Cake Pops

We celebrated Megan’s birthday last week. I can’t believe I have another preteen in our house. Recently, Megan has found a love for cake pops after having tried them at Starbucks for the first time a few weeks ago. Now, all four want them all of the time.

Because of this, we decided to get her all the stuff to make them herself. She isn’t a fan of vanilla, so we decided to make brownies cake pops.

We chose to use Betty Crocker fudge brownie mix, following the directions to make it exactly as instructed. 

We used silicon cake pop molds and poured the batter into it until it was full to the top. We used a squirt bottle to squeeze in a little more of the batter since brownies do not rise as much as regular cake batter, and we wanted to make sure that the cake pops turned out at least somewhat round. I have linked the molds we used below.

We baked them and let them cool before we pit the sticks into them. When putting the sticks in them we removed the top of the mold. We melted chocolate chips and dipped the end of the stick into the frosting first and then put the frosted end into the cake pop.

We read on several recipes to put the cake pop in the freezer to firm up the chocolate that is holding the stick in, but also not to leave it in the freezer too long so that the frosting does not crack when it thaws out. We let it freeze for about 10 minutes, which did not seem to be enough time. Once we got about halfway through dipping the first batch the sticks started to loosen up.

Megan really enjoyed making these and they were delicious. She decided to get creative and added mint extract to our second batch. That one was Megan’s favorite of the two. This is definitely a recipe that we will try again soon. It was so easy and everyone in the house enjoyed them.