Dark Chocolate Cake Pops Recipe 445

CHOCOLATE CAKE POPS

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

DARK CHOCOLATE CAKE POPS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Add in eggs, coffee, milk, oil, vinegar, and mint extract to the flour mixture. Mix well until smooth (should be a little runny). Pour into cake pop maker. Bake for 1 to 2 minutes or until toothpick comes out dry. Cool on wire racks. COATING: After the cake balls are cooled, place them in the freezer for about 15 minutes until they get a little more firm. Dip the tip of lollipop stick into the candy coating or chocolate of your choice (Candy Melts from Michael's work well), then stick into the cake balls. Place them back in the freezer for another 15 minutes to set the sticks. Then dip them into the candy coating or chocolate. If you want, you may add sprinkles, nuts, candy or other decorative toppings. Let them dry and they are ready to eat!

CHOCOLATE POPS

Steps:

• Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
• Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
• This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities.

CHOCOLATE-DIPPED CAKE POPS

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
• Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
• Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
• Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.

EASY CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

CHOCOLATE CAKE POPS

Steps:

• Beat together the butter and sugar in a bowl until the mixture is light and fluffy.
• Add one egg at a time and date after each addition until fully incorporated. Sift or add the flour and cocoa powder into the bowl and then add the milk. Mix heavily or one could say beat until the mixture is smooth and completely mixed.
• Cook the cake pops in a cake pop maker for approximately four minutes. If necessary leave in for 20 extra seconds. Once the cake pops are ready stick on some lollipop sticks and if you want you can dip in microwaved candy melts. If not you may just eat the cake pops plain.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

GALAXY 'BOX' CAKE POP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the yellow cake batter according to package instructions and pour into greased pan.
• Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
• In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
• Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
• Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
• In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
• In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
• Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
• Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
• Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
• Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
• Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
• Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
• Enjoy!