Tag Archives: cake pops

Mint Chocolate Ice Cream Cupcakes

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Oh my, I think I found my new favorite dessert! This combines three of my favorite dessert flavors into one: chocolate cake pops, mint ice cream, and fresh whipped cream. I served these to my guests after Easter dinner and received rave reviews.   This dessert is very quick and easy to put together, if you already have some cake balls (cake mixed with frosting, then rolled into balls) on hand, but in case you don’t, I’ve included the instructions for creating the cake balls below. Feel free to experiment with different cake and ice cream flavors too! This recipe makes 12 ice cream cupcakes.

Ingredients
Chocolate cake, cooked and cooled (make this a day ahead, if possible)
Chocolate frosting (click here for my favorite recipe)
4 ounces chocolate (I used almond bark, but any chocolate that melts well will work)
1-2 cartons of mint chocolate chip ice cream (I used about 1 1/2 cartons)
1 cup heavy cream
Powdered sugar to taste
1/2 teaspoon vanilla
12 cupcake liners
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To prepare the cake balls, break the cake up with your hands until it resembles coarse crumbs. Mix in enough frosting to make the cake stick together, without being too sticky (usually about 1 cup, but it depends on how much cake you have). Use your hands to roll the cake mixture into 12 balls, each about 2 inches in diameter. Place the cake balls in the refrigerator until you are ready to prepare the cupcakes. (Note: roll any remaining cake mixture into balls and store them in the freezer. They will keep for several months.)

To assemble the cupcakes, line a 12-cup muffin pan with cupcake liners, and have the 12 cake balls ready.

Melt the 4 ounces of chocolate in the microwave, following the package instructions. Spoon about a tablespoon of the melted chocolate into the bottom of one of the muffin cups, and spread the chocolate slightly up the sides of the cupcake liner. Flatten one of the cake balls slightly with your fingers and then place it on top of the melted chocolate. Press the cake ball down with your fingers and mold it to the shape of the muffin cup. Repeat for the other 11 cupcakes.

Top each cake with a generous scoop of ice cream and place the cupcakes in the freezer until ready to serve (you can make them the day before).

Just before serving, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla together in a metal bowl until stiff peaks form.

Remove the cupcakes from the freezer and pull off the cupcake liners. Serve with a dollop of whipped cream and a fresh mint, if desired. Enjoy!

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Valentine’s Day Cake Pops

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Thanks to everyone who voted for their favorite treat in my Valentine’s poll! We had a tie between cake pops and chocolate (both delicious!). Cake pops are becoming a popular dessert, which isn’t surprising since they are fun to make (and even more fun to eat!).

Here are the heart-shaped cake pops that I made for my sweeties yesterday.

I was lucky enough to have a lot of chocolate cake with chocolate frosting left over from my daughter’s birthday a couple of weeks ago, so I simply mixed the cake and frosting together, rolled the cake into balls, and then put it in the fridge for a few hours. After the cake was thoroughly chilled, I formed the balls into heart shapes and then froze them.

Yesterday morning, I took the cake “hearts” out of the freezer and let them thaw a bit before dipping them in white chocolate and decorating them with colored sprinkles.
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I’m still trying to find a good dipping chocolate that will create a smooth finish (and still taste good). This time I used a bag of Ghirardelli white chocolate chips, with about a third of a bag of Wilton’s white chocolate candy melts, and about a tablespoon of shortening (which helps to thin out the chocolate), and it worked fairly well. I’ll keep experimenting and let you know if I find the perfect method (gives me an excuse to make more cake pops).

 

 

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Sparkleberry Sweets

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Peppermint Cake Balls

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Chances are, you have already heard of cake balls (or cake pops), but I’m admittedly out of touch with pop-culture and I just recently heard about them from a friend. They are really easy to make and the decoration possibilities are endless (just Google “cake pops” and you’ll see what I mean). Basically you combine crumbled cake, with frosting and roll it into balls. Then you dip the cake balls into chocolate and decorate to your heart’s content. To make this even easier, you can use boxed cake mix and canned frosting, and you can experiment with different cake and frosting flavors too. To save time, prepare the cake and the balls ahead of time (see recipe for more details).

Ingredients
Cooked and cooled cake (see recipe below)
Prepared frosting (see recipe below)
2 packages of white chocolate bark or Candy Melts (sold in craft stores, like Michaels)
1 cup crushed candy canes (approximately)
Mini cupcake liners (if desired)
Toothpicks

Break the cake into large chunks and place them in a large bowl. Using your hands, crumble the cake until it resembles coarse crumbs. Mix in 1-2 cups of frosting, until you reach the desired consistency. The mixture should hold its shape when pressed in your hands, but shouldn’t be sticky.

Line a baking sheet with waxed paper. Take a small portion of the cake mixture and roll into a ball. The smaller the balls, the easier they are to coat with chocolate – somewhere in between the diameter of a quarter and a golf ball is a good size. Place the balls on the wax paper, and put them in the refrigerator (or freezer) for at least two hours, or overnight (Note: I find that chocolate cakes/frostings develop a richer flavor as they age, so make this a day in advance, if you can).

Line another baking sheet with waxed paper. Melt 1/2 of a bag of white chocolate bark/candy in the microwave per the package instructions. The chocolate will harden quickly, so it’s best to work in small batches. I found that melting the chocolate in a glass measuring cup worked well.

Working quickly, insert a toothpick about 1/3 of the way into one of the cake balls. Dunk the cake ball into the chocolate and use a spoon to ensure that the cake ball is completely coated. Turn the cake ball on its side, resting the toothpick on the side of the measuring cup (or whatever you melted your chocolate in) to let the excess chocolate drip off. Place the cake ball on the waxed paper and use a second toothpick to hold the cake ball while you wiggle the first toothpick out (Note: if some of the chocolate comes off while you are doing this, just patch it up with more of the melted chocolate). Immediately sprinkle the top with crushed candy canes. Repeat for the remaining cake balls.

Put the completed cake balls in the refrigerator to harden, and then place individual cake balls into mini cupcake liners, if desired.

Yellow Cake

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
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1 cup white sugar
4 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour one 9×13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter and sugar together until fluffy. Add eggs, one at a time, and beat well after each addition. Beat in the vanilla extract.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean. Let the cake cool completely (you may even want to bake the cake the day before).

Chocolate Frosting
This recipe will make more frosting than you need for the cake balls. You can store it in the fridge for your next batch of cake balls, or use it for something else.

Ingredients
1 cup butter (no substitutes), softened
3 cups confectioners’ sugar (or to taste)
1 cup baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk (probably less)

In a large mixing bowl, cream the butter. Gradually beat in confectioners’ sugar, cocoa and vanilla (watch out – the powdered sugar and cocoa can make a mess). Add enough milk until frosting reaches spreading consistency.

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