why make this recipe
Chocolate Gingerbread Cake Pops are a delightful combination of rich chocolate and warm spices that make them perfect for any celebration or festive occasion. They are easy to make and fun to serve, making them a favorite for both kids and adults alike. These cake pops not only taste amazing but also look festive when decorated, making them a great treat for parties or holiday gatherings.
how to make Chocolate Gingerbread Cake Pops
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- Chocolate coating (for dipping)
- Sprinkles (for decoration)
Directions :
- Preheat your oven to 350°F (175°C) and grease your cake pop mold.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and all those lovely spices.
- In a separate bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Beat in the eggs, one at a time, and then mix in the molasses until well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined (don’t overmix!).
- Pour the batter into your prepared mold and bake for about 15-20 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool, then crumble it into a bowl.
- Roll the crumbled cake into small balls, and gently insert sticks into each one.
- Dip each cake pop into the chocolate coating and sprinkle them with your favorite decorations.
- Allow the pops to set before indulging in these festive treats!
how to serve Chocolate Gingerbread Cake Pops
Serve these cake pops on a festive platter or a cake pop stand. They are great for holiday parties, birthdays, or family gatherings. You can also wrap them individually in clear bags tied with a ribbon for party favors or gifts.
how to store Chocolate Gingerbread Cake Pops
Store your cake pops in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week. Just ensure they are properly sealed to maintain their freshness.
tips to make Chocolate Gingerbread Cake Pops
- Make sure to let the cake cool completely before crumbling; this helps in forming better balls.
- Use high-quality chocolate for dipping to achieve a smoother coating.
- Feel free to experiment with different sprinkles or decorations to make them extra festive!
variation
For a twist, you can add crushed peppermint candy to the chocolate coating for a peppermint flavor or try different flavored coatings like white chocolate or dark chocolate.
FAQs
Can I use a cake mix instead of making the cake from scratch?
Yes, you can use a chocolate cake mix if you prefer a quicker option. Just follow the instructions on the box and proceed with the crumbling and dipping steps.
How do I ensure my cake pops don’t fall off the sticks?
Make sure the cake pops are completely cooled before inserting the sticks. You can also dip the sticks into the chocolate coating before inserting them into the balls to help them stay in place.
Can I freeze Chocolate Gingerbread Cake Pops?
Yes, you can freeze the cake pops before dipping in chocolate. Wrap them well in plastic wrap and store them in an airtight container. When you’re ready to serve, let them thaw before dipping in chocolate.
Chocolate Gingerbread Cake Pops
- Total Time: 35 minutes
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
Delightful chocolate cake pops with warm spices, perfect for festive occasions.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- Chocolate coating (for dipping)
- Sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pop mold.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and spices.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the molasses.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared mold and bake for about 15-20 minutes, or until a toothpick comes out clean.
- Let the cake cool, then crumble it into a bowl.
- Roll the crumbled cake into small balls and insert sticks into each one.
- Dip each cake pop into the chocolate coating and decorate with sprinkles.
- Allow the pops to set before serving.
Notes
Use high-quality chocolate for dipping and let the cakes cool completely to form better balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake pops, chocolate, gingerbread, festive treats, holiday desserts