Salted Chocolate Cake Pops

Remember when I made Hostess Cupcakes for kid trapped in an adult’s body??

How could you forget? You couldn’t, I’m sure of it. Some of my family started calling them crack-cakes to denote their devilishly addictive charms.

I’m pretty sure I could never forget these little gems. How could I? I keep making them!

The only little snafu with these dreamy little delights is what to do with the cake that you cut out of the center. Do you eat the little cake nuggets? Or chuck them in the trash? Or make something altogether dreamy out of the centers?

I opted for the something dreamy plan. I usually have a little too much batter left over from these cupcakes too. Nothing wrong with that, I can use that too for my delicious creations. And with as much enthusiasm as I could muster, I jumped fully on board the cake pop express.

Cake pops are so cute, and super delicious. I’ve never been able to bring myself to destroy an entire cake to make them though. For one thing, I would need better tools to create a large number of cake pops. Left over cupcake centers seemed like the perfect excuse to make a small batch of cake pops.

You can of course follow the traditional instructions here if you’d like to make a full, official batch. We all have Angie to thank for the Cake Pop phenomenon after all.

But if you’d like to use up some delicious Hostess Cupcake centers and/or your leftover batter, come along friends! These little pops are super delicious. The chocolate cake is already pretty rich and intense, the candy coating is sweet and the sprinkle of salt on top balances everything out and your taste buds will appreciate a salty-sweet snack. Kind of like mixing a bag of cheese and caramel corn. Except chocolaty. Win!

Salted Chocolate Cake Pops

24 Cupcake centers

Leftover cupcake batter

Leftover ganache

Leftover cream cheese frosting

Melting discs

If you have any leftover batter from cupcakes, pour it into a small, greased pyrex dish. Pop it in the microwave for one minute. ‘Bake’ in the microwave until the center is set. Usually one to two minutes depending on how much batter you have left over.

Let the cake and centers cool. Using a fork, crumble the centers and microwaved batter together until there are no big chunks and you have a bowl of fluffy cake crumbs.

Spoon into the mixture a tablespoon of chocolate ganache and a tablespoon of cream cheese frosting. Use a spatula to combine the cake crumbs with the frostings until they are well incorporated. You will want the mixture to be just moist enough that when rolled between your palms, a ball forms and keeps its shape. If you need more moisture, add a small amount of additional frosting(s) and keep mixing.

Once you have the right consistency for your cake pops, get rolling. Using your palms, roll the cake/frosting mixture into balls. Skewer each one on a bamboo shoot and place in the freezer to firm up. I used a pint glass to keep mine standing up. You could also use a piece of foam from a craft store.

Let them sit in the freezer for at least 30 minutes. The more frozen they are, the easier the next step will be.

In a glass measuring cup, microwave half a bag of melting discs. You can really use anything you want here…melting chocolate, melting discs, etc. For 24 cupcake centers you will want between 1/2 cup to 1 cup of melted topping.

Dip the frozen cake ball into the melted chocolate and swirl until completely coated. Tap lightly to remove any excess.

Sprinkle the top of the cake pop lightly with sea salt or kosher salt.

Let stand at room temperature until hardened. You can also stick them in the fridge or freezer to harden. Serve frozen or at room temp.

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