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Espresso martini cake pops
- Linzi Pucino
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Makes 24
A little effort
Prep: 40 mins
Cook: 10 mins
plus chilling
A star rating of 5 out of 5.1 ratingRate
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Transform cake pops into a grown-up treat with espresso powder, Kahlúa and vodka. Shop-bought madeira loaf cakes make it more effortless, too
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Try our recipe for espresso martini cake pops, then try espresso martini pancakes, espresso martini cheesecake and espresso martini tiramisu. Now try more recipes with coffee.
How to make espresso martini cake pops: chef's tips
- Instead of plain madeira cake, why not use coffee cake instead for an extra whack of flavour?
- Cake pops can make a fun group activity, simply arrange all the elements for decorating and get creative!
- Any leftovers can be stored in the fridge for up to three days. Bring to room temperature before eating.
- You could make the cake balls a day in advance and keep in the fridge.
How to serve espresso martini cake pops
- Serve with a glass of something fizzy, or an espresso martini, of course!
Espresso martini cake pops recipe
You’ll also need some mini wooden skewers, or large ones with a quarter trimmed off.
Ingredients
Nutrition
-
125g unsalted butter
softened
-
2 tsp espresso powder
-
150g icing sugar
-
2 tbsp good-quality cocoa powder
-
2 madeira loaf cakes
-
3 tbsp vodka
-
300g 70% dark chocolate
-
75g white chocolate
-
1 tbsp Kahlúa
-
coffee beans
to decorate
Nutrition: per cake pop
- kcal251
- fat13.8g
- saturates8.2g
- carbs27.3g
- sugars21.1g
- fibre1.1g
- protein2.6g
- salt0.2g
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Method
-
step 1
First, make the buttercream. Cream the butter until light and fluffy, then add the espresso powder and sift in the icing sugar and cocoa powder. Cream together until smooth and combined.
-
step 2
Add the cake to a stand mixer and use the paddle attachment to crumble it up. Add the chocolate buttercream along with 2 tbsp of vodka and mix to combine. Roll into small balls (about the size of a table tennis ball) using clean, slightly wet hands and transfer to a lined baking tray. Chill in the fridge for 30 mins-1 hr.
-
step 3
Once the cake pops are chilled, melt the dark chocolate in a heatproof bowl over a pan of simmering water until smooth.
-
step 4
Dip the ends of the skewers into the melted chocolate then carefully insert into each cake pop. Dip into the melted chocolate to cover, then stand them upright in a few mugs so the cake pops lean over the side (put some baking paper underneath to catch any drips). Leave to set for at least 2 hrs.
-
step 5
Melt the white chocolate in a heatproof bowl over a pan of simmering water and stir in the Kahlúa before stirring in the remaining vodka. Dip the top of each cake pop into the white chocolate then scatter with the coffee beans before the white chocolate sets.
Now try more baking recipes.
Authors
Linzi Pucino
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