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Cappuccino Cake Pops
Cappuccino Cake Pops
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Prep Time:
1 hour 40 minutes
Total Time:
3 hours 45 minutes
Indulge in espresso-spiked cake pops for a delightful pick-me-up.
Ingredients:
  • 1/2 cup hot water
  • 6 tablespoons instant espresso coffee powder or granules
  • 1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 2/3 cup sugar
  • 1/4 cup butter or margarine, softened
  • 2 eggs
  • 2 tablespoons coffee-flavored liqueur
  • 1/4 cup buttermilk
  • 2 tubs (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • 50 paper lollipop sticks
  • 2 blocks white plastic foam
  • 1/2 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 50 chocolate-covered coffee beans (about 1 cup)
  • 2 tablespoons unsweetened baking cocoa
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour an 8-inch square pan with shortening for a perfect bake.
  • Stir hot water and coffee powder until dissolved in a small bowl; set aside. In a medium bowl, combine flour, baking soda, and salt; set aside.
  • In a large bowl, use an electric mixer to cream together sugar and butter until light and fluffy. Mix in eggs one at a time until blended. Incorporate liqueur and coffee mixture. Gradually add flour mixture and buttermilk on low speed, mixing just until combined after each addition. Pour the batter into the pan.
  • Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before removing from the pan onto a cooling rack. Let it cool completely for about 45 minutes.
  • Prepare a cookie sheet lined with waxed paper. Break the cake into crumbs using your fingers in a large bowl. Then, add 1/2 cup of the chocolate frosting and mix thoroughly with a spoon. Shape the cake mixture into 1-inch balls and arrange them on the prepared cookie sheet. Freeze for about 30 minutes until firm, then move to the refrigerator.
  • Microwave the remaining chocolate frosting in a medium microwavable bowl on Medium (50%) heat for 30 seconds, or until melted. Stir the frosting until smooth. Take a few cake balls out of the refrigerator at a time. Dip the tip of a lollipop stick about 1/2 inch into the melted frosting and insert it into a cake ball halfway. Coat the cake ball in the melted frosting, tapping off any excess. Insert the other end of the stick into a foam block and allow the cake pop to set.
  • Place white frosting in a small microwave-safe bowl and microwave on Medium (50%) for 10 to 20 seconds until melted; stir until smooth. Add 1/2 teaspoon of melted frosting on top of each cake pop, allowing it to drip down the side slightly. Quickly place a coffee bean on top and let it set. Lightly sprinkle with cocoa and store covered loosely in the refrigerator.

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