Rich, chocolatey, and perfectly bite-sized, these homemade Celebration Cake Pops are a fun and festive treat thatโs easier to make than you might think. The base is a moist chocolate cake made with strong brewed Winans Blend coffee to enhance the deep cocoa flavor, then mixed with a creamy chocolate frosting to create a soft, truffle-like center. Each ball is dipped in smooth Winans dark chocolate bark and finished with a sprinkle of red, white, and blue for a festive touch. These sweet little desserts are perfect for parties, holidays, or whenever youโre craving a rich chocolate treat in a perfectly poppable form.
Makes approximately 32 Celebration Cake Pops
Ingredients:
Chocolate cake:
1 cup granulated sugar
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup strong brewed Winans Blend coffee
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
Chocolate frosting
1/4 cup unsalted butter (1/2 stick) softened
3/4 cups powdered sugar
2 tbsp unsweetened cocoa powder
1 tbsp milk
1/4 tsp vanilla extract
Chocolate coating
10 oz Winans dark chocolate plain bark
2 tsp refined coconut oil
Red, white, & blue sprinkles
Directions:
Chocolate cake
-
Preheat the oven to 350F (degree symbol). Grease and flour a 9-inch round cake pan.
-
In a large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Make a well in the center. Pour coffee, buttermilk, oil, egg, and vanilla into the well. Using a hand mixer, beat for two minutes on medium speed. NOTE: Batter will be thin.
-
Pour the batter into prepared cake pan.
-
Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
-
Cool for 15 minutes. Remove from the pan and place on a wire rack to cool completely.
Chocolate frosting
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter until smooth.
-
Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1-2 minutes or until fully combined.
-
Add the cocoa powder and mix until well combined. Scrape down the sides of the bowl, then mix in the milk and vanilla extract on medium speed until everything is fully combined.
Cake Pops
-
Crumble the cake into small pieces into a bowl of a stand mixer fitted with the paddle attachment. Add the chocolate frosting to the bowl (approximately 1/2 cup), and mix until fully combined. The mixture should resemble cookie dough.
-
Using a 2 TB cookie scoop, scoop the mixture and roll into balls and place on parchment-lined baking sheet. Freeze for 1 hour.
-
Place dark chocolate bark in a microwave safe bowl and add 1 1/2 tsp refined coconut oil. Microwave in 20 second intervals, stirring well between each one, until completely melted and smooth.
-
Dip the end of a lollipop stick into the melted chocolate, about 1/4 inch. Immediately place a cake ball onto the chocolate covered end of the stick until it is 3/4 of the way in.
-
Dip the cake pop into the melted chocolate so the entire cake pop is covered in chocolate (not the stick).
-
Gently tap the stick a few times on the edge of the bowl and rotate to get excess chocolate off.
-
Immediately place sprinkles on top.
-
Stick into a styrofoam block and allow to set. NOTE: You may need to reheat the chocolate again as you go.
-
Set at room temperature for at least 30 minutes.
Store the coated Cake Pops or Cake Balls in an air-tight container or Ziploc bag for up to 1 week in the refrigerator. Freeze for up to 3 months; thaw overnight in the refrigerator before serving.
Recipe by: Megan George