Chocolate Espresso Cake Pops

Cake pops are the perfect little indulgence, and this particular cake pop recipe comes with the bonus of Balzac’s 100% Arabica Blend coffee. Topped with sprinkles, espresso beans and toffee bits, these desserts are as delicious as they are decorative.

Cake Pop Batter

Cake:

• 1 ¾ cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 2 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup milk
• 1 cup hot, strong brewed Balzac’s Blend coffee

Binding Icing:

• 1 stick salted butter, room temperature
• 2 ½ cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tbsp Balzac’s espresso, brewed and chilled
• 1 tsp Balzac’s espresso grounds
• Exterior and Decorations:

• Lollipop sticks
• White melting chocolate
• Dark chocolate chips
• Red icing
• Green Icing
• Sprinkles, espresso beans, toffee pieces

Instructions:

1. Begin by baking your chocolate cake. Preheat oven to 350 degrees.
2. Combine all cake ingredients and fold together until well mixed.
3. Pour into a cake pan and bake for 20 to 30 minutes or until a fork comes out clean.
4. Place in fridge to chill.
5. Prepare the binding icing by combining all ingredients and whisking until well mixed and fluffy.
6. Once cake is fully cooled, use a fork or hand mixer to crumble cake into fine crumbs.
7. One spoonful at a time, add icing to cake crumbs and mix to combine, continuing to add icing until the batter sticks together well enough to form balls.
8. Form well packed cake pops with your hands.
9. Melt your chocolate and dip the tip of a lollipop stick.
10. Push chocolate end of the stick into a cake ball.
11. Place cake pops in the freezer for 10 to 15 minutes.
12. Prepare melting chocolate and decorations.
13. Coat each cake pop in melted chocolate and decorate as desired.
14. Place finished cake pops in the fridge to harden and store.