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Directions. Step 1 In a 9- by 13-inch cake pan, bake the cake as directed on the box. Let cool completely. Step 2 Once the cake is baked, get organized and set aside plenty of time (a few hours.
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Chocolate Cupcake Pops. February 1, 2008 by Bakerella. Okay, so I guess you can tell I am in a dipping kind of mood lately. I had an idea for these candy covered cupcake pops and I had to see if I could pull them off. I can't decide if these look like ice cream sundaes or not. But when I made them I did have cupcakes in mind.
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Next, grab some chocolate bark and melt it in a bowl or double boiler. Bakerella likes to microwave the chocolate in a bowl in 30-second intervals. You could also use these, found at candymaking or hobby stores. When the chocolate is melted, hold the formed cupcake ball in your hand and dip the base into the chocolate.
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Place the baking sheet with the cake pops in the refrigerator for about 1 hour to firm up. While the cake pops are chilling, melt the white candy melts or white chocolate chips in a microwave-safe bowl according to the package instructions. Stir until smooth and fully melted. Remove the cake pops from the refrigerator.
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Grease a 9-inch springform pan. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes.
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In a large bowl, crumble the cake into fine crumbs using your hands. Add 2 tbsp of vanilla frosting and mix with a spoon or your hands. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press.
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Refrigerate the balls for 40 minutes (or freeze for 15 minutes). 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.
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While the cupcake shapes are chilling, melt the chocolate candy coating to use for the bottoms of the cupcake pops. Place the candy coating in a deep, microwave-safe plastic bowl. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between.
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Step 2: Baking. Line the large muffin tin, as you will have 18 cupcakes out of this mix. Pour the batter to ⅔ full, which is about an ice cream scoop or 1 + ¼ tablespoon. That's the perfect ratio! Bake them at low, 350 °F (180 °C) without or 320 °F (160 °C) with a fan, on the middle rack for 20-22 minutes .
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Preheat oven to 350°F (177°C). Grease a 9-inch pan ( round or square) or 9-inch springform pan. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl.
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Separate whites from yolks. Give a quick stir to the whites, nothing much, and season them with salt and pepper. Pour them into the molds, until almost full. Fill 6 molds with whites and 4 with yolks. Bake them for about 20 minutes. Remove them from the tin and leave the whites to cool while you work on the topping.
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Directions. 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.
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Join us as we made these oh-so simple, delicious fidget cupcakes! What's not to love? OVER 13? Subscribe for celebrity interviews, tutorials, DIYs, reviews.
