April 12, 2016
Cake Pops were only created in 2008. But for a relatively new dessert, these cake balls on a stick have become wildly popular all over the United States. Even Starbucks is carrying their own version - and you know when Starbucks is doing it - it's kind of a big deal.
Cake Pops also happen to be the perfect dessert for parties. They are easy to serve, easy to eat, and easy to customize. Some people have gotten so creative with decorating their pops - it's turned into a real art form. Just check out these Elephant Cake Pops, or these Cookie Monster Cake Pops.
In the past I have made Confetti Cake Pops, Chocolate Peanut Butter Cake Pops, and Mint Chip Cake Pops. But today's pops are a little different. While they are inspired by the traditional Cake Pop - these pops are filled with a decadent dark chocolate brownie instead.
These brownies are so moist and fudgy, you don't even need to add extra buttercream to bind the crumbs together. They are the ultimate pop for all the chocolate lovers out there - and it's doesn't hurt that they are super cute as well!
- 2/3 cups all purpose flour
- 1 cup sugar
- 1/2 cup + 2 tablespoons unsalted butter, at room temperature
- 7 oz. bittersweet chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1/2 pound
- Dark Melting Chocolate
- 1/4 pound
- White Melting Chocolate
- Pink and purple
- Chocolate Coloring
- Lollipop sticks
- Chocolate Sprinkles
- Preheat the oven to 350 degrees and prepare an 8x8 baking pan with non-stick cooking spray and parchment paper.
- In a small bowl, use the microwave to melt the chocolate. Set aside to cool.
- In an electric mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs and vanilla extract. Put mixer on medium speed, and mix for five minutes.
- Add melted chocolate. Mix until combined.
- Add flour and cocoa powder. Mix until just combined.
- Pour batter into prepared pan. Bake for 35-40 minutes.
- Put on a wire rack to cool.
- Once cool, crumble the brownies into a large bowl. Mix with hands until crumbs are able to bind together to form balls. Use a small ice cream scoop to scoop out small balls. Place in fridge for 1 hour.
- While the balls are in the fridge, melt dark melting chocolate in the microwave.
- Take the balls out of the fridge, dip the lollipop into the melted chocolate and into the middle of the brownie ball.
- Dip cake ball into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
- When the excess chocolate has dripped off, push the lollipop stick into styrofoam block to dry.
- While the brownie pops are drying, melt the white melting chocolate in the microwave.
- Divide the chocolate in half and use the chocolate coloring oils tint the chocolate. Use a fork to drizzle colored chocolate onto the pops and add sprinkles.
*Makes about 14 pops
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