Chocolate Espresso Cake Pops
- 1 box devil's-food cake
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 1/2-3 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 tablespoons espresso powder, plus more for sprinkling
- 2 bags white chocolate melting wafers
- cake pop sticks
- Make a devil’s-food cake according to the instructions and ingredients on the packaging. After the cake has cooked, let it cool. (This can even be done a day ahead of time before starting the cake pops!)
- After cake has cooled, cut into small pieces within the pan. Put the pieces of chocolate cake in a bowl and mix with a fork to continue to break into smaller pieces.
- In batches, add the Espresso Chocolate Frosting (recipe below) to the cake and mix until fully combined. (Don’t add all of the icing if you don’t need it. Use your judgment—the mixture should combine all of the cake and icing without leaving crumbs but should not be overly sticky/wet)
- Use a measuring tablespoon to roll a heaping scoop of cake mixture into a ball. Roll balls until they are smooth with little to no lumps. Place the cake balls onto a lined pan and freeze until hardened. (About 20 to 30 minutes)
- Pour the white chocolate wafers into a microwavable dish and heat until melted, stirring often so it doesn’t burn. (Use a small dish and repeat this process so the pops will be able to be almost fully coated when dipping.)
- Remove the cake balls from the freezer. Dip the cake pop stick into the chocolate and insert it into the center of the cake ball.
- Dip the cake ball into the chocolate and let any excess chocolate drip off. Use a spoon to help coat any parts of the cake ball that don’t get dipped.
- Sprinkle with espresso powder and let pop dry by placing sticks upright through the holes of a colander or into Styrofoam to dry.
- Let the chocolate coating cool and harden for 5 to 10 minutes. Eat and enjoy!
For the Espresso Chocolate Frosting
- Mix cocoa in the bowl of a large stand mixer to get rid of any and all clumps of powder.
- Add softened butter to the cocoa. Cream until smooth.
- Add powdered sugar and milk to the butter/cocoa mixture by adding 1 cup of powdered sugar and 1 Tbsp. of milk at a time. Do this until all the sugar and milk are combined.
- Add vanilla and espresso until the mixture is very light and whipped in texture.