- 24 cake donut holes (not yeast donut holes, just the old fashioned cake)
- 14 ounce bag melting wafers
- 24 lollipop sticks (4 inch)
- 24 mini cupcake liners
- Using a double boiler*, melt chocolate or candy wafers. Be careful to use low heat and stir occasionally so you don’t burn it. Also do not let any moisture get into your melting wafers or it may seize up.
- When it’s completely melted, dip the tip of your lollipop stick about a half inch into the melted chocolate and press it into the top of the donut hole. Place the donut hole onto a parchment paper or Silpat lined baking sheet.
- Repeat with all 24 donut holes. Place them into the refrigerator for 10 minutes or until the chocolate has hardened.
- Then take them out and dip each one all the way into the melted chocolate, letting the excess drip off. I use a spoon to sort of scrap the excess of the bottom. Remember you won’t see this part because it will be underneath.
- While the chocolate is still wet, sprinkle your sprinkles.
- Repeat with all 24 donut holes and refrigerate.
- When the candy coating has hardened, you can place each one into a mini muffin liner.
* A double boiler is a glass bowl set over a small pot with about 1 inch of simmering water it in. You don’t want the water to touch the glass bowl. ** I buy my colored melting candy wafers at Michaels or Hobby Lobby. Source: Inspired by Better Homes and Gardens
- Serving Size: 1 Cake Pop
- Calories: 129
- Sugar: 9.4g
- Sodium: 137mg
- Fat: 5.4g
- Saturated Fat: 1.9g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 19g
- Fiber: 0.8g
- Protein: 1.9g
- Cholesterol: 4.2mg