Okay I’m in love with cake pops! Love love love! The hipster in me isn’t into fad and popular things, such as the cupcake craze, but cake pops are an exception. Yes, there was a time I sneered at cupcakes. But love the cake pops. Packing cake, frosting, and ganache into a bite is just GENIUS! I had to make a peppermint mocha version for the holidays! So much rich and decadent chocolaty goodness and totally guilt free because they’re small
I first saw these in Starbucks, ordering a peppermint mocha. They were so pretty and cute. The temptation was too strong for me to resist. Best thing is that they are portable, so I was able to sneak them back into the office without coworkers nosing in on my treat.
These cake pops are made the Bakerella way. The traditional way, well as far as cake pops go. That means, crumbling the cake and mixing it with a heap of frosting and coating. It’s the best and only way to make cake pops. Decadent and moist cakes sending your taste buds on a stairway to heaven, why have it any other way?
One basic cake recipe can make so many pops, even if you mess up a couple. I would strongly advise to watch Bakerella’s video tutorial. It’s easier than reading my wall of text in the recipe below. And of course I’m not perfect in crafting these suckers and had a LOT of failures, but still ended up with so many cake pops. They must be shared!
I have to squeal a bit over the chocolate cake recipe itself. Just like how I make my brownies, I mix cocoa powder, melted chocolate, and use coffee to bring out a strong and powerful dark chocolate flavor. I wouldn’t have it any other way
- 6 Tablespoons (60g) of Packed Coconut Flour
- 6 Tablespoons (48g) of Arrowroot Flour
- ¼ cup of (30g) Unsweetened Cocoa Powder
- 1 teaspoon of Baking Soda
- ½ teaspoon of Salt
- ½ cup of Butter, soft
- ⅔ cup of Coconut or Granulated Sugar
- ½ cup of Strong Hot Coffee
- 6 ounces of Dark Chocolate
- 4 Eggs, room temperature
- 1 teaspoon of Chocolate Liqueur or Extract
- ¼ cup of Pastured Butter or Palm Shortening
- ½ cup of Unsweetened Cocoa Powder
- ¼ cup of Maple Syrup
- 1 teaspoon of Peppermint Extract
- 1 cup of Chocolate Chips
- 1 Tablespoon of Coconut Oil
- 50 Lollipop Sticks
- Styrofoam Block
- Sift together the coconut flour, arrowroot flour, cocoa powder, baking soda, and salt.
- Whip the butter and sugar together in a mixing bowl for about 3 minutes.
- Combine the hot coffee and dark chocolate. Heat if necessary until chocolate is melted. The mixture should not be too hot.
- Add about a fourth of the dry mixture to the mixing bowl and one egg.
- Mix until combined and repeat until all the dry and eggs are mixed.
- While mixing, pour in the hot coffee chocolate mixture and extract.
- Scrape the sides and mix on high for about 20 seconds.
- Pour the batter into a greased 8x8x2 pan.
- Bake at 350F for 25-30 minutes, until an inserted toothpick comes out clean.
- Remove and let cool.
- Whip the ingredients together on high speed until fluffy.
- Melt the half of chocolate chips .
- Add the rest of the chips and coconut oil and mix.
- Crumble the cake.
- Gently mix in portions of the frosting until the mixture is tacky and can easily be formed into a ball.
- Roll about a tablespoon worth into a ball.
- Let cool in the freezer for 15 minutes. You do not want to “freeze” them, so when 15 minutes are up transfer the pops to the fridge until you are ready to coat them
- Melt the half of chocolate chips and coconut oil together. Add the rest of the chips.
- Dip a lollipop stick into the chocolate.
- Stab a cake ball with a cake pop or lollipop stick.
- Dip them into the chocolate.
- Rotate the stick in a conical formation with respect to the ball until coated. Imagine forming a “cone” shape with the stick where the ball is the tip of the cone. You do not want to drag the pop through the chocolate coating.
- Place onto the styrofoam block ball up.
- Garnish with very un-Paleo red and green sugar because it’s the Holidays.