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Thai Coffee Mocha Cake Pops

SERVES: Makes 32 cake pops PREP: 45 minutes TOTAL TIME: 3 hours (including cooling and chilling)

Thai Coffee Mocha Cake Pops

SERVES: Makes 32 cake pops PREP: 45 minutes TOTAL TIME: 3 hours (including cooling and chilling)

Chocolaty goodness—with a lil’ jolt of caffeine.

The best part of waking up is…a cake pop. We’re not saying you should eat them for breakfast, but we’re also not saying you shouldn’t. Rich chocolate, strong brewed coffee, and a condensed milk-marbled chocolate coating are a sweet twist on the classic Thai drink. There’s real coffee inside our Thai Iced Coffee popcorn seasoning, too, for a guaranteed extra pick-me-up, no matter what time of day you indulge.

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INGREDIENTS DIRECTIONS

For the cake:

1 standard box chocolate cake mix
1 cup very strong brewed coffee, cooled to room temperature
3 eggs
⅓ cup oil
1 cup prepared chocolate frosting
2 tablespoons Cravings’ Thai Iced Coffee seasoning, plus more for sprinkling on top

For the chocolate marbled coating:

2 cups (12 ounces) chocolate candy melts
1 cup (6 ounces) white candy melts
+ Sweetened condensed milk, for drizzling or dipping

Make the cake: Preheat the oven to 350°F. Combine the cake mix, coffee, egg, oil, and 2 tablespoons Thai Iced Coffee seasoning in a large bowl. Grease a 9x13-inch baking dish (or two 9-inch cake pans), pour the batter into the dish, and bake according to the package directions, or until a tester comes out clean. Cool completely, then crumble the cake with your hands into fine crumbs. (Or you can use a stand mixer with a paddle attachment to crumble it fast!) Add the frosting and stir—or use a food processor or stand mixer—to create a cohesive mixture that holds together when pinched between your fingers. Using about 2 tablespoons of cake mixture per pop (1 ½ inches in diameter), form into 32 equal-sized balls, pressing and rolling them together firmly with your hands. (At this stage, you can freeze the cake balls on a sheet pan until fully frozen, then transfer to a container or zip-top bag for up to three months, and thaw and dip them in chocolate later.)
Make the coating and decorate: Melt the candy melts in two separate microwave-safe bowls, 30 seconds a time, stirring between each interval. Dip about ½ an inch of each lollipop stick into the chocolate candy melts, and then press into the cake pops. Freeze until completely firm, about 10 minutes.
Microwave the candy melts again if they have started to solidify, and thin with a bit of vegetable oil if needed to reach the right consistency for dipping. Transfer the melted white candy melts into a zip-top bag. Twist the bag to seal and then snip the corner tip off to pipe some thin lines vertically and horizontally over the bowl of chocolate candy melts. (You can also do the opposite and do a white base and drizzle chocolate in!)
Dip the cake pop into the bowl and twist the pop as you lift it out to create a marbled effect. Carefully shake off the excess coating by tapping the cake pop against the side of the bowl, then turn right-side up. Use a toothpick to pierce any air bubbles. Repeat this with two or three pops before piping more lines of white candy melt and continuing the marbling process.
Sprinkle with Thai Iced Coffee seasoning. To set, stick the pops into a piece of styrofoam or an egg carton flipped upside down with holes poked in each section. (If you lay flat on a plate, they will get dented but still taste delicious.) Store in the refrigerator until ready to eat! Serve pops with condensed milk, either drizzled or dipped.