Shamrock Cupcake Pops

I made these cupcake pops with a chocoalte cake out of a box and mixed with Vanilla Buttercream Frosting. My husband and children loved them but I thought they were a little too sweet for my taste. Next time I will go back to Cream Cheese Frosting. I always use my hands to mix ~it goes much faster and I like to feel the texture of the dough and make sure I am getting the consistency I like. The amount of frosting is really a personal choice. More frosting makes the dough moister and sweeter but also makes it harder to work with. I find that freezing the dough for a little while makes it much easier to work with. Even after the shapes are made I put them back into the freezer and keep them chilled until I actually dip them. It seems to set the candy melts faster with less drips. Once you have mixed your dough and made your shapes you are ready to dip. Melt green candy melts and dip the bottom of the cupcake into the melted candy covering your bottom completely. Now place your stick inside the pop. I use an egg carton for placing my cupcakes to dry during this stage and to store them until they are ready for the next stage. It keeps them from falling all over the place. Now melt the white candy melts. Get your sprinkles and M&M's ready. Dip the top of the cupcake into the melted white candy, sprinkle on the shamrock mix and top with a green M&M with the writing facing down. Use your styrofoam board for placing your cupcake pop to dry. Complete Instructions with web links at www.mylittlecupcakepop.com