I’m posting this recipe in honor of what is possibly Cake Pop Day. Read on for more about that! These super rich and chocolatey brownie bites are stuck on a lollipop stick, dipped in even more chocolate and covered in all kinds of toppings. You can prepare the brownies using the mold I reviewed earlier in the month or in a mini muffin tin.
Cake pops were created by food blogger, Angie Dudley/Bakerella. On February 1st 2008, she posted this recipe for pink cake pops. February 1st is also celebrated as an unofficial cake pop day. I see no reason why we shouldn’t have two days dedicated to this popular treat!
Later, Bakerella was invited onto Martha Stewart’s show to teach the ultimate homemaker how to make the adorable treats! Remarkably, she had only been blogging for four months at that point. Since then she’s made cake pops with Ree Drummond, Blake Lively and Kathie Lee. Her pops have also been featured in Betty Crocker magazine, People, Entertainment Weekly, Taste of Home, Family Circle, O and on Disney’s website.
(These measurements will make enough batter to fill a 24-cup mini muffin tin once and a 20-cup silicone cake pop mold about twice.)
½ cup unsalted butter
1 cup sugar
2 teaspoons vanilla extract
½ all-purpose flour
4 tablespoons cocoa powder
1/8 teaspoon baking powder
Pinch kosher salt
2 cups semisweet chocolate chips
½ toppings (sprinkles, chopped nuts, chopped candies, mini chocolate chips)
Preheat oven to 325° F.
Combine chocolate chips and butter in a microwave-safe bowl.
Heat in microwave in 30-second intervals, stirring between each, until melted and smooth. (Your goal is to completely melt the chocolate and butter mixture. Try pulling it out of the microwave a couple minutes before it is fully melted. Stir the mixture to distribute the heat and melt the chips the rest of the way. This will help prevent the mixture from getting too done and going clumpy.)
Mix in sugar and vanilla.
Mix in eggs.
In a separate bowl, sift or whisk together flour, cocoa, baking powder and salt.
Add dry mixture to chocolate mixture, mixing until well-combined.
Spoon batter evenly into rounded cup silicone mold or greased mini muffin tin. (For either pan, fill the cups with batter almost all the way to the top of the cups. Do not over-fill/pile on batter.)
Bake 12-15 minutes or until center is set. (This is a good general time for both the mold and mini muffin tin. The tin will take slightly longer than the mold.)
Remove from oven and allow to cool, in pan, for 10 minutes. (I left the silicone mold closed during this time.)
Remove brownies from pan or mold and allow to cool completely.
Place each brownie onto a lollipop stick and dip in melted chocolate.
Sprinkle with toppings of choice and lay on parchment paper to set.