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
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- 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.
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- 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 love baking and wondered how to make cake pops. You make it very easy and I know I can get other great ideas.
Thank you for all your tip sharing with all of us that love making cake pops. What fun…after all the trials are done!
Me and my mom are goin’ to make these because it’s just so…beautiful ;’)
Lo logre me quedaron maravillosos! Hasta ya vendí mi primera tanda! Mil gracias! Desde México!
I did it! I they are marevelous!. I have already sell my first ones! Thank you so much! From Mexico!
I made cupcake pop for the 1st time today and they cam out GREAT!!! I didn’t use the 1.25 cookies cute, I had the bigger one so I had to do more work but they still came out good. This a good idea. I made mines for a friend’s daughter 1st birthday. Her theme was cupcake…:)
bakerella you are my insperation luv all your cake pops cool creations
Hi Bakerlla,
im from Australia, and some of our cooking terminology is a little different over here. Just wondering what ‘candy melts’ are? Is that just chocolate?
I’m so happy I found this web site..! My daughter’s 1st Bday theme is cupcakes, and I just did a trial run and they came out so cute..! Thank you for shring your knowledge and how to do them, they were very easy to do also..! Thanks again..!
Hi Bakerella i just saw your cupcake pops and love them gonna make them sure for daughter’s b’day which is on 4of augast but one problem that i live in Pakistan and dont find candy melts what subsitute should i used please help me.
I love them! They are just so cute! I was just wondering if I can use the Funfetti Cake Mix. THey have sprinkles so I don’t know if it will work out well. THanks
Than you for sharing! The picture illustration is a great idea and makes it easier and a lot more FUN ; )
I am trying these right now and they are not working at all. I followed the recipe faithfully and my dough is too wet and will not set up. It’s all just an oozy, gooey mess. I even tried the freezer as suggested but they are just too far gone. I tried to thicken it up and it’s not going well at all. I’m just gonna have to scratch this batch and start over…. not looking forward to that.
uhm.. Chocolate chips or chocolates for the coating? uhm.. is it Ok?? :))
aww! so cuttiiieee! Can I use chocolate chips for coating?? :))
hi bakerella,
i’ve made my own cake pops before without having seen your website, it came out ok but i feel like i can do better after i’ve seen your step-be-step instructions and your work! so i was wondering, if i dip the cake pops in chocolate or candy coating, do they melt in room temperature eventually? am i supposed to keep it in the fridge or freezer until they’re ready to serve?
thanks and hope to hear from u! =)
i found out your website a couple years back i was looking at cupcake pops and then i found your website u are so talented
keep up the good work :-))
oh my gosh these are just so cute!! where u got the
idea of making them :-)
You are extremely talented.Your work is the best I’ve seen.I am very excited to find this sitebecause I bought your book and I want to start offering these to my brides along with my cookie platters except I have no idea what to charge per pop.Especially for the really detailed ones and I know how much time goes into decorating each one.What do you think is a fair price?
what can i used to substitute candy melts, can i use chocolate chips insted of candy melts how will it harden?
please reply…
what can i used to substitute candy melts, can i use chocolate chips insted of candy melts how will it harden?
hi – these instructions are really easy to follow – thanks. one tip: try rubbing hands with a bit of butter before rolling into balls :)
hi is there any chance of an approximate weight of the cake we need to use and what is one cup in grams as i am using this recipe in england for my final cook in a home economics gcse course xxxxxxxxxxxxxx
this is urgent i have to cook it on tuesday and its sunday night xxxxx
Hi Bakerella just a random question, What melting bowls did you use? Those look small and easy to clean! i’ve been using glass bowls and it’s a nightmare!
could u send this to me?
How much icing do you use to mix ?
Cake Pops
OMG! Me & my friends luuuuuuvv making your cake/cupcake pops!!!! I’m ten, so sometimes i can’t dip them as good as i want to. Do you have any tips?? I normally use a spoon to spoon it on because they never stay on when i dip them :( !! I wish that i could make them EVERY.SINGLE.DAY thanks for making something Soooooo AMAZING <3 <3
the sizes that i have range from
1 5/8 Inch to 3 7/8 Inch
Did i get the wrong ones or will these work.? im in germany and am getting everything shipped out here but i only have a week and a half til my daughters birthday. PLEASE HELP!! lol
so i tried to do the cake pops but the cut outs seem to be too big i believe i have the 1.25 one but its like i had to make the balls really big in order for them to even go thru.Do you have any suggestions ??
Hello,
I love your cupcake pops and have tried to make them several times. Unfortunatley, I cannot get the pops to stay on the sticks. They keep sliding through the pops. Any suggestions??? I am using a super moist caek, could this be the problem? Thanks!!
Hi
These look so cute I had to try making them… Unfortunately I’m having a problem getting the pops to stay on the sticks… I dipped the sticks in melted chocolate before inserting and some of them fall off right away while others fall off after the chocolate had dried… they are falling off the side of the stick and also sliding down the stick… help what am i doing wrong? is it something with the batter?
thanks
Bakerella,
Thanks for sharing your ideas… I am on the process of making these for my friends shower. It’s my first cupcake pop creation and I hope they turn out nice.
Thanks again and I hope you are doing great!
Hi Bakerella
you are so brilliant =) I like all of the ideas
Btw, I’m wondering if I can replace the cream cheese with something else?
Thanks before
They sound soo tasty! Mmm. I think I might make these for my aunts baby shower!!
Hi would love to make these but we don’t have the ingredients you use here in the UK, do you have a UK alternative or anyone else on here that can help xx thanks xx
Howdy would you mind letting me know which webhost you’re working with? I’ve loaded your blog in 3 different web browsers and I must say this blog loads a lot faster then most. Can you suggest a good web hosting provider at a fair price? Many thanks, I appreciate it!
I tried making these last night, but after i mixed in the frosting, the cake seemed wayyy to moist-almost like it needed to be baked again. I followed all the instructions, so I dont know what I did wrong. Any tips?
Dear mrs bakerellla how long does it take u because im really scared now becasue i dont want them to look ugly olease tell me
im about to make them for school tomarow im scared were do u get the lolipop sticks
Thank you!! Looking for something specil to make for my girls last day of school. Looking foward to making them! =)
I don’t know if anyone saw but Michaels has baking stuff by Duff from Charm City cakes and he has a set of cookie cutters that are pretty darn close if not the same as the ones from William Sonoma =D
I bought the ones from William Sonoma a long time ago and now I have a really good reason to break them out! Thanks for the idea!! Normally I make sugar cookies for the holidays with the cookie cutters and place them on cupcakes but this is a way better use for them!!
Hi Bakerella,
I made the cupcake pops last night to practice for my daughter’s upcoming 1st birthday. They turned out great except the texture of the actual cake is very doughy and almost seems uncooked (I know it is cooked but the texture is throwing my taste buds off!). I used Betty Crocker chocolate butter recipe cake mix. Do you think the butter in the recipe could be making it too greasy? I used a store-bought cream cheese frosting. The other issue I had was dipping the bottoms of the cupcakes in the chocolate. It was difficult without burning my fingers and as the dough warmed up from the fridge they got very squishy and lost their shape making it more difficult to dip. Any suggestions? All these problems could have just been due to my slimy dough. I’m going to try Dunkin Hines next time and maybe less frosting.
Thanks for your time! You’re such a baking inspiration!!
Cheryl
bakerella….
also was wondering where you got those microwavable bowls that you were showing on you book signing at Williams Sonoma?
I just wanted to ask if you are just making 1/4 of the 9×13 cake, how much icing do you put it, your blog says use entire can if making the whole cake, but your book states just use 3/4 of a can when making a whole cake, which one is right?….love your book by the way…I would like to be proficient with making cakepops, but a little nervous right now…it’s my first…please email me for the answers if you could….thank you
Wow! they’re so cute and creative! I will give a try to your recipe although I know that I won’t get the exact same result since I’m a big zero in the kitchen :(
These are so cute! I would love to make them for my daughter’s birthday party but that week is going to be very hectic. Have you ever made them a week or 2 in advance and kept them in the freezer?
Would I be able to make them a week before ?
I was wondering how moist the cake/frosting mix should be. Mine seems very moist.. so sticky. I put the balls in fridge overnight and Ill see how they are tomorrow. I am not sure they will get dry enough for the cookie cutter. any suggestions?
is it possible to make the cupcakes bigger? i wanted to make some for my niece bday party. and i wanted to make them just a little bigger. what do you think? is it possible to make it bigger and still look as cute as yours?
Wowww… I love this, perfect to help the schools with their baking sales. Thanks you sooooo much. Your pops will be taking over the Caribbean very soon… xx
My friend made some for her birthday all I can say is that your a baking prodigy!!!!!!!!!!
I tried these I got so many compliments!!! I have pics on my sight this was the first time I tried any I thought they were pretty easy. People tend to overlook flaws I plan on trying many more.
I made these for my coworkers, and they were soooo impressed- delicious! You should start a booth at the Minnesota State Fair- They would bring in the big bucks!
Hi Bakerella!
I am from Brasil!
I bought your book and start doing your recepies, but i dont know what i did wrong!!!
The Small Cup Cakes are falling from the lolli pop stick when i put in the chocolate!
Where in Brasil we dont have the candy melts, so i am using the melt white chocolate. I dont know if is to thick so in the next ones i will make it thinner with hydrogenated vegetable fat.
Can you help me to make ir work?
Regards!
Ana
I MADE THESE FOR VALENTINE’S DAY and everyone ENJOYED them so much!
thank you so much! this is so creative.. and i’m thinking to make them again for RELAY FOR LIFE to get donations! i bet it will be a greatttttttttt sell!
hi,
I have a question, please help me….
I made some cake pops yesterday, but the pops tasted a lot like I was eating cake batter, they were moist, maybe too much…… I used a yellow cake from Betty crocker and a half of the can frosting, are they suppose to be so moist?
Thanks
After a couple time ordering and returning cookies cutters, I found these the flower shape cutter on amazon, http://www.amazon.com/Ateco-Piece-Aspic-Jelly-Cutter/dp/B000I1ZYB6/ref=sr_1_3?ie=UTF8&qid=1297322833&sr=8-3, buy the 1” set and the flower shape measured exactly 1.25”
what size bags do you use?
hi bakerella!! love your creations!! – i want to try making cake pops soon and wanted to know if i can use regular vanilla or chocolate frosting? or does it really need to be cream cheese frosting?? thanks!
Im making the homemade frosting that is linked on this page, because in Colombia they dont sell canned frosting, but it came out very smooth, kinda like batter, it doesnt have the consistancy of a frosting???????What did I do wrong???
wow this is genius.
Hi, I just discovered your cake pops and I absolutely love them!!!! I’m already on my second batch because my first one didn’t turn out so well :( So I was wondering if you or anyone else could help me. I’m not sure what the problem is but I can’t get the chocolate melts soft enough to dip the pops in because every time I do, the pop falls off of the stick! And sometimes my dough is too soft (I think). Help!!!
You can also get the cookie cutters from The Pampered Chef :)
Can’t wait to make them for our daughters birthday :)
Hello Bakerella! I discovered your page with a friend of mine and am absolutely in love! I am a newlywed and just moved to California. I have always loved baking and anything with decorating and finally took a cake decorating class. It is actually my bestfriends birthdays and I would love to make them these cupcake pops. Coincidentally both of their birthdays are on the same day and they are both away for college, one in Boston and the other in Boston. I would really like to send them this in a little box as a little tasty gift, would that be possible? Will the cakes still be moist and delicious after shipping?
help…I think my chocolate is too thick…first attempts at the pumpkins and monsters for halloween were messy. Do you typically have to add shortening to thin it out…how thin should it really be?
Does the cream cheese frosting make the cake taste cheesy? Could I just use buttercream? Thanks :)
Congratulations Bakerella, you have a gift and I really tell you, I enjoy your recipes. I have tried some and my husband also is admired. Please keep doing this great job.
Pam
Guatemala city
Can I get away with not having to add the cream cheese if I originally make them in mini cupcake holders. Once I do that and freeze them can I move on to the dipping part?
HOW MUCH FROSTING DO U ADD
Bakerella….. thank you so much for the inspiration and with the step by step instructions… I have always considered myself to be creative but no so much in the kitchen…. I am however going to attempt to make these for my niece’s babyshower. Wish me luck…. :) I’ve i like the way the came out.. i’ll try and post pictures…
This is the cutest thing I have ever seen! I can not wait to make them for my daughter’s birthday party!
Is it possible to make the cake but in mini muffin pan and then chill them and go through the steps of dipping them in chocolate per your instructions. Or do I have to make a cake then crumble and add cream cheese? Is that like a binding agent? I so want to make these for my daughters bday next month.