Starbucks Chocolate Cake Pop Recipes

CHOCOLATE CAKE POPS

Chocolate Cake Pops image

This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.

Provided by HorseLover.360

Categories Desserts Cakes Cake Pops

Time 30m

Yield 10

Number Of Ingredients 11

Ingredients

¾ cup all-purpose flour
½ cup white sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup buttermilk
3 tablespoons vegetable oil
1 egg
½ teaspoon vanilla extract
¼ cup freshly brewed hot coffee

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.

Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g

ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)

Ultra Moist Starbucks Chocolate Cake (Or Cupcakes) image

You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.

Provided by New Mom Kate

Categories Dessert

Time 45m

Yield 2 round cake pans or 24 cupcakes, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup canola oil
1 cup milk
1 teaspoon vanilla
8 ounces starbucks black coffee, cooled (or any brand can be substituted)

Steps:

Preheat oven to 350°.
In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
Stir in sugar, cocoa powder, salt, baking soda and baking powder.
Alternate stirring in flour and milk.
Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
Pour batter into two greased 9-inch round cake pans.
Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

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