Easter Cake Pops with Cortés Chocolate

Easter Cake Pops with Cortés Chocolate

Prep time: 40 minutes + time for decoration

INGREDIENTS

¾ cup all-purpose flour

½ cup sugar

3 tbsp Cortés Sugar-Free Cocoa

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

¼ cup buttermilk*

3 tbsp vegetable oil

1 egg

½ tsp vanilla extract

¼ cup brewed coffee

2 tbsp vanilla or chocolate frosting (you may use ready-made frosting)**

Sticks for cake pops

*If you don’t have buttermilk, use a measuring cup, add ¾ tsp of lemon juice or vinegar and then add fresh whole milk until the mixture reaches the ¼-cup mark.

**If you plan to use a cake pop pan, you will not need frosting.

Coating:

2 packs of Cortés White Chocolate Chips

Sprinkles to decorate as desired

Food coloring in pastel colors

PROCEDURE

  1. If you have a special pan for cake pops, grease the wells and dust them with flour. Otherwise, grease an 8-inch pan and dust it with flour.
  2. Preheat the oven to 350 °F.
  3. In a large bowl, mix together all the dry ingredients: flour, sugar, Cortés Sugar-Free Cocoa, baking soda, baking powder, and salt.
  4. Add the buttermilk, vegetable oil, egg, and vanilla extract and beat with a mixer until it just turns creamy.
  5. Add the coffee and keep mixing until it’s well blended. Scrape the edges of the bowl with a rubber spatula and mix everything again.
  6. Pour the batter into the pan. If you are using a cake pop pan, bake for 15 to 18 minutes. If you are using an 8-inch pan, bake for 20 to 25 minutes or until a toothpick inserted in the center comes out almost clean.
  7. If you are using the cake pop pan, proceed with the instructions for the candy coating.
  8. After the cake cools down, use a food processor to grind it into fine crumbs and add 2 tbsp of frosting.
  9. Shape the mixture into small balls and place them on a tray lined with wax paper. Put them in the freezer for 15 minutes.

Coating method:

  1. Melt the Cortés White Chocolate Chips in bain-marie and place the
  2. Wet the tip of a cake pop stick and insert it into a cooled cake pop. Repeat this step for each of the remaining cake pops. Put them in the freezer for an additional 5 minutes.
  3. Coat each cake pop with the melted white chocolate. After coating them with chocolate, place them on the wax paper (clean tip of the stick pointing upwards) or stick each cake pop upright in a piece of foam to let them dry and set.
  4. Decorate while the chocolate is still soft.

Tips:

  1. If the white chocolate is too thick, you may add ½ tsp of vegetable shortening.
  2. You can separate the chocolate into small glass containers and add a drop of vegetable coloring to each one.
  3. If the chocolate hardens, you can microwave it for 30 seconds at 20% power. Never heat it on high because the chocolate could burn.
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