Chocolate and Mocha Cake Pops

Chocolate and Mocha Cake Pops from Pinay In Texas Cooking Corner

Ingredients:

For the cake pops:

(Chocolate) Makes about 3 dozen cake pops

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp melted Ghirardelli Dark Chocolate
  • 1/4 cup buttermilk
  • 3 Tbsp olive oil
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup freshly brewed hot coffee
 (Mocha) Makes about 3 dozen cake pops
  •  same as above except for the 3 Tbsp melted Ghirardelli Dark Chocolate which I replaced with 1 Tbsp Cocoa and 1 Tbsp instant coffee

For the vanilla glaze: Makes about 1 1/2 cups of glaze

  • 1/2 cup melted butter
  • 2 cups confectioners sugar, sifted
  • 2 tsp vanilla extract
  • 4 Tbsp hot water

For the chocolate coating with sprinkles/cashews

  • 2 cups melted semi-sweet chocolate morsels
  • 1/2 cup chopped cashew nuts
  • sprinkles

Procedure:

For the chocolate cake pops:

1. Combine flour, sugar, baking soda, baking powder and salt in a mixing bowl. Mix well.

2. Add melted chocolate, buttermilk, olive oil, egg and vanilla. Using a mixer, blend until smooth. Add brewed coffee and continue mixing until coffee is evenly incorporated  into mixture. 

3. Fill each cooking reservoir with about 1 Tbsp of batter.

4. Bake for 5 minutes.

5. Allow to cool and glaze/coat as desired.

For the chocolate cake pops:

1. Combine flour, sugar, cocoa, instant coffee, baking soda, baking powder and salt in a mixing bowl. Mix well.

2. Add buttermilk, olive oil, egg and vanilla. Using a mixer, blend until smooth. Add brewed coffee and continue mixing until coffee is evenly incorporated  into mixture. 

3. Fill each cooking reservoir with about 1 Tbsp of batter.

4. Bake for 5 minutes.

5. Allow to cool and glaze/coat as desired.

For the vanilla glaze:

1. Combine melted butter with confectioners sugar, stirring until well blended.

2. Stir in vanilla.

3. Blend in hot water and stir until smooth.


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