Chocolate Salted Caramel Cake Pops
Ingredients
- 1 Chocolate cake mix I used Duncan Hines
- 1 cup coffee to replace water in your cake mix (Use whatever amount of water your cake mix calls for)
- 3 eggs or however many eggs your cake mix calls for
- 1/2 cup oil or however much oil your cake mix calls for
- 12 oz salted caramel sauce approximately! This is how much I used. You may need more or less. See notes above about how to know if you have the right consistency for your cake pops.
- 20 oz salted caramel candy melts 1 bag of the Michael's brand is 12 oz., so I needed 2 bags total
- 2-3 Tbsp coconut oil or vegetable oil, to make melted salted caramel candies a little thinner and easier to work with
- sprinkles, edible glitter, melted chocolate, etc. optional, for decoration
Instructions
- Prepare and bake your cake mix according to the instructions on the box. I recommend you replace any water with coffee, as coffee really enhances the chocolate flavor
- Allow your cake to cool completely. Then, crumble the cake into very fine crumbs. I like to put mine in a food processor to make it easier.
- Put all your fine cake crumbs in a large mixing bowl. Slowly add in more and more of your caramel sauce and mix with an electric mixer. Stop adding caramel sauce when your "dough" reaches a thick cookie dough consistency and can hold its shape when rolled into a ball.
- Line a cookie sheet with parchment paper. Roll your cake pop "dough" into balls about 1 inch in diameter. Place the balls on the cookie sheet. Let the cake pop balls chill in the freezer for at least 30 minutes.
- After chilling your cake pop balls, melt your salted caramel-flavored candy melts according to the package instructions* (see note below). You can add a little bit of coconut oil (or vegetable oil) to the melted candy melts to thin them out. You want the excess to be able to drip off your cake pops, and it's a little easier when the coating isn't so thick.
- Dip the end of a lollipop stick into the melted salted caramel candy melts, and insert that end straight in the middle of a chilled cake pop ball. This will help hold the cake pop in place.
- Carefully coat the rest of the cake pop in melted salted caramel candy melt. Leave it upright in a cake pop stand (or styrofoam block) to dry.
- If you are going to coat your cake pops in sprinkles or edible glitter, make sure you do that before the salted caramel coating on the outside dries.
- Store your finished cake pops in the fridge to keep them fresh. Enjoy!
Notes
*Note about melting candies: I like to work with about 8 ounces of melting candy or so at a time. If you melt all of your candies at once, you risk them hardening up again before you get to coat all your cake pops.
Also, I can't stress this enough: it's easier to work with candy melts that are a little on the "watery" side, and adding around a teaspoon or two or extra oil (either coconut or vegetable) can help with that.