- 48 store-bought doughnut holes
- 48 ounces candy coating (available at craft and baking stores like Michaels), chocolate chips or white chocolate chips
- 48 Paper lolipop sticks
- Sprinkles, nuts or candy of your choice
DirectionsMakes about 48 cake pops
Place 48 store-bought doughnut holes in the refrigerator 2 to 3 hours (or in the freezer 15 minutes). Place 16 ounces candy coating (available at craft and baking stores like Michaels), chocolate chips, or white chocolate chips in a deep, microwave-safe bowl and melt in the microwave, stirring every 30 seconds. Melt more candy as needed throughout the process (you will need about 48 ounces total).
Place an upside-down colander or block of Styrofoam on waxed paper. Working in small batches (and leaving remaining doughnut holes in the refrigerator), stick doughnut holes on paper lollipop sticks, pushing in about halfway. (If they don't fit snugly, first dip sticks in 1/2 of candy coating and then slide into doughnut holes.)
Dip the doughnut hole into the melted candy coating until it is completely covered, then remove in one motion. Make sure the coating meets at the base of the lollipop stick. If excess coating starts to drip, hold the stick at an angle in your left hand and use your right hand to gently tap your left wrist, rotating the stick as necessary. When coating stops dripping, gently roll in or top with sprinkles, nuts, or candy, if using. Then prop the cake pop upright in a colander hole or the Styrofoam block to dry. If adding swirls or drizzles, let coating dry before drizzling or piping additional melted candy coating. Return pops to colander hole or Styrofoam block to finish drying.
Repeat with the remaining doughnut holes. Let cake pops dry completely. Store in an airtight container on the counter or in the refrigerator up to 3 days.
Next: 5 groovy toppings in fantastic flavor combinations
Chocolate Peanut Butter
Use plain or glazed doughnut holes and chocolate candy coating or chocolate chips. Melt chocolate, then stir in 1/4 cup creamy peanut butter. After dipping, gently roll the pop in crushed peanuts or crushed pretzels.
Use plain, glazed, or chocolate doughnut holes and white vanilla candy coating or white chocolate. After dipping, use a mesh strainer to dust cocoa powder over the upper half (optional), and place a chocolate-covered espresso bean on the top.
Use jelly-filled doughnut holes and pink, red, or white candy coating. Top with white sprinkles or candy coating drizzle.
Mexican Hot Chocolate
Use plain, glazed, or chocolate doughnut holes and chocolate candy coating or chocolate chips. Melt chocolate and stir in 1/4 tsp. cayenne pepper and 1/4 tsp. cinnamon. After dipping, top with red sprinkles.
Use plain or glazed doughnut holes and white vanilla candy coating or white chocolate. After dipping, sprinkle with shredded coconut.
Recipe adapted from Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, by Bakerella