Chocolate-Coffee Cake Pops

Red, White & Blue!!

I couldn’t think of a better way to spend Independence Day than with a little family BBQ, fireworks, & some festive CAKE POPS. For me, it was one last get together before I headed off to Los Angeles to start my big girl job. That’s right, my days of moping on blog posts & being unemployed are soon to be of the past. I’m hoping my new employment status doesn’t equate to a hiatus from the blog world, so I’ll make an effort to continue with the kitchen adventures every now & then. Might be kind of hard without my mom’s nifty Canon on hand to take pictures! Happy Belated 4^th of July!! XOXO....little j Y

Chocolate-Coffee Cake Pops

*Makes 50-60+ depending on size

1 box Devil’s Food Cake mix {+ eggs, oil, H20, 2+ Tbsp instant espresso}

¾ tub Whipped Cream Cheese frosting

1 lb. bag dark chocolate candy melts {2 lbs if you plan on making a lot!}

2-3 tsp instant espresso + more to your preference

4-inch lollipop sticks

sprinkles for decorating

Use the Red Velvet Cake Pops' recipe as a guide. Add instant espresso to cake batter before baking. Add more instant espresso to dipping chocolate during the melting process. Make sure cake dough has hardened a bit in the fridge/freezer before attempting to dip in chocolate. You’ll know it’s not cold enough if the cake keeps falling of the stick. Dip, decorate with sprinkles, set aside to harden & enjoy!!

festive Cake Pops!