1. Using a toothpick, poke a small hole in one side of each muffin liner. Place lollipop sticks in holes and arrange on a baking sheet.
2. In a bowl, microwave chocolate chips in 30-second intervals, stirring, until just melted. Spoon 1 tablespoon melted chocolate into each muffin cup. Refrigerate at least 30 minutes. Tear away muffin cups.
3. To decorate, tint 1 cup royal icing pink. Tint 1/4 cup icing bright green. Place the pink icing in a plastic bag fitted with a plain tip, and the green icing in a plastic bag fitted with a small leaf tip. Pipe swirls to resemble roses on chocolate, then pipe leaves at base of each flower. Write "love" on several lollipops. Use pink icing to attach sprinkles and icing decorations to lollipops.
1. In a large bowl, with mixer on low, beat together confectioners' sugar, powdered egg whites, and water until well combined. Increase mixer speed to high, and continue beating for 5 minutes, until stiff peaks form.