Saturday, October 13, 2012

Espresso Cake Pops

I am not a fan of making cake pops. But I DO like their individual serving size which makes them perfect for a crowd.

I made these for my sisters birthday last week and all her teacher co workers, they loved them!

They bugged her for three days straight asking when she was going to bring more treats to work.

I personally think they are a deliciously coffee infused treat. Not for children. I put a lot of espresso into these, and they give you a good caffeine kick.

Which is exactly why all those teachers loved them. I think you will too.



Espresso Cake Pops                                             makes 50 pops

The Cake
1 box Betty Crocker's Spice Cake
3 eggs
1 1/4 c water
3 tsp instant espresso powder
1/3 c oil
1 oz brandy

Frosting
8 oz mascarpone cheese
4 oz cream cheese
1/2 c powdered sugar
1 tbl milk
1/2 tsp vanilla extract

Additons
1 heaping tbl instant espresso powder

Coating
1 large package of chocolate coating (NOT CHOCOLATE CHIPS)
decorative sprinkles

1. Mix the boxed cake mix, eggs, water, oil, brandy and espresso powder according to the package directions. Let cake cool an hour and crumble into small pieces by hand or in food processor.

2. Mix frosting ingredients until smooth and incorporate with the crumbled cake until fully combined. Sprinkle in another heaping tablespoon of espresso powder and mix well.

3. Line a jelly roll pan with wax paper. Scoop  up the cake, a tablespoon at a time, and roll into individual balls, set on wax paper. Repeat until all of the cake is rolled. Freeze cake balls 30 mins to an hour.

4. I do not like the "pops," work that is involved putting them on sticks, but if you would like your pops on a stick keep reading. If not, skip to step 6. 

5. Melt a cup of your chocolate coating according to package directions. Usually it's 30 seconds, stir, 30 seconds stir etc...until smooth. Take out your pops from the freezer. Dip the ends of your stick in the chocolate and insert into one pop at a time until each pop has a stick. Re-freeze pops another 15 minutes.

6. Melt a cup of your chocolate coating according to package directions. Usually it's 30 seconds, stir, 30 seconds stir etc...until smooth. Take out your pops from the freezer. Drop a pop into your chocolate one at a time until nicely coated, remove with a candy tool or a slotted spoon, tap to remove excess chocolate back into the melting bowl.

7. Drop each coated pop onto your wax paper, and quickly sprinkle on your toppings while chocolate is still shiny and wet. I used crystal white sprinkles because they reminded me of sugar you put into coffee. 

8. Repeat coating until all pops are covered and decorated, melting more chocolate as needed.Do not refreeze your pops. I have found that doing that makes your pops sweat when they are returned to room temperature.


Calories calculated using Sparkrecipes Calculator: 146.6 calories per pop  

Un-popped cake pops

















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