Halloween Brownie Pops and Cupcake Balls

Adorable and delicious!





















I have been so busy with work lately I have been getting behind in my posts. I have managed to get a post up every week, which is my goal, but I have two posts waiting in the wings when I finish this one. Anyhow, I made the above brownie pops with a dear friend of mine a couple weekends ago. She was going attending a dinner party the following evening and wanted to bring something that would impress. We decided to make brownie pops, based off an idea we saw on the Williams-Sonoma and also attempted to make some Cupcake balls like that seen on Cakespy and Bakerella. We were definitely in the kitchen the better part of the afternoon and into the evening, we did make 72 of these things after all, but we had a lot of fun.

For this batch we chose to make white cake with dulce de leche for the Cupcake Balls and Brownies for the ghosts and pumpkins. I am a big fan of cake balls, but let me be the first to say the brownies were even better!

Dulce De Leche Cupcake Balls and Halloween Brownie Pops

1 box white cake mix (cook as directed on box for 13 X 9 cake)
16 oz. jar dulce de leche

1 pan of your favorite brownies, the more fudge-like the better

Assorted candy melts:
1 package white chocolate candy melts
1 package orange candy melts
1/2 package green candy melts
1/2 package chocolate candy melts

Edible Markers
Assorted Sprinkles/Decorations

Bake cake according to package directions. As soon cake is cooked crumble into a large bowl. Mix the bowl of crumbled cake thoroughly with the dulce de leche.

Bake brownies according to your recipe or package directions. As long as the brownies are fudgy you can wait to roll them in to balls.

Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 75). Chill for several hours (you can speed this up by putting in the freezer).

To make pumpkins:

Melt green and orange chocolate in microwave in 30 second intervals stirring in between. When chocolate is completely melted, dip one end of a lolly-pop stick into the green chocolate and then insert it into the brownie or cakeball. Let chocolate harden. Continue to roll balls in orange chocolate and lay on wax paper until firm. When the chocolate has hardened you can use edible markers to draw faces on the pumpkins. Unfortunately the markers I bought did not work, but perhaps yours will work.

To make mummies:

Insert lolly-pop stick into brownie or cakeball. Melt white chocolate in microwave in 30 second intervals stirring in between. When chocolate is completely melted roll balls in white chocolate and lay on wax paper until firm. When the chocolate has hardened decorate with drizzled chocolate. Place white chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate ball. Use round sprinkles or colored chocolate for eyes.

To make cupcake balls or pops I would follow these directions from Bakerella.























We also made monsters with the left over green chocolate. We rolled the pops in green and used sprinkles to give them faces. Below is a picture of my friend Sarah with some of the Monster Pops.