Cappuccino Cake Pops

Equipment

• Oven
• Microwave
• Baking sheet

Ingredients

• ½ cup hot water
• 6 tablespoons instant espresso coffee powder or granules
• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup sugar
• ¼ cup butter, softened
• 2 eggs
• 2 tablespoons coffee-flavored liqueur
• ¼ cup buttermilk
• 2 containers (12 oz each) milk chocolate whipped ready-to-spread frosting
• 50 paper lollipop sticks
• 2 blocks white plastic foam
• ½ cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
• 50 chocolate-covered coffee beans (about 1 cup)
• 2 tablespoons unsweetened baking cocoa

Instructions

1. 1Preheat the oven to 350°F. Coat the bottom and sides of an 8-inch square baking pan with shortening and dust lightly with flour.
2. 2Stir the hot water and espresso powder together in a small bowl until fully dissolved, then set aside. Whisk the flour, baking soda, and salt together in a separate medium bowl.
3. 3Cream the sugar and softened butter in a large bowl using an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing just until incorporated.
4. 4Blend the coffee liqueur and the dissolved espresso mixture into the butter and sugar. Turn the mixer to low speed and alternate adding the dry flour mixture and the buttermilk, mixing just until combined after each addition. Overmixing develops the gluten and makes the cake tough. Pour the batter into the prepared pan.
5. 5Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, about 45 minutes.
6. 6Line a baking sheet with waxed paper. Crumble the cooled cake into a large bowl using your hands. Add a half cup of the chocolate frosting and stir well to combine.
7. 7Shape the moistened cake mixture into 50 one-inch balls and arrange them on the lined baking sheet. Place them in the freezer for about 30 minutes until firm, then move them to the refrigerator.
8. 8Place the remaining chocolate frosting in a microwave-safe bowl and heat on medium power for 30 seconds, or until melted, stirring until completely smooth.
9. 9Working with a few chilled cake balls at a time, dip the tip of a lollipop stick about half an inch into the melted chocolate frosting, then push the coated end into a cake ball, stopping halfway through. The frosting acts like glue to keep the stick secure.
10. 10Submerge the entire cake ball into the melted frosting to coat it completely, tapping gently to remove any excess. Insert the clean end of the stick into a foam block and let the pop rest until the coating sets.
11. 11Warm the white frosting in a small microwave-safe bowl on medium power for 10 to 20 seconds until melted, stirring until smooth.
12. 12Drizzle a half teaspoon of the melted white frosting over the top of each cake pop so it runs slightly down the sides. Place a chocolate-covered coffee bean on top immediately, let the frosting set, and finish with a light dusting of cocoa powder.

Recipe Details