Best Cappuccino Cake Pops Recipes

CHOCOLATE ESPRESSO AND CREAM CAKE POPS

Chocolate Espresso and Cream Cake Pops image

Show your friends and family just how much you care with these Chocolate Espresso and Cream Cake Pops made with Betty Crocker™ Super Moist™ triple chocolate fudge cake, candy melts and whipped cream frosting.

Provided by Arlene Cummings

Categories Dessert

Time 3h

Yield 40

Number Of Ingredients 13

Ingredients

2 tablespoons instant espresso coffee powder or granules
1 1/3 cups water
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1/2 cup vegetable oil
3 eggs
1 container (12 oz) Betty Crocker™ whipped cream frosting
1 bag (14 oz) red candy melts or coating wafers
1 bag (14 oz) white candy melts or coating wafers
1 teaspoon shortening
40 paper lollipop sticks
Betty Crocker™ Decorating Decors candy sprinkles
Betty Crocker™ red sugar
1 large block white plastic foam

Steps:

Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.
Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.
In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening.
Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.

Nutrition Facts : ServingSize 1 Serving

FUN & FESTIVE CAKE POPS

Fun & Festive Cake Pops image

This recipe is so easy to adapt with your favorite flavors. Use it as a starts for your most creative cake pop ideas! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 4 dozen.

Number Of Ingredients 5

Ingredients

1 package cake mix of your choice (regular size)
1 cup prepared frosting of your choice
48 lollipop sticks
2-1/2 pounds dark chocolate, milk chocolate or white candy coating, coarsely chopped
Optional toppings: crushed peppermint candies, finely chopped cashews, unsweetened coconut, assorted sprinkles, finely chopped crystallized ginger, crushed gingersnap cookies, melted caramels and coarse sea salt

Steps:

Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a styrofoam block to stand. Let stand until set.

Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 97mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.