PREPARING CUPCAKE SHAPES - Roll dough into 1" balls and chill for at least 10 minutes or until firm. Place chilled ball into mold and press. (use powder sugar sprinkled in mold in you have issues with sticking). Wipe off excess dough from sides of mold and open. Remove cupcake. Place finished cupcakes on parchment paper and chill and additional 10 minutes or until firm and cool to touch.
DIPPING - Dip base of cupcake in melted chocolate wafers, then add stick. Use a lobster fork or corn fork to keep hands clean and aid in dipping.
Dip into chocolate.
Insert stick while removing fork at the same time.
When dry, dip top of cupcake in colored candy wafers. Before dipping top of cupcake you may need to re-chill your cake pop if it is no longer cool and firm. Add sprinkles to decorate.
(CLICK HERE TO SEE A *VIDEO OF THIS PROCESS) *video shows how to make the Oreo Truffle dough as well so you can skip forward if you want to see just the dipping of the cupcake pop)