Ingredients: |
Ingredients: For the Cake
1/2 cup semi-sweet chocolate chips
1/2 cup cocoa powder
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
2 cup granulated sugar
1 tsp baking soda
1 tsp salt
2/3 cup vegetable oil
3 eggs, room temp
2 tsp vanilla extract
For the Chocolate Frosting
1 cup unsalted butter, room temp
3-3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tsp pure vanilla extract
4-5 tbsp heavy cream
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Directions: |
Directions:To make the Chocolate Cupcakes
1. Preheat oven to 350 F. Lightly grease and flour a 9x13 cake pan. In a small bowl, combine the semi-sweet chocolate chips, cocoa and boiling water. Stir until smooth and set aside.
2. In another bowl, combine the flour, granulated sugar, baking powder and baking soda and salt. Whisk until well combined. Set aside.
3. Next, in a medium bowl, add the vegetable oil, eggs, and vanilla extract. Stir until well combined.
4. Add half of the flour mixture. After it is incorporated, add the chocolate/cocoa mixture. And stir until combined. Then add the rest of your dry ingredients and mix only until combined. Do not over mix the batter.
5. Pour batter into the cake pan and bake at 350 F for 25-30 minutes. When the cake has finished and is completely cool, crumble the cake into fine crumbs. Set aside.
To make the Chocolate Frosting
6. Add unsalted butter to the bowl of a stand mixer and beat until light and fluffy. About 3 minutes.
7. Add cocoa powder and vanilla, mixing well.
8. Gradually add the powdered sugar, 1 cup at a time, alternating with heavy cream until smooth.
9. When finished take the cake crumbs and add 2 cups of frosting. Next, using your hands stir and squeeze the cake, add more frosting if needed until it reaches the right consistency.
10. Line a baking sheet with wax paper. Using a cookie scoop, (or your eye), roll the mixture into 1 ½ inch balls. Place in fridge for 5-10 minutes.
11. While you wait, melt the almond bark or candy melts. (I use almond bark. It seems to cover better and crack less.)
12. Take the cake balls out of the refrigerator. Take a lollipop stick, dip it in the almond bark, then gently push into cake pops. Shove almost all the way thru but be careful not to shove it that far. Continue until all cake balls have a stick. Place back into the refrigerator for 5 minutes, for the chocolate to set.
13. You may need to reheat almond bark/candy melts several times while coating the cake pop, as they have been in the refrigerator.
14. Dip the cake ball into the almond bark. Twist and turn until covered. You may use a spoon, to spoon the almond bark over the cake pops so that they are fully covered.
8. Tap the excess chocolate off by holding the cake pop stick firmly in the middle and tapping your hand. Once youre ready, place the cake pop in a stand or into a Styrofoam board, and let set.
9. If the chocolate runs down the stick, you didnt get all the excess off. Tap your hand a few seconds longer.
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