Love S’mores? You’ll love S’mores cake pops! This recipe takes everything that’s yummy about S’mores, a camping staple, and turn it into a delightful cake treat. Marshmallow, chocolate and even graham crackers—they’re all in it, as well as the addition of chocolate cake and rich, creamy frosting. While any old chocolate cake recipe or box mix will do, if you really want an insanely delicious cake try the mocha chocolate cake recipe and chocolate frosting recipe provided here.
For the cake mix, you will need:
1 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ cup milk
¼ cup vegetable oil
1 tsp vanilla extract
½ cup hot coffee
Heat the oven to 350 degrees. Spray an 8 inch cake pan with a nonstick cooking spray.
Place the flour, cocoa, baking powder, baking soda and salt into a mixing bowl. Stir with a wire whisk to blend and aerate the dry ingredients; this is a great way to sift the flour.
Add the sugar, eggs, milk, oil and vanilla. Beat it in a mixer or with a hand mixer for 30 seconds on low to incorporate the ingredients, then for 90 seconds on high to blend and whip them.
Put the mixer on low and beat in hot coffee to thin out the batter.
Pour the batter into a pan and bake it for 30 minutes.
Insert a skewer and pull it out; when the skewer comes out clean, it’s ready. Set it on a rack to cool completely.
Whip up some frosting— you can use a store-bought frosting if you like, but this simple frosting is a nice compliment to the cake. You will need:
1/2 cup of butter or margarine
2/3 cups cocoa powder
1/3 cup milk
1 tsp vanilla extract
3 cups confectioner’s (powdered) sugar
Mix the cocoa and powdered sugar. Melt the butter and pour it over them, then stir. Add milk and vanilla and beat it until smooth and creamy.
Put the cake into a bowl and crumble it up into small bits.
Dump frosting on the cake crumbs and blend it.
To make the S’mores Cake Balls, you will need:
Graham crackers (crumbled)
32 oz Melting milk chocolate or chocolate chips
Poke mini-marshmallows onto the tip of lollypop sticks.
Take some of the cake mix and mold the cake ball directly on the stick, around the marshmallow.
Pat and smooth it until it’s round and smooth.
Place the balls, stick-up, into the tray.
Put the tray into the freezer for 15 minutes— but don’t forget them in there! You don’t want them to freeze! Transfer them to the fridge for at least 2 hours.
When you’re ready to take them out of the fridge, crush some graham crackers. You can crush them in a baggie and dump them in a bowl, pulse them in a food processor, or use a mortar and pestle.
Throw some chocolate chips or candy bits into a double-boiler. Set it over a pot of simmering water.
Stir over medium heat until the chocolate is well melted.
Pick up the cake pop and dip it into the chocolate. Don’t twist it, don’t swirl it around or let it touch the sides and bottom. You don’t want the cake or marshmallow to dislodge from the stick. Just insert it into the chocolate, and gently pull it out.
Tap the stick gently to get rid of drips and excess. You don’t need to worry about making a smooth coat for these cake pops because your next step is to dip them into the graham cracker crumbs.
You must do this immediately after dipping, while the chocolate is still melted, so the crumbs will stick. Use your fingers to bring in the crumbs up and over the cake ball to help coat it.
Pick up the cake ball and tap it gently to remove excess crumbs.
Set the stick into a Styrofoam block, or a bowl with rice in it to keep it from swiveling around. When you finish the batch of cake pops, refrigerate them until you want to eat them.
Incoming search terms:
- smores cake pops