CAPPUCCINO CAKE POPS

Cappuccino Cake Pops image

Get your caffeine fix with these cappuccino-infused cake pops.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 50

Number Of Ingredients 16

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
1/4 teaspoon salt
2/3 cup sugar
1/4 cup butter or margarine, softened
2 eggs
2 tablespoons coffee-flavored liqueur
1/4 cup buttermilk
2 containers (12 oz each) Betty Crocker™ Whipped milk chocolate frosting
50 paper lollipop sticks
2 blocks white plastic foam
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
50 chocolate-covered coffee beans (about 1 cup)
2 tablespoons unsweetened baking cocoa

Steps:

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening; lightly flour.
In small bowl, stir hot water and coffee powder until coffee is dissolved; set aside. In medium bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in liqueur and coffee mixture. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour into pan.
Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add 1/2 cup of the chocolate frosting; mix well with spoon. Roll cake mixture into 1-inch balls; place on cookie sheet. Freeze about 30 minutes or until firm; when firm, transfer to refrigerator.
In medium microwavable bowl, microwave remaining chocolate frosting uncovered on Medium (50%) 30 seconds or until melted; stir until smooth. Remove several cake balls from refrigerator at a time. For each pop, dip tip of 1 lollipop stick about 1/2 inch into melted frosting and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted frosting to cover; tap off any excess. Poke opposite end of stick into foam block. Let stand until set.
In small microwavable bowl, microwave white frosting uncovered on Medium (50%) 10 to 20 seconds or until melted; stir until smooth. Spoon 1/2 teaspoon frosting on top of each cake pop, letting it drip down side slightly. Immediately top with coffee bean. Let stand until set. Sprinkle lightly with cocoa. Store loosely covered in refrigerator.

Nutrition Facts : Calories 109, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 78 mg