? Did you shape them right away or cover them and keep in the fridge/freezer. You may need to try another cutter. If you come across a crinkle cutter like shown in the post get it and try that one because it works pretty good, too. Also, you could try again with a cake mix and canned frosting. The proportions are pretty reliable.
If you want, send me some pics of your steps the next time you make them and I’ll try to help more or email me if you have any more ?s.
Kate – you’re too kind.
Cindy – Get some styrofoam blocks at a craft store and wrap it with paper. Then poke holes into it.
I can’t wait to make these! They’re the cutest things ever. Congrats on being on Martha Stewart!
Before I make the cupcake poppers I need to figure out how I’m going to display, present them. I want to stick the sticks into something so they’re standing up.
Cindy
I just came across this video on Martha Stewart … you are a genius. I love love love these! I can’t wait to try them myself.
Hi Angie! I first saw you on Martha’s show . . . and may I say you seemed like a total TV pro on her show! I am a total blog addict – anything lifestyle, home dec, crafting and baking. So, I’m thrilled to have found you and your blog.
I just COULD NOT wait to make your cupcake pops. I thought the were just the cutest darned thing I’d ever seen. I followed your recipe from scratch as shown on Martha’s website. They turned out very well, and OMG!!! the taste – simply decadent!!!!
I did however have a few slight glitches that I thought maybe you or one of your readers could help out with. I had trouble – lots of trouble – with the batter sticking to the cookie cutter. So much so, I ended scrapping the whole shaping with the cutter process and shaped them by hand. They ended looking fine, but didn’t have the cute little fluted bottoms.
Another issue, or more accurately a big DUH! on my part was I totally spaced on putting the sticks in while the chocolate was still fluid on the cake. I had poke tiny holes into the hardened chocolate with the tip of a knife. Well, that didn’t work! When I dipped the tops of the cakes into the pink candy melts and set them upright to harden, the little cakes starting slipping down the sticks. So, big NOTE – dip the sticks before inserting as mentioned here at your blog, and make sure to stick when before chocolate hardens. So, mine weren’t “pops”, but just mini-cakes.
Hubby took a bunch to work and said everyone was raving about the surprise of biting into the crunchy chocolate to reach the super-rich, super-chocolately inside.
Sorry for the long post! I just wanted to share my experience with the pops and maybe get some feedback on my little “sticking issue”. Thanks for sharing such an awesome recipe and idea. I’m sure I’ll make these again!
Carla
HI Bakerella
Thanks for all of the cute ideas. I am hoping to make these this weekend with my daughters. Is there a certain brand of cake mix that you prefer over another, or do you make your cakes from scratch?
Thanks again
I made em this weekend and they were loved by all. Especially my 17 month old niece. I don’t think anyone has ever spread a cake ball so far…mouth, hair, face, shirt. It was adorable! She thanks you very much for the wonderful idea!
HoneyB – It was great. Thank you.
Kacey & Chris – I hope they turn out cuter. Good luck.
Jenny – Sorry, I haven’t tried that kind yet. But if you try, let me know.
Karen – Should make about 50.
Anonymous – freakin thanks!
You’re a freakin’ genius!
How many does one batch make if you are using the 1.25″ cutters? Sooo cute! Congrats on grabbing Martha’s attention.
I’ve been to a couple of different stores and can’t find any chocolate bark. Before I run off to Michael’s to buy candy melts instead, would dipping chocolate for fruit also work? Are they the same type of chocolate?
I love the cupcake pops! They are so cute! I cant wait to try them! I are so creative, I hope mine turn out half as cute.
Congrats! I love this detailed post!! You look like you had an awesome time on the show. I’m happy for you!
Ms P – I’m glad you had success and I’d love to see pics next time you make them. Thanks for de-lurking.
alice – they can take a while. It can take the better part of a day. But you can make them in stages. You can also make the cake the night before and let it cool. Then the next day, you can mix, mold, dip and decorate.
lfamily5 – thanks!
gail – no problem.
JillyRae – I’m going there now.
sugarlens – so glad you like them!
Isa – stick with the cream cheese frosting for the cake balls and the cream cheese for the oreo truffles. But, I think you could make the truffles into the same shape as the pops. It’s worth a try for Oreo Cupcakes,
I was wondering… is it OK to replace the cream cheese frosting for cream cheese only? Or is it possible to make this with your oreo cookies truffle recipe?
And congratulations! You looked super great on Martha Stewart and the recipe is super great also! Thanks so much :D
wow, thank you for showing us this, step by step. I actually tried making the red velvet balls. See them here!
http://www.sugarlens.com/2008/02/red-velvet-cake-balls.html
They didn’t turn our nearly as well as yours because I couldn’t find chocolate bark. Regardless, it was delicious. I am definitely trying them again (finally got some bark at Walmart!).
Bakerella! I just set up my own blog, first entry dedicated to you. I posted a pic of my first cakepop. Have a look when you get a chance. I am so thankful I watched martha and found your site and the links to many other great ones…i am so inspired!!
i hope i’d find all the stuff used in my local stores. cupcakes pop is definitely on the list for my sons’ birthday.
thank you for sharing!
Thanks, Bakerella.
I needed to work on my dipping skills…this will help me! I made the red velvet last week and they were as amazing as the chocolate! I love this and will continue to check out your blog! You are adorable!
hi bakerella. these are so super adorable. i want to attempt making these, but i’m wondering, how long does it take from beginning to end? it looks pretty time consuming, but so super cute.
Hi Bakerella,
I’m finally delurking but I’ve been a fan before your Martha fame!
I made the cupcake bites last Saturday and they were a great hit! I found it easier to start with the icing in the bowl and gradually add my crumbled cake. I have plans to experiment with different flavours!
I’ll post pics on my blog the next time I make them!
Cheers,
Ms.P
Julia – I saw your pics. You did a fabulous job. They came out great.
alex – thanks
clumbsy cookie – I know what you mean.
jillytacy – You are welcome!
anonymous – I know. They can take a while, but they are worth it.
jori – thank you!
libby – you’re a pop star!
heidi – thanks!
julia – hope you do. And when is LOST coming back.
giba bina – you’re welcome!
kim dover – WOW… thanks. That’s a lot of work. glad you liked everything so much.
becky & hearts – good luck tonight!
carla queen – I use a spoon. Just drop your ball in a bowl of melted chocolate. Then lift it out with a spoon and tap the spoon on the side of your bowl to let the excess chocolate fall off. Then let the covered ball, slide off the spoon onto your wax paper.
tricia – thank you
blue hare mom – I agree. These take so much time to decorate. The cake mix is a great option if you’re in a hurry.
joanh – let me know if you do.
thanks for the step by step!!! I will definitely have to try it sometime. :)
Thanks SO MUCH for the instructions. I was tickled to see a version with “cake mix” cake. I’m sure the “from scratch” version is wonderful…. I was just happy for the time saver :o)
I caught your segment on Martha and had the happy surprise of “discovering” your blog. What wonderful things you’ve been baking up :o) I can’t wait to wow my friends and family!
Thanks again,
Blue Hare Mom
thanks for the tutorial:) You were great on Martha! That is so exciting…..i can’t believe she said what she said. oh my:)
I love these little cuties! I tried to make your Oreo-Cookie Truffles last night- and they are very good, my co workers love them. BUT mine don’t look at thing like yours =( What do you use to dip yours? Every time I work with melted chocolate I burn myself and make a huge mess. Nothing looks like it should. =(
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
I think I am in love with Bakerella :) You make darling stuff and these cupcake pops are especially darling! I have all the stuff and plan to make them tonight. Thank you for sharing such wonderful instructions!!
WOW! These Cupcake Pops are FABULOUSLY YUMMY- and amazingly cute too! Thanks so much for your easy to follow instructions and pictures. My sister and I made them this weekend and everyone loved them so much I am making them again today. We loved watching you on Martha- how exciting. We’ve tried your truffle recipe and cute care bear cupcakes using fondant and both were super tasty and cute. You’re amazing! Keep the pics and recipes coming!!!! THANKS SO MUCH!
mmmmm! Thanks for posting these instructions. I MUST make these soon!
Thanks for the tips!!! I’ll definitely have to try these!
you are just so amazing!
Thank you for posting these instructions. I made these twice, a trial run and then for a birthday party, and they were a huge hit! So yummy and cute.
Thank you SO much for posting this! They are so darling! I can’t wait to try them out. You really should write a cook book. You have such fabulous ideas!
Thanks! :) I made them yesterday. I think it takes too long to make but are delicious!
Bakerella you are amazing! I love these little cupcake pops and wanted to try them. Now with the step by step instructions and photos I think I can accomplish the task. Thanks for making it look so easy and yummy. What a great party treat!
This is too cute! Thanks for sharing the step-by-spet instructions. Isn’t it great that so simple ingredients can be transformed into something so cool?! Nothing beats creativity!
A day without chocolate is a day without sunshine.Life without chocolate is like a beach without water.
Tasty Recipe :D
“I love chocolate. Have you ever seen a chocolate fountain? It is wonderful! Check this out..”
http://www.sarahs-sweet-fountains.co.uk
Bakerella!!! I made your cupcakes yesterday for a party this afternoon and they were a HUGE hit. Although they took a while to prepare, they were worth it. I made two batches, one in chocolate with mini chocolate chips and another in lemon. I also used home made cream cheese frosting. Have you ever done this?
Thank you for sharing such a really versatile and creative recipe. You’re my hero!
You see the cupcakes I made here:
http://dozenflours.com/