The making of cupcake pops

I made some of these pops to go with a baby shower cake. I saw these on Bakerella and fell in love. I hope you do too!

Here are some of the things you may need to do the cupcake pops:
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 white chocolate bark
food coloring for the white bark, if needed
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 (to help stand the pops up)

Directions:
1. Bake cake in 13X9 pan as to directions. Cool completely.
2. Crumble cake into big bowl, making sure that the cake is very crumbly.
3. Mix the cream cheese frosting and the cake bits until smooth.
4. Form this mixture into 1 1/2 inch balls (on wax paper). This should make about 50 balls.
5. Cover with wrap or foil and freeze for 30-45 minutes until pretty firm.
6. Take the frozen balls out of freezer and work them into ovals and them into a rough cupcake (mushroom) shape with your hands. You can even use a flower shape or circle shape cookie cutter to help shape the balls faster. About half of the oval should form the bottom of the cupcake and the other half should form the top of the cupcake.
7. Put these back on the wax paper, cover them with foil and put back into the freezer for another 30-45 minutes.
8. Once they look firm again, warm up the chocolate bark in the micro according to package directions.
9. Dip the bottoms of the cupcakes into the chocolate bark (only cover the bottom of the cupcake - up to the rim).
10. Place a lollipop stick into the bottom of the cupcake (into the warm chocolate bark) and place onto the wax paper (cupcake top side up) to dry/cool. The sticks will be in the air. Let them cool completely on the wax paper, about 20-30 minutes.
11. When ready, warm up the white bark (or any color- just add a little color to warm white bark if you would like) for the tops in the micro.
12. Let this bark cool just a little so it's not too runny when you put it on the pop tops. You don't want this bark to run onto the brown bottoms.
13. Hold onto the sticks and dip the pop tops into the bark to cover the remaining pop tops. You can use a toothpick to help cover any bare area.
14. While the pop tops are warm still, sprinkle the tops. You can put M&Ms on the the middle of the tops too for decoration.
15. Let cool completely again- this time in the Styrofoam blocks. I needed three green blocks (founds at Joann Fabrics). I let them cool this time for an hour.
16. Put the wrappers and ties on when cooled and ready to eat.
17. You can cool in fridge if you like to eat them that way. Also good at room temperature.

These would be fun for any occasion and can be decorated however you would like. You can even make them without the sticks and package them in little decorative boxes for holiday gifts. These little pops/cupcakes are very cute and fun since they are bite sized.

**UPDATE ON THESE POPS: I can't eat them myself, but my taste testers all agree that these are the BOMB and my 2 guys have talked me into making them for the holidays. I guess these are pretty addictive.