Chocolate Cake Pops with Peanut Butter Buttercream

Ingredients

Cake Ingredients

• 1 cup all purpose flour

• 1 cup sugar

• 6 tbs unsweetened cocoa powder

• 1 tsp baking soda

• 1 large egg

• ½ cup of buttermilk

• ½ cup vegetable oil

• 1 tsp vanilla

• ½ cup very hot water

  Peanut Butter Buttercream

• 1 cup butter

• 1 cup creamy peanut butter

• 3 cups powdered sugar

• ½ tsp vanilla

• 1 tbs milk

• 1 package of almond bark set aside for later

Directions

1. Cupcakes: Preheat oven to 300 degrees.

2. In the bowl of a stand mixer combine flour, sugar, cocoa powder and baking soda. 

3. In another bowl, combine egg, buttermilk, vegetable oil and vanilla. 

4. Slowly add wet ingredients into dry and mix until fully combined. Add the very hot water last. Batter will be very thin. 

   We use mini cake pans for this but you can also use cupcakes. If using for cupcakes, it will make 14-16 or 8 mini cakes. Make sure you spray the insides of the pans with baking spray to avoid sticking to the pan. 

5. Bake at 300 for 18-23 minutes or until toothpick comes out clean. Allow to fully cool before combining with the buttercream.

6. Buttercream: Combine peanut butter and butter in the bowl of a stand mixer. Add in vanilla.

   Add in powdered sugar until combined and then the Add the milk until desired thickness is met.

7. To melt your almond bark, microwave this in 30 second intervals until it begins to melt. If you get it too hot, it will become clumpy and you will have to start again. I use the double boiler method and keep a pot of very low water on the lowest setting and set the bowl of melted chocolate on top.

8. Cake Pops: Remove desired amount of cupcakes or mini cakes (you may be able to use a cake pan as opposed to cupcakes, I personally have not tried but would guess baking time would increase.)

9. Add in very little buttercream, one tbs at a time. Add just enough until it all combines, and is able to stick together without falling apart. It won't take much buttercream to achieve this. Roll into balls.

10. Dip your stick about an inch into the melted almond bark before sticking into the cake pop. This helps to hold the cake balls onto the stick. Stick into the freezer for about 20 minutes to ensure it won't fall off the stick when dipping. Leave out for about a minute before dipping to avoid any cracks in the chocolate. If too cold, they will Crack right down the middle. 

11. Allow to cool or at this point you can also add any sprinkles. Once cooled you can then add any personal touches of decoration as well. 

    You can use any extra cupcakes or buttercream and top the cupcakes for an extra special treat to go with! Enjoy