Line a small rimmed baking pan with foil; set aside. Unwrap muffins and crumble into a medium bowl. Stir in frosting until well-combined.
Who needs cake pops when you can have muffin pops!?
Servings and Ingredients
|2 Hy-Vee Bakery loaded jumbo red velvet muffins|
|¼ c. canned Hy-Vee creamy cream cheese frosting|
|½ (10-oz.) pkg. dark chocolate melting wafers|
|Desired sprinkles, for garnish|
Things To Grab
- Baking pan
- Aluminum foil
- Small microwave-safe bowl
- 9 lollipop sticks
Using about 1-1/2 tablespoons muffin mixture for each, roll into 9 balls. Place balls in prepared pan. Refrigerate 2 hours.
Microwave chocolate wafers according to package directions in a small microwave-safe bowl until melted and smooth when stirred. Dip lollipop sticks into melted chocolate and insert into refrigerated muffin balls. Let stand for 10 minutes. Dip pops into chocolate mixture to coat, allowing excess to drip off into bowl. Coat with sprinkles, then stand upright until chocolate is set. Refrigerate for up to 1 week.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 25mg
- Sodium: 125mg
- Total Carbohydrates: 28g
- Protein: 2g