Fudge Cake Pops Recipes
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield about 8 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW-SPRINKLED BROWNIE POPS
We're off to the edge of the rainbow, and everyone's invited! These colorful brownie cake pops are everything you want in a brownie-inspired bite, and are super fun to make. A few simple steps, a little helping hand and voila! Sharing is optional, of course.
Provided by By Jessica Walker
Categories Dessert
Time 3h
Yield 25
Number Of Ingredients 7
Steps:
- Make and bake brownies as directed on box, using oil, water and eggs. Cool at least 1 hour.
- Line cookie sheet with waxed paper. In large bowl, crumble baked brownies. Using 1 1/2-inch cookie scoop, scoop out brownie mixture; roll into balls. Place on cookie sheet. Freeze 1 hour.
- In 1-quart microwavable bowl, microwave candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth.
- Remove balls from freezer. Dip tip of each lollipop stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
- When all brownie balls have sticks, gently swirl 1 ball into melted candy to coat well; allow candy to drip back into bowl. Place stick in polystyrene foam. Sprinkle top with candy sprinkles. Repeat with remaining cake balls and melted candy. Let candy harden before serving.
Nutrition Facts : ServingSize 1 Serving
HALLOWEEN PUSH-IT-UP BROWNIE POPS
Betty Crocker fudge brownie mix mini-brownies fit perfectly with Betty Crocker frosting in these adorable push-up cake pops.
Provided by Brooke Lark
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray; lightly flour cups.
- Make brownie batter as directed on pouch, using oil, water and egg. Spoon batter evenly into muffin cups, filling each just over half full.
- Bake 12 to 14 minutes or just until brownies are set and spring back when touched lightly in center. Cool completely before gently removing from muffin cups.
- Meanwhile, mix food color into frosting until desired orange color. Place frosting in large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Set aside.
- Press 1 cooled brownie into bottom of each push-up pop container. Pipe small amount of frosting on top of each brownie. Add second brownie to each container; pipe frosting onto brownies. Top each with 1 upside-down brownie. Place caps on pop containers. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
EASY FUDGY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Blend cake mix, water, oil, and eggs in a large bowl at low speed with an electric mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 minutes. Cool in pan for 10 minutes. Crumble cake while still warm into a large bowl and stir in chocolate chips. Once chocolate chips have melted, stir in frosting. Mix by hand until the mixture has a dough-like consistency.
- Scoop cake mixture with a melon baller or small scoop, round each scoop into a ball using your hands, and place on a baking sheet. Freeze cake balls for 10 minutes.
- Melt about 1/4 the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Remove cake balls from freezer. Dip each stick into melted chocolate and insert all the way through cake balls. The melted chocolate will harden and hold cake on the stick. Return to the freezer for 10 minutes.
- Melt remaining chocolate coating and white chocolate coating in separate microwave-safe bowls in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. Spoon sprinkles or chopped nuts over cake pops before the coating hardens. Stick each cake pop upright into the styrofoam blocks until candy shell hardens. Refrigerate cake pops until ready to serve.
Nutrition Facts : Calories 349 calories, Carbohydrate 40 g, Cholesterol 29.7 mg, Fat 21.2 g, Fiber 1 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 192.8 mg, Sugar 26.5 g
FUDGE POPS
Steps:
- In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
- Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative.
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- Melt your candy melts according to the packet directions as directed and put the sprinkles in a small bowl.
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- In a large bowl mix the cake crumbs and 3/4th cup of the chocolate ganache and mix well. Add the remaining ganache only if the mixture still seems dry. Depending on how moist the cake crumbs are you may or may not be required to use up all of the ganache. The mixture must be moist yet dryish enough to help you roll it into small balls. Place the rolled balls on a plate by lightly pressing down to form a base (not too flat though) - this will help you place them back on the plate to dry once they have been dipped in chocolate. You can help them harden faster by popping the plate in the fridge for 30 mins if you live in a warmer climate
- To make the coating, place the chopped chocolate in a heatproof bowl and place the bowl on a saucepan with barely simmering water. Take care to see that the base of the bowl does not touch the water beneath. The sides of the bowl should be tall enough to prevent even the steam from getting into the chocolate or else the steam or water will cause the chocolate to seize and harden almost immediately. If you wish to use another colour of chocolate then melt the white chocolate accordingly and add the required amount of food colour to achieve the desired colour.
- When the chocolate has melted and looks glossy (and reaches pouring consistency) gently dip the chocolate balls one by one using either a cake pop stick or just your fingers. If you have used a cake pop stick then make sure you can place the stick on a firm base to help the melted chocolate dry up. If you are using your fingers to hold the cake pops then the flat base will help you place it back on the plate or wire rack.
- Decorate with cake sprinkles or any edible decoration of your choice and let the chocolate cool completely. Serve or store in an airtight container
CHOCOLATE CAKE POPS (STARBUCKS COPYCAT) - SIMPLY HOME …
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- Cake Pop Recipes. Cake pops, moist bites of cake and frosting on a stick, are all the rage now. Check out this collection of cake pop recipes, which also includes brownie pops, cheesecake pops, and seasonal cake pop variations.
- Red Velvet Cake Truffles. Red velvet cake truffles are simply balls of delicious red velvet cake mixed with real cream cheese frosting. The truffles are then dipped in candy coating, for a moist, sweet, and tangy cake bite in candy form!
- Cake Gems. Get ready to have cake truffles as you've never seen them before. Cake gems are gorgeous candies, shaped like gemstones and filled with moist bites of cake.
- Lava Cake Truffles. Are they truffles? Are they cake balls? Actually, they're both. These indulgent candies have a soft truffle center surrounded by a rich chocolate cake mixture.
- Banana Bread Truffles. Banana bread truffles are made from banana bread, so they taste like banana bread. These moist bite-sized candies are dipped in chocolate and topped with a pinch of chopped pecans, for a delicious treat that's good as an afternoon snack or an after-dinner dessert.
- Red Velvet Crispy Treats. If you like regular rice crispy treats, you will love this cake-flavored version. Real red velvet cake mix is added to rice crispy treats to produce a chewy, crispy candy loaded with red velvet taste.
- Funfetti Lollilpops. Funfetti lollipops are happiness on a stick. How can you not smile when you see these cheerful cake batter-flavored lollies, decorated with lots of colored sprinkles?
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- Chocolate Salami. Chocolate salami may sound questionable, but it's actually a beautiful log of chocolate studded with an assortment of dried fruits and nuts.
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Cuisine WesternEstimated Reading Time 4 minsServings 12Total Time 1 hr
- Add cream cheese frosting and mix thoroughly. Use your hands to have a better feel of the texture. The cake should hold its shape when pressed together. If it's still too crumbly, add more frosting a little at a time.
- Scoop some of the cake mixture and use your hands to press and shape the cake into small bite-sized balls. Tip: Use an ice-cream scoop to portion the mixture to create a uniformed size.
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- Make your sponge according to the packet instructions, and then leave on a wire rack to cool completely. Once cool trim away any dark sides or edges.
- Using clean hands, break the cake up and crumble it until it is in medium fine breadcrumbs. Then add your frosting and mix and knead well until you are able to form a ball.
- Roll the mixture into balls, if you have a melon scoop or similar, push the mixture into it, working all around until you have a perfect globe. Feel free to roll between your hands to get a smooth outer shape.
- In a separate pan add around 1/3 of your candy melts and heat gently until entirely melted. Working quickly and efficiently dip a popsicle stick into the melted candy and then stab it into the center of the cake pop ball. It will solidify and act as a sort of ‘glue’. When all are complete, place in the freezer for 15 or so minutes.
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Servings 58
- Grand Fudge Cake Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.
- Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans.
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- Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
- Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
- Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. This isn’t a lot of butter and it will get stuck on the sides of the bowl, so you may need to scrape down the sides of the bowl with a rubber spatula to really help get it creamed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
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