Chocolate Cupcake Cake Pops

by Editorial Staff

Summary

Prep Time 1 hr 15 mins
Cook Time 1 hr 45 mins
Total Time 4 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g butter
  • 200 g suar
  • 4 egg (s)
  • 250 g flour
  • 1 teaspoon Baking powder
  • 50 g cocoa powder
  • 1 pinch (s) salt

For the cast:

  • 100 g butter
  • 50 g dark chocolate
  • 250 g cream cheese
  • 200 g powdered suar
  • 0.5 teaspoon ½ vanilla extract

For decoration:

  • 400 g couverture, whole milk
  • 200 g couverture, white
  • possibly food coloring, red, colorful sugar sprinkles
Chocolate Cupcake Cake Pops
Chocolate Cupcake Cake Pops

Instructions

  1. Preheat the oven to 180 ° C.
  2. Beat the butter and sugar with a hand mixer for 5 minutes on the highest setting until creamy. Add one egg at a time and keep stirring every now and then.
  3. Combine the dry ingredients in a second bowl and sift into the butter mixture. Stir everything well again.
  4. Grease a loaf pan well, pour in the batter and bake for 45 - 50 minutes.
  5. When the cake comes out of the oven, let it cool down briefly in the pan. Then it can be thrown onto a wire rack and cool completely.
  6. FOR FROSTING: Beat the soft butter with a hand mixer for a few minutes until creamy.
  7. Melt the dark chocolate in a double boiler or in the microwave. Let the liquid chocolate cool down a little and stir into the butter. Now add the remaining ingredients and mix everything well.
  8. FOR THE CAKE POPS: Cut hard and dark areas off the cake with a bread knife. Then you take a large bowl and crush the cake with your hands into small crumbs.
  9. Place some baking paper on a baking tray and prepare it. Mix the crumbs well with the frosting with your hands. Shape the sticky cake mixture into 3 - 4 cm balls and place on the baking tray. If they don`t shape well yet, you can only put the dough in the refrigerator for 30 minutes.
  10. Before you start decorating or, if necessary, before using a cake pop mold, place the balls in the refrigerator for an hour.
  11. Melt the couverture in a water bath, dip a lollipop stick into the chocolate with a finger`s width and skewer the balls or mini cupcakes.
  12. Dip the cake pops in the couverture until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks back and forth between the flat of your hands until the excess couverture has dripped off completely. Put the cake pops in your holder and decorate them as you like. The icing will of course set the fastest in the refrigerator.
  13. For my small cupcakes I put the cake pops in the fridge again and applied pink-colored white couverture using the same process.

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