Fudgy Cake Pops Recipes

Steps:

• In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.

Steps:

• Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth.
• Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Steps:

• Combine crust ingredients and pat down approximately 3/4 of this into a 9x13 glass pan.
• Reserve 1/4 of the crust mixture to sprinkle on top.
• Mix fudge ingredients together in a microwave safe bowl.
• Microwave on 50% power for 1 minute intervals, stirring between each until mixture is smooth.
• Pour fudge mixture over crust.
• Crumble the reserved crust mixture over the fudge.
• Bake in a pre-heated 350* oven for 30 minutes.

Steps:

• Prepare cake according to package directions. Once baked, let cool for 40 minutes.
• Crumble cooked cake with hands, add frosting, and mix well. Once combined, roll mixture into golf ball-sized spheres and place on a baking sheet lined with parchment paper.
• Melt a couple ounces of melting chocolate in the microwave or on the stove with medium heat. Then, dip the tips of cake pop sticks or skewers into the melted chocolate and place into the cake pops (making sure not to stick the skewers all the way through).
• Place the cake pops into the refrigerator for 15 minutes or until the balls and chocolate harden.
• Melt the rest of the chocolate and dip the cake pops into chocolate. Add sprinkles if preferred.
• Again, let the cake pops harden in the refrigerator for around 40 minutes until set well.
• Serve.

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F. Grease the base of two 8" round cake pans. Line with parchment. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer on med. speed, beat until smooth. Beat 2 minutes Divide batter between pans.
• Bake 20-25 minutes or until toothpick test comes clean. Cool in pans 1 minute Turn out onto racks, peel off parchment, and cool completely.
• For frosting, heat heavy cream just until it comes to a boil. Remove from heat. Add broken semisweet chocolate and stir until melted. Let cool. Chill for 30 mins., then whisk until thickened to a spreadable consistency. Use one third of frosting between layers and rest to frost top and sides of cake. Sprinkle grated white chocolate on top.