Ingredients with Measurements:
- 1 box chocolate cake mix
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 24 oz chocolate candy melts
- 24 lollipop sticks
- 1/2 cup crushed peanuts (optional)
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or Styrofoam block
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to the manufacturer's instructions.
2. Prepare the cake mix according to the package instructions and pour the batter into the cake pop maker or mini muffin tin. Bake until fully cooked.
3. In a separate bowl, beat together the peanut butter and butter until smooth. Gradually add in the powdered sugar, milk, vanilla extract, and salt until well combined.
4. Once the cake pops have cooled, crumble them into a large bowl. Add in the peanut butter mixture and mix until well combined.
5. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes.
6. Melt the chocolate candy melts according to the package instructions.
7. Dip the lollipop sticks into the melted chocolate and insert them into the cake balls. Dip each cake pop into the melted chocolate until fully coated, tapping off any excess chocolate.
8. If desired, sprinkle crushed peanuts on top of the chocolate coating.
9. Place the cake pops in a cake pop stand or Styrofoam block and let them cool until the chocolate has hardened.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Cake pop maker or mini muffin tin: 350°F
Chocolate candy melts: 120°F
Serving size:
Makes 24 cake pops
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 6g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 29g
Dietary fiber: 1g
Total sugars: 23g
Protein: 3g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Chocolate cake mix can be substituted with vanilla or yellow cake mix.
- Crushed peanuts can be substituted with sprinkles or mini chocolate chips.
Variations:
- Add a tablespoon of cocoa powder to the peanut butter mixture for a chocolate peanut butter flavor.
- Use white chocolate candy melts instead of chocolate candy melts for a different look.
- Add a teaspoon of cinnamon to the cake mix for a spicy twist.
Tips and tricks:
- Use a cookie scoop to make uniform cake balls.
- If the cake mixture is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the chocolate candy melts are too thick, add a teaspoon of vegetable oil to thin it out.
Storage instructions:
Store the cake pops in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Cake pops can be reheated in the microwave for 10-15 seconds or until the chocolate is melted.
Presentation ideas:
Arrange the cake pops on a platter or cake stand for a fun and festive display.
Garnishes:
Sprinkle crushed peanuts or chocolate chips on top of the chocolate coating for added texture and flavor.
Pairings:
Serve the cake pops with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
No side dishes are needed for this dessert.
Troubleshooting advice:
- If the cake pops are falling off the sticks, dip the sticks in melted chocolate and insert them into the cake balls again.
- If the chocolate coating is cracking, the cake balls may be too cold. Let them sit at room temperature for a few minutes before dipping them in chocolate.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food. Keep the cake pops refrigerated until ready to serve.
Food history:
Cake pops were first popularized by baker and blogger Bakerella in 2008.
Flavor profiles:
The cake pops have a rich chocolate flavor with a creamy peanut butter filling.
Serving suggestions:
Serve the cake pops as a fun and festive dessert for parties or special occasions.
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