Sometimes, a really long week needs to end with a really good cake pop. For the last week, I’ve been in an intense planning mood. On a regular day, I like to make lists, plan ahead, and keep things organized. But for about 6 days now, I went ahead and scheduled every single recipe until the end of 2020. I just love the holiday season so much, I couldn’t help it! And of course, for me, these next few months are the best for baking.
But before any of those major holidays is my little sister’s birthday. And for this avid coffee fan (addict?), I wanted to make something new: caramel mocha latte cake pops — very Starbucks a la 2012. I know, right?! She’s already getting a traditional, not-vegan birthday cake, but I wanted to bring her and my family something to try, while also providing dessert for myself and Lui when it’s time for the birthday cake.
These cake pops drove me mad. First, I didn’t properly melt the chocolate coating and ended up with a glaze. Then, the coffee flavor wasn’t strong enough. THEN, I got the coating consistency right but didn’t like the presentation. And finally, at 1 in the morning, I nailed it. There were still some comments about the sweetness level and flavor profile, but this was the first time I actually enjoyed eating cake, or cake pops for that matter. For me, it had just enough coffee, a little bit of saltiness from the caramel (the same recipe from the Pecan Samoa Bars!), and wasn’t overly sweet — which meant I could get away with eating more than one before getting a stomach ache.
These, and the churros I made, were the two recipes I’ve had to test more than twice. It’s interesting to me, because I often wing recipes and they turn out how I pictured. But this experience allowed me to grow my kitchen skills, which is something I cherish — when you teach yourself recipes and make things up on the spot, any event that might help you be better is one to appreciate.
Despite the many trials (and plenty of errors) of this recipe, I’m so pleased with the final product! It has a little bit of everything, and even though I rarely ate cake pops before, I’m so excited to try new flavors. Plus, if I can get a little caffeine jumpstart by eating dessert in the morning, I’m 1000% in!
Caramel Mocha Latte Cake Pops Recipe
Caramel Mocha Latte Cake Pops
- 2 ½ cups flour
- 1 tsp baking powder
- ¾ tsp salt
- ⅓ cup cocoa powder
- ½ cup softened butter
- ¼ cup brown sugar
- ½ cup sugar
- 2 flax eggs
- 1 tsp vanilla
- 5 tbsp instant coffee + ¼ cup water
- ¼ cup oat milk
Caramel Frosting + Caramel Drizzle
- ¼ cup maple syrup
- 2 tbsp oat milk
- ⅓ cup brown sugar
- ¾ tsp vanilla
- ¼ cup butter
- ½ cup powdered sugar
- 1 cup dark chocolate chips
- 1 tbsp vegan shortening
- ½ cup vegan white chocolate chips
- ½ tbsp vegan shortening
- sea salt
- gold sprinkles
- Preheat the oven to 350º F. Line a cake pan with parchment paper and grease with cooking spray or butter
- Cream together the butter and sugars. Add the flax eggs, vanilla, and coffee
- In a separate bowl, combine flour, salt, baking powder, and cocoa powder. Gradually add to the wet ingredients, alternating with oat milk
- Fold until all the ingredients are thoroughly mixed together. Pour into the cake pan and evenly spread out the batter. Bake for 20 minutes
- Let the cake cool. Make caramel — in a saucepan on medium heat, continuously stir the maple syrup and oat milk. Add the brown sugar and vanilla, and stir until mixture becomes bubbly and a rich brown color. Remove from heat and add the butter, still stirring until smooth. Set aside 1/4 cup of caramel for the frosting & save the rest for drizzling on top
- Once the caramel is cool, add the powdered sugar to the 1/4 cup of reserved caramel. Whisk until smooth and creamy
- After the cake is cooled, break it up into fine crumbs. Add the frosting to the cake crumbs and mix until sticky — the dough should hold its shape and not stick to your hands
- Prepare a lined baking tray. Take about 1 heaping tablespoon of dough and knead in your hands slightly before rolling into a ball. Place on the tray
- In a microwave safe bowl, heat the chocolate with shortening in 30-second intervals, mixing in between. Do this in two bowls for each type of chocolate
- Once all of the dough is rolled, grab 4-6 inch lollipop sticks. Stick one end in the melted chocolate and push about 3/4ths of the way into each cake ball. Refrigerate for 20 minutes
- Remove the cake pops from the fridge and one-by-one dip each cake pop into the dark chocolate, coating completely. Make sure to tap off any excess/dripping coating in the bowl before placing on the baking tray, cake pop holder, or styrofoam
- Refrigerate for another 20 minutes
- Take the white chocolate and spread a small amount on top of each cake pop (like the milk or foam on top of a latte), and let set
- Add gold sprinkles, and drizzle the caramel sauce over each cake pop. Top with sea salt
- Keep these refrigerated or at room temperature for about one week. Enjoy!
- Depending on how much you like coffee, increase or decrease the amount in the cake batter! You can also add more instant coffee to the caramel frosting mixture for an extra coffee kick
- Decorate these to your liking — I just wanted to mimic the look of an actual latte, but you can do more chocolate drizzles, edible glitter, small candies, whatever you’d like
- Majority of this recipe is waiting — in between each chilling period, you can use that time to prepare another component of the recipe. Making these does require some patience, so I wouldn’t decide to make these an hour before an event, for example.