Cupcake Cookie Pops Recipes

BASIC CUPCAKE POPS

Steps:

• In a 9- by 13-inch cake pan, bake the cake as directed on the box. Let cool completely.
• Once the cake is baked, get organized and set aside plenty of time (a few hours) to crumble, roll, shape, dip, and decorate 4 dozen cupcake pops.
• Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. To make crumbling easier, first cut the baked 9- by 13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
• 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. If you use the entire container, the cake balls will be too moist.
• The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
• Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
• Remove the baking sheet from the refrigerator or freezer and begin shaping the cake balls into cupcakes. Take a chilled ball and roll it into a cylinder shape. Then slide it into the flower-shaped cookie cutter. The cake mixture should fill the entire cutter, with any excess forming a mounded cupcake top on one side. You can use your thumb to keep the shape flat on one side, allowing the rest to form a mound on the other. When you have the shape the way you like it, gently push the shaped cupcake out of the cutter from the bottom. If the mixture is still firm enough, you should also be able to gently pull it out by holding the top mounded side.
• Place the cupcake-shaped cake ball, right-side up, back on the wax paper-covered baking sheet. Continue with the remaining cake balls.
• Once the balls are all shaped into cupcakes, return them to the freezer for 5 to 10 minutes to keep them firm.
• Place the chocolate candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to dip the cupcake bottoms completely in candy coating while holding the bowl without burning your fingers. (It is usually easier to work with about 16 ounces of coating at a time.)
• Melt the chocolate candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
• Take a few cupcake-shaped cake balls at a time out of the freezer to work with. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze.
• 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. 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 will get some coating on them. Don't use water to rinse your hands, as getting water in the coating can make it unusable.
• Place the half-coated cupcake shape on the second wax paper-covered baking sheet, chocolate-candy-coating-side up, mounded side down. 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. Allow the chocolate to dry completely.
• Melt the pink candy coating in the same way as the chocolate.
• Holding its lollipop stick, dip the top of a cupcake in the melted pink candy coating. It should completely cover the rest of the exposed cupcake and meet the edge of the chocolate coating.
• Remove the cupcake pop from the coating and turn it right-side up. If the coating is too hot, it will start to drip down the sides. If this happens, let the coating sit for a few minutes to cool and start to thicken. Then when you dip the tops, the coating will stay in place.
• While the coating is still wet, use a toothpick to touch up any areas the coating may not have covered. Then place 1 M&M (M-side down) on the top and add sprinkles for decoration.
• Place the cupcake pop in a prepared Styrofoam block to dry completely. Repeat with the remaining cupcake pops.
• Store the cupcake pops in an airtight container on the counter or in the refrigerator for several days. You can also cover them in small treat bags, tied with a ribbon, and leave them in the Styrofoam block on the counter.

CUPCAKE CAKE POPS

Steps:

• Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
• Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
• Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
• Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
• Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

COOKIE DOUGH POPS

Steps:

• With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
• Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

COOKIE CUPCAKES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

QUICK CHOCOLATE CHIP COOKIE POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

EASIEST CAKE POPS EVER

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

CHOCOLATE CAKE COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
• Shape dough into small balls; place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
• Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
• Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.