peanut butter chocolate cake pops

How To Make peanut butter chocolate cake pops

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  Peanut Butter Chocolate Cake Pops (Makes 40-50 cake pops. For a tutorial, http://www.plaingourmet.com/2011/04/cake-pops-with-spring-theme.html She used vanilla cake mix and vanilla frosting) Cake equivalent to two 9-inch round layers (You could use cake mix. One store-bought package is equal to this amount) OR See below Chocolate Cake recipe that I used. 1/2 - 1 cup frosting of any sort (You could use any store bought frostingchocolate, vanilla... I used peanut butter frosting) 2, 14oz bags of candy melts (I use Dark chocolate and white candy melts from Wilton) Sprinkles Lollipop sticks Styrofoam block (You can get it from Michael’s) Line a large baking sheet with parchment paper. In a large bowl, crumble cake with your hands into fine crumbs (I did it with a food processor). Stir in half the frosting and mix with your hands, squeezing to create a truffle-like consistency. Add more frosting as needed, you want it to be quite dense and hold together well. Roll into 1-inch balls and place on prepared cookie sheet. Freeze for at least one hour. Melt candy melts in a microwave-safe bowl according to package directions. Working with a few balls at a time, dip the end of each lollipop stick into candy coating and then insert into the flat side of the cake ball, about halfway in (the balls will be slightly flattened where they were resting on the cookie sheet). Insert each ball into melted coating, turning and swirling to coat fully. Tap lollipop stick gently against side of bowl to remove excess coating. Immediately drizzle with sprinkles or dip into a bowl of sprinkles to cover fully. Because the balls are frozen, the coating begins to set quickly so be sure to add the sprinkles to each cake pop right after coating it. Set the end of each cake pop into the styrofoam block to allow it to set.
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  Notes: 1. If your cake balls are becoming warm and getting too soft, pop them back into the freezer. I found it was best to simply leave the whole baking sheet in the freezer, only taking out 6 or 7 at a time to dip. 2. The candy melts can be reheated if the coating is getting too hard to work with. I did only half a bag or so at a time. Chocolate Cake butter, for greasing pans 1 3/4 cups all purpose flour, plus more for pans 2 cups sugar 3/4 cup good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Preheat oven to 350F. Butter 2 (8 inch) round cake pans (I just baked it in 13x9 pan). Line with parchment paper, butter again and flour both pans. Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Peanut Butter Frosting 1/2 cup butter, softened 1 cup creamy peanut butter 3 tablespoons milk, or as needed 2 cups confectioners' sugar Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy
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