Brighten up any occasion by serving some Pink Polka Dot Candy Cups. Each cupcake sized dessert cup is rimmed with pink rock candy and is just the right size to fill with a few small scoops of your favorite ice cream.
Whether you are looking for a cheerful treat to serve for Mother’s Day, at a baby shower or a birthday party, or for breast cancer awareness month event, these sweet pink desserts will be perfect.
Each edible bowl is created using pink candy melts and is rimmed with pink rock candy then filled with scoops of strawberry ice cream. After your party guests enjoy their ice cream, they can break the bowl and eat it too.
They are as fun to make as they are to eat.
Pink Polka Dot Candy Cups filled with Ice Cream
When I’m having a party I love serving ice cream, mousse, or pudding in chocolate cups. Not only do the cups look really nice, but there’s fewer dishes for me to wash, and that is always a good thing.
Over the years, I have shared lots of different recipes and tutorials for creating edible candy cups using a variety of techniques.
I’ve shown you how to paint chocolate into a semi-hemisphere silicone mold to make Sprinkle Coated Chocolate Bowls and how to dip a balloon in chocolate to make Grinch Candy Cups and Peppermint Bark Balloon Bowls.
I’ve also created a step-by-step tutorial showing how to use plastic cups to make Santa Suit Candy Cups.
Today, I’ll share with you how you can use a muffin tin to make these cute Pink Polka Dot Candy Cups.
To create these cute bowls, you’ll need a non-stick muffin tin, a food use only paint brush, bright pink candy melts, bright white candy melts, and pink rock candy crystals. I found 2.2 ounce packages of Betty Crocker Candy Shop Pink Crystals at Kroger.
Start by melting the bright pink candy melts. For detailed melting instructions see the Chocolate Making Tips page.
Then use the paint brush to paint large polka dots all over the inside of 6 muffin tin cups.
If the first coating of pink doesn’t look opaque, go back and add a second coat.
It’s challenging to the get the polka dots perfectly round, but that is alright. The dots will look great when the chocolate bowls are finished. But if you have drips, allow them to dry them pick them off before filling the cups with the lighter pink candy.
To keep the color consistent, you’ll want to melt some bright white candy melts then stir in some of the bright pink candy melts.
I liked how the color matched better than using the bright pink and the light pink candy melts.
Spoon about 2 tablespoons of the light pink candy into one muffin cup and use a spoon to push the candy coating up and around the sides.
You want to cover the pink dots completely making sure the entire muffin cup is filled with light pink candy.
Wipe the top edge clean so that you have nice level candy bowls.
You should have a few tablespoons of candy remaining after you create your 6 bowls.. You’ll need to use it to add the rock candy around the edge of the bowls, so set it aside for now.
Pop the muffin tin in the freezer for 10 minutes.
Then remove it and gently tug on the candy bowls, lifting them out of the muffin tin.
Allow the candy bowls to sit at room temperature for 10 minutes before dipping them, otherwise the candy coating will harden too quickly and your candy crystals wont stick.
Pour the pink rock candy into a shallow bowl. Reheat the remaining pink candy coating for 10-20 seconds until melted.
Dip the top edge of a candy bowl in the melted candy then…
immediately dip it in the pink rock candy, pressing the rocks along the edge of the candy bowl.
Remove and set aside to dry.
Don’t move them around a lot while they are still wet or the rock candy crystals will fall off.
If you don’t want to use rock candy to rim your chocolate bowls, you could use any style of pink sprinkles instead.
Fill with ice cream when ready to serve.
You could also fill them with chocolate mousse, pudding, sorbet, gelato, or candy.
I used a very small ice cream scoop so that I could add a few scoops stacked up in these cupcake sized cups. You can simply add one big scoop, if you prefer.
- 4 ounces bright pink candy melts
- 10 ounces bright white candy melts
- 3-4 ounces pink rock candy crystals or sprinkles
- Ice Cream
- Pour bright pink candy melts into a microwave safe bowl.
- Heat for 20 second increments, stirring after each, until melted.
- Use a food use only paint brush to paint pink polka dots on the inside of 6 cups in a muffin tin.
- Pour bright white candy melts into a microwave safe bowl.
- Heat for 30 second increments, stirring after each, until melted.
- Stir in the remaining pink candy melts.
- Spoon about 2 tablespoons of the light pink candy into one muffin cup. Use a spoon to push the candy coating up and around the sides covering the pink dots completely.
- Repeat, covering all 6 polka dotted cups.
- Pop in the freezer for 10 minutes.
- Remove and gently tug on the candy cups, removing them from the muffin tin.
- Allow the candy bowls to sit at room temperature for 10 minutes.
- Pour the pink rock candy into a shallow bowl.
- Reheat the remaining pink candy coating for 10-20 seconds until melted.
- Dip the top edge of each candy bowl in the melted candy then immediately dip it in the pink rock candy, pressing the rocks along the edge of the candy bowl.
- Remove and set aside to dry.
- Fill with ice cream when ready to serve.
If you like serving your desserts in edible cups, you might also like these other ideas…
100% Edible Popcorn Serving Bowl • Chocolate Chip Cookie Serving Bowl
Coconut Macaroon Cups with Blueberry Curd • Almond Nougatine Cups with Chocolate Ganache
Rice Krispie Treat Serving Bowl with Star Treats • Rice Rrispie Treat Coffee Mugs