Kona Coffee Cake Pops

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Mmmm cake pops. I love cake pops, and these Kona Coffee cake pops are a delicious cake pop treat with a little extra coffee kick. If you love cake and cake pops, and also coffee, you have to try these.

Kona Coffee Cake Pops

Ingredients:

• 1 box of chocolate cake mix
• 3 eggs, room temperature
• vegetable oil
• 2 tbsp. Kona Coffee, brewed (use this as an alternative to water)
• 1 container of chocolate frosting
• 1 bag Ghirardelli Chocolate Dark Melting Wafers
• 1 cup Ghirardelli Chocolate White Candy Making Wafers
• 9×13 baking pan
• Mixing bowl
• Parchment paper
• Cookie sheet
• Cake pop sticks

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Prep 9×13 baking pan with baking spray.
2. Make the chocolate cake mix according to the directions on the back of the box.
3. Add the brewed Kona Coffee in place of the water directed on the box. Stir to blend the coffee into the batter.
4. Bake according to the directions on the back of the chocolate cake mix box.
5. Once done cooking, allow the cake to cool completely.
6. In a large mixing bowl, crumble the cake until fine.
7. Mix in about 3 tablespoonfuls of chocolate frosting.
8. Using your hands, mix the chocolate frosting and cooled cake together.
9. You want the consistency of the mix to be where you are able to form a ball and it wont crumble; you may need to add a bit more frosting.
10. Form a ball using a small ice cream scoop.
11. Place the cake balls on a cookie sheet lined with parchment paper.
12. Put the cookie sheet with the cake balls in the freezer for 45 minutes.
13. Pour the Ghirardelli Chocolate Dark Melting Wafers into a microwave safe bowl. Melt the wafers for 1 minute at a time stirring after each interval. Continue to melt and stir until the chocolate is completely melted.
14. Dip one end of the lollipop stick into the melted chocolate and insert into the center of the cake ball.
15. Return to the freezer for about another 30 minutes.
16. If necessary re-melt the chocolate.
17. Dip the cake pops into the melted chocolate. Place the cake pops on a  parchment paper lined cookie sheet transferring them to the freezer for 2 hours for the chocolate to harden.
18. Pour the Ghirardelli Chocolate White Candy Making Wafers into a microwave safe bowl.  Melt the wafers at 1 minute at a time stirring after each interval. Continue to melt and stir until the white chocolate is completely melted.
19. Remove the cake pops from the freezer.
20. Dip a fork into the melted white chocolate then drizzle each cake pop.
21. Return to the parchment paper lined cookie sheet for the white chocolate to harden.

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Jana

Jana Seitzer is a full-time mom to 4 amazing kids, wife, writer, photographer, marketer, designer, and social media maven. She loves to travel all over the world—solo and with her family—and tell stories about her travel adventures, adventures that often involve a glass of wine.

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