It seems like there are a lot of steps, but I’ve taken care to give you detailed instructions so that your cupcake pops come out beautiful! I purchased all my ingredients (except for the cake mix and frosting) at Michael Arts & Craft Store. Use a cookie cutter no larger than 1.25”.
You don't have to bake the cake in the microwave (though technically it's no longer "baking" right!?) and instead you can bake the cake in the oven according to package instructions.
recipe adapted from Bakerella
Ingredients:1 box red velvet cake mix + ingredients needed to make the cake according to package instructions
1 can cream cheese frosting
1.25” round or flower shaped cookie cutter
1 bag chocolate candy melts (or chocolate bark)
2 bag each pink and hot pink candy melts (or colors of your choice)
3 tablespoons canola or vegetable oil
parchment or wax paper
20 popsicle sticks
large styrofoam block
20 clear candy bags
1. Mix the cake batter according to package instructions. Pour batter in an 13" x 9" microwave safe pan. If you are using a smaller pan, use less batter or divide into two (though your cooking time will decrease and you'll have to adjust on your own.)
2. Set your microwave on medium-high (level 7) and cook time for 9 minutes. Take a peek, and if there is a large area of "wet" batter, add another 1 minute - 3 minutes, until there is barely any wet batter on surface. It's okay if the center is still just slightly wet - it will finish cooking as it cools. Let cake cool 10 minutes. Use a large spoon or fork to break up the chunks so that the steam can escape and cool faster. Now let cake cool the rest of the way.
3. Place the cake chunks into a food processor and pulse until cake is crumbly, about 8 times. You may want to do this in 2 batches. Dump the cake crumbles into a large bowl.
2. Add about 3/4 of the can of cream cheese frosting and use a large spoon mix well until you can’t see any of the frosting. The cake should be a bit wet and sticky. Take a little scoop in your hands and roll into a ball. If the ball falls apart, mix in another big spoonful of frosting. The ball you form should stick together nicely, not crumble apart.
3. Using your hands, roll the cake into 1.5” compact balls and place on baking sheet. If the balls don’t quite stick well, mix in more frosting. Refrigerate the balls for 40 minutes (or freeze for 15 minutes)
4. In separate bowls, melt the candy melts in the microwave at 30 second intervals, stirring each time until smooth. This should take about 1 1/2 minutes. Stir in 1 tablespoon of the cooking oil in each bowl to thin out the frosting a bit.
5. Let’s form the cupcakes. Roll a cake ball into an slight oval. Stick one end into the cookie cutter and use your hands to press and form so that it has a flat bottom and a round muffin top. Pop it out of the cutter and place back on the plate. Repeat with all balls and then return to refrigerator to chill.
6. Line a baking sheet with parchment or wax paper. If your candy melts have stiffened a bit, return to microwave for 30 seconds.
7. Take one cupcake and dip the base into the chocolate melt to completely cover the bottom. If the chocolate is too thick, stir in a teaspoon of cooking oil. Place the dipped cupcake upside down onto the baking sheet. Insert a popsicle stick in the middle of the base. Repeat with the remaining.
8. Now let’s dip the top! Start with the first batch again. If needed, you can warm the pink candy melts in the microwave for 30 seconds. Holding the cupcake by the popsicle stick, dip and swirl the top of the cupcake into the pink. Sprinkle the top with a bit of fun sprinkles and then poke the stick into the styrofoam block to let the cupcake pop dry. Repeat with remaining.
9. When the cupcake pops are dry, package them with the clear bags and a pretty ribbon.