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Author:
Franco Salzillo
Cake pops became extremely popular a decade ago or so when you saw them everywhere! And they’re still crowd-pleasing and delicious! Who doesn’t want to eat cake from a stick? I know I do.
And what started as an easy way to feed cake to a bunch of excited kids at birthday parties has become a grown-up treat that’s quite sophisticated!
Here’s where the chocolate espresso cake pops come in. The keyword here being espresso. These sweet and slightly two-biters are just fantastic, and we’re coating them with melted dark chocolate for a glossy and crackly feel.
To make cake pops, you can make them traditionally by crumbling cake, mixing it with some kind of frosting and rolling them by hand. Sure, now you can also get a silicone cake pop mold — they cost a few bucks and not only save time but also make nicer-looking cake pops.
Once you have your cake pop mold, you need the cake batter. For this one, we’re using flour, baking powder, baking soda, salt, butter, sugar, an egg, milk and vanilla extract — you guessed it, it’s just a tasty but standard cake.
We’re adding cocoa powder and espresso powder to the mixture as well to give our pops their chocolate-espresso personality!
I won’t lie; these beauties look pretty neat as-is, with a thin layer of dark chocolate. Still, you can make them even nicer with edible gold paint, chocolate sprinkles or contrasting milk chocolate drizzled over them. You get the idea; the sky’s the limit! Get creative and have fun.
For the coating:
Preheat the oven to 350°F and grease a silicone cake pop mold.
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cocoa powder and espresso powder.
In a second bowl and a hand mixer, combine the softened butter and sugar until well incorporated and fluffy.
Add in the egg vanilla extract and milk. Once mixed, tip in the dry ingredients while whisking.
Pour the cake batter into the cake pop mold, and bake for 20 minutes or until cooked through.
Let the pops cool before removing and place the pop sticks.
In a microwave-safe mold, melt the black chocolate in 20-second pulses. Stir between each pulse.
Once glossy and runny, mix in the espresso powder and dip the cake pops.
Let the chocolate harden before serving.
