Triple Chocolate Cheesecake Cake PopsBrooke McLay
While making a batch of Peanut Butter Stuffed Cake Pops, I wasn’t craving peanut butter at all. What I wanted right there, in that moment was cheesecake, and nothing was going to stop until I meted that desire with a nice bite of the real stuff. But, then I realized I wanted chocolate, too. And then I realized I pretty much just wanted the world, so I wrapped the world in a cake pop and made these Triple Chocolate Cheesecake Cake Pops. And suddenly everything was complete.
Triple Chocolate Cheesecake Cake Pops
1 chocolate cake mix, baked according to package directions
1 can premade chocolate frosting
4 ounces cream cheese
1/3 cup powdered sugar
1 cups high-quality milk chocolate chips (I like Ghiradelli)
1 cups high-quality white chocolate chips (I like Ghiradelli)
1/4 cup chopped chocolate sprinkles
Once the cake is cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.)
Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn’t feel wet at all, but should adhere to itself in a playdoh like texture.
In a small bowl, mix together the cream cheese and powdered sugar.
Take about 1/2 teaspoon of the cream cheese mixture into your hands and roll it into a ball. Take about a tablespoon of cake mixture and press it into a sort of bowl shape. Place the cream cheese ball into the center of the cake ball, then gently close the cake ball around the cream cheese, until it is fully hidden and enclosed inside the cake ball. Roll the cake ball until nicely rounded.
In a small, deep, microwave-safe bowl, heat the white chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth.
Press the end of a sucker stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom half of the stick and cake ball. Allow the chocolate to harden at room temperature.
Gently dip the cake ball into the melted milk chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into chocolate sprinkles. Turn the cake pop right side up and press the bottom of the sucker stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve.
Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!