Directions

1. 1

   Prepare the cake batter according to the package directions on the cake mix box.

2. 2

   Pour the prepared batter into a microwave-safe 13x9-inch rectangular pan.

3. 3

   Microwave the cake on medium-high power (level 7) for 9 minutes. Check the surface for any large wet spots. If still very wet, add 1-3 additional minutes until barely any raw batter remains visible on the surface. The center may still be slightly moist; it will finish setting as the cake cools.

4. 4

   Let the cake cool for 10 minutes, then use a large spoon or fork to break up any large chunks, allowing steam to escape and speeding the cooling process. Allow the cake to cool completely to room temperature.

5. 5

   Transfer the cooled cake into a food processor and pulse about 8 times until the cake resembles coarse crumbs. Work in batches if needed. Pour all cake crumbles into a large mixing bowl.

6. 6

   Add approximately 3/4 of the can of cream cheese frosting to the cake crumbles. Mix with a large spoon until no frosting streaks are visible and the mixture is wet and sticky. Test by rolling a small amount in your hands; if it holds together as a ball, the consistency is correct. If it crumbles, add more frosting one spoonful at a time until it binds well.

7. 7

   Roll the cake mixture into 20 compact balls approximately 1.5 inches in diameter. Place them on a baking sheet or plate. Refrigerate for 40 minutes or freeze for 15 minutes until firm.

8. 8

   In separate microwave-safe bowls, melt the chocolate candy melts, pink candy melts, and hot pink candy melts in 30-second intervals, stirring until completely smooth. This typically takes about 1½ minutes per color. Stir 1 tablespoon of oil into each melted candy mixture to thin it to a dipping consistency.

9. 9

   Remove the chilled cake balls from the refrigerator. Gently roll each ball into a slight oval shape. Place one end into the cookie cutter and carefully press and mold the cake ball so it forms a flat base and a rounded muffin-top top. Pop the shaped cupcake out of the cutter and place it on a clean plate. Repeat with all balls, then refrigerate again until firm.

10. 10

    Line a baking sheet with parchment or wax paper. If the melted candy has thickened, warm it in the microwave for 30 seconds.

11. 11

    Hold one cupcake shape and dip the flat base into the melted chocolate candy, coating it completely. If the chocolate is too thick, stir in an additional teaspoon of oil. Place the dipped cupcake base-side down on the prepared baking sheet.

12. 12

    Insert a popsicle stick vertically into the center of the chocolate-covered base of the cupcake. Repeat with all remaining cupcake shapes.

13. 13

    If needed, warm the pink or hot pink candy melts for 30 seconds in the microwave. Holding each cupcake by its stick, dip and swirl the muffin-top portion into your choice of pink melted candy. Return to the baking sheet.

14. 14

    While the candy coating is still wet, sprinkle the top of each cupcake pop with colorful sprinkles. Carefully insert the stick into a large styrofoam block at an angle so the cupcake pops can dry without sticking to the surface.

15. 15

    Let the cupcake pops dry completely, about 30-45 minutes, in the styrofoam holder. Once set, remove from the foam.

16. 16

    Place each finished cupcake pop into a clear cellophane bag and tie closed with decorative ribbon for gift-giving or display.