Have I got the tastiest pumpkin treat for you! These Pumpkin white chocolate cake pops are going to make you do the happy dance. They are filled with a cinnamon white chocolate ganache. Wrapped around the ganache is a homemade pumpkin cake loaded with all the great fall flavors.
I've had a version of these in my head for a while, but these pumpkin white chocolate cake pops are the first one I've mention to actually make and show to you. The first version that's still just in my head (fingers crossed that it's happening this week) is a decadent chocolate cake pop.
Did I mention these pumpkin white chocolate cake pops are for pumpkin week? If you're a lover of pumpkin, hop over here to see all of the pumpkin recipes you can possibly want or need.
Eggless Chocolate Ganache Cake
Let's talk about the candy melts and coating chocolates as of lately. I spend the last few days going crazy trying to dip these pumpkin white chocolate cake pops. What is going on with these candy melts?
They start out so incredibly thick that you can hardly dip your spoon in them to stir it around. Add coconut oil or vegetable oil and theywant to separate as the chocolate begins to drip off the cake pop. I started to have these issues way back when I did the easy no bakebutterfinger bites. I think I sprinkled butterfingers bits on top of help cover it up.
The trick with these cinnamon white chocolate truffles is to not let them chill too long in the fridge before scooping them and to have the correct measurement of heavy cream. If there is too much heavy cream, the ganache will flatten out and become super sticky. If you add too little, the ganache till be incredibly hard to bite through and scoop.
How To Make Cake Pops (easy And Fool Proof)
In a microwave-safe bowl, add in the white chocolate and heavy cream. Microwave in 30-second increments and then stirring. Repeat for as many times as it takes for the ganache to become thick and smooth. You may need to stir it for 1 - 2 minutes to help melt the white chocolate.
After the ganache is smooth, add in the ground cinnamon and vanilla extract. Stir until thoroughly incorporated and then cover with plastic wrap. Place into the fridge for 2 hours and then scoop out into 1 tablespoon balls. I used a 1 tablespoon cookie scoop. Don't let it go any longer otherwise you'll have to heat the ganache back up and let it set up all over.
Scoop the ganache onto a parchment lined pan. Here's the link to the pan I used. Cut each scoop of ganache in half with a knife and then roll each half into a ball. Set them back into the fridge and work on the pumpkin cake.
Easy Chocolate Ganache Recipe + Video
In a large bowl, add in the flour, baking powder, baking soda, ground ginger, clove, cinnamon, and lastly pumpkinspice. Whisk to incorporate all of the dry ingredients and set aside.
In a large mixing bowl, add in the butter, vegetable oil, brown sugar, and granulated sugar. Beat it all until combined.Add in the vanilla extract and the eggs one at a time. Follow that up with a can of pumpkin puree. The mixture will look really broke but have no fear we're now adding all of the dry ingredients and beating just until the flour is incorporated. Overbeating can cause the cake batter to become really gummy.
Pour into a greased and floured 9x13 baking pan and bake until it's done. Let it cool before assembly the pumpkin white chocolate cake pops!
How To Make Chocolate Cake Pops
Break the cooled moist pumpkin cake up into pieces in a large mixing bowl. Add the vanilla frosting and work it in with a spatula or even your impeccably clean hands. Once the pumpkin cake pop mixture comes together and there are no crumbs left in the bottom of the bowl, begin scooping the cake pops out with a 1 ½ tablespoon cookie scoop. and place on a piece of parchment.
Press the cake pops flat with your hands, pop a cold cinnamon white chocolate truffle in it and wrap the cake pop around it. Roll the pumpkin cake pop until it's smooth and place on the parchment lined pan. Repeat with the rest of the pumpkin white chocolate cake pops.
To finish these cake pops up, add some candy melts in a microwave-safe bowl and microwave for 30-second increments until smooth. Add the coconut oil and stir until completely combined. Don't microwave after adding the coconut oil, it will thicken back up.
Triple Chocolate Cake Popssweet
Add the candy melts into a sandwich bag and cut a tiny hole in one of the corners. Drizzle the candy melts on top of the cake pops.
These Pumpkin white chocolate cake pops are going to make you do the happy dance. They are filled with a cinnamon white chocolate ganache. Wrapped around the ganache is a homemade pumpkin cake loaded with all the great fall flavors. Its drizzle with white candy melts for a pop of color and a little crunch.
Calories: 155 kcal Carbohydrates: 21 g Protein: 1 g Fat: 7 g Saturated Fat: 4 g Cholesterol: 23 mg Sodium: 89 mg Potassium: 96 mg Sugar: 16 g Vitamin A: 1910 IU Vitamin C: 0.6 mg Calcium: 44 mg Iron: 0.6 mg
White Chocolate Ganache Cake Flash Sales
Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. She loves to focus on fun, seasonal dessert recipes. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade, and others. Read more...Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control. You can decorate these cake pops in your own unique way, which makes this recipe 100x more fun.
I have plenty of step-by-step photos and lots of tips/tricks. I want you to understand every instruction so you can follow along and know what the heck you’re doing. The process isn’t difficult– you’re literally just baking a chocolate cake and making frosting then mixing them together. Things just get a little particular when it comes to rolling, lollipop-sticking, and dunking/dipping. If you can make bread bowls, you can totally handle cake pops! (They’re more fun to eat too… sprinkles!)
By the way, if you’ve ever eaten store-bought cake pops– these taste totally different. They’re from scratch. No cake mix. No canned frosting. No preservatives. You can actually TASTE the homemade.
Cake Pops Nutella (pop Cakes), The Recipe Without The Mold
Quick tip: Whenever I make cake pops from scratch, I always begin the night before. I make the cake, cover it, and let it sit out at room temperature overnight. I also prepare the frosting, cover, and refrigerate. This way everything’s ready to go.
It might seem like the switch from vanilla cake pops to chocolate cake pops is easy. Replace some flour with cocoa powder, right? And vanilla frosting with chocolate frosting? I wish! Chocolate is a complicated soul and requires a little finesse, that’s why my vanilla cake and chocolate cake recipes are so different! I baked a couple single layer chocolate cakes before stopping at this one. The first few began with creamed butter + sugar. My favorite chocolate cakes and cupcakes typically rely on oil for the fat because (1) HELLO MOISTURE and (2) the flavor of butter really isn’t necessary because chocolate overpowers it anyway. My initial thought with cake pops, however, was that I needed a slightly drier cake to get the best texture for cake pops (because it will be mixed with frosting). Well this was just a huge mess from the start because dry cake is gross.
That being said, you’ll need oil for the cake. And a few other basics like cocoa powder, sugar, flour, and eggs. Hot water is also a must. Remember why from when we made this tuxedo cake?The hot liquid encourages the cocoa powder to bloom and dissolve. When I make chocolate cake, I usually reach for hot coffee (instead of hot water) because coffee accentuates the chocolate favor—but that’s not as crucial here. Because we’re just crumbling the cake and mixing with chocolate frosting!
Cake Pops Vanille
By the way, you can totally enjoy this chocolate cake on its own. If you ever need a single layer chocolate cake—use this guy. It’s
Like, italicize and bold good. Deep and dark chocolate flavor. Super moist. Super rich. Top with chocolate buttercream, whipped cream, peanut butter frosting, or red wine chocolate ganache.
What was a little more difficult than testing the perfect single layer chocolate cake was figuring out how much frosting I needed. Too much frosting and the cake pops are wet and greasy. Too little frosting and you won’t have enough to bind the cake crumbles.I have the perfect amount of frosting you’ll need. It’s not much because the chocolate cake is already so moist.
Vanilla And White Chocolate Ganache Recipe
Crumble the cake into the bowl of frosting and yes, you’ll feel very weird doing this. You just made
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