Chocolate Cupcake Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 50 g cocoa powder
• 1 pinch of salt
• 100 g butter
• 50 g dark chocolate
• 250 g cream cheese
• 200 g powdered sugar
• ½ tsp vanilla extract
• 400 g chocolate coating, whole milk
• 200 g white chocolate coating
• possibly food coloring, red, colored sugar sprinkles

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 4 hours 40 minutes

Super moist, super chocolatey! Makes about 40 pieces

Preheat the oven to 180°C. Beat the butter and sugar with a hand mixer on high for 5 minutes until creamy. Add the eggs one at a time, whisking occasionally. In a second bowl, combine the dry ingredients and sift them into the butter mixture. Stir everything together again well. Grease a loaf pan well, pour in the batter, and bake for 45-50 minutes. Once the cake is out of the oven, let it cool briefly in the pan. Then turn it out onto a wire rack and cool completely. FOR THE FROSTING: Beat the softened butter with a hand mixer for a few minutes until creamy. Melt the dark chocolate in a double boiler or in the microwave. Let the melted chocolate cool slightly and stir it into the butter. Now add the remaining ingredients and mix everything well. FOR THE CAKE POPS: Use a bread knife to cut off any hard or dark spots on the cake. Then take a large bowl and crush the cake into small crumbs with your hands. Place some baking paper on a baking tray and set it aside. Use your hands to mix the crumbs well with the frosting. Form 3-4 cm balls from the sticky cake mixture and place them on the baking tray. If they are still difficult to shape, you can refrigerate the dough for 30 minutes. Before you start decorating, or before using a cake pop mold, refrigerate the balls for an hour. Melt the chocolate in a water bath, dip a lollipop stick about a finger’s width into the chocolate, and skewer the balls or mini cupcakes. Dip the cake pops into the chocolate until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks back and forth between your flat hands until all the excess chocolate has dripped off. Place the cake pops in your holder and decorate them as desired. The icing will set fastest in the refrigerator, of course. For my little cupcakes, I briefly put the cake pops back in the refrigerator and then applied pink-tinted white chocolate coating using the same method.