Line a 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
- Liquid measuring cup
- 9 lollipop sticks
Measure 1 to 1-1/2 tablespoon muffin mixture and roll into a ball. Place balls on prepared pan. Refrigerate 2 hours.
Melt chocolate wafers in a 1-cup liquid measuring cup. Dip lollipop sticks into melted chocolate and insert into frozen muffin balls. Let stand for 10 minutes. Dip pops into coating to cover, allowing excess to drip off. Add sprinkles, then place 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