Name: Halloween Monster Cakepops
Cuisine: International
Ingredients: Chocolate Cake; 1 cup granulated sugar; 3/4 cup all purpose flour; 2 tablespoons all purpose flour; 1/4 cup cocoa powder; 2 tablespoons cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 piece large egg, room temp; 1/2 cup sour cream, room temp; 1/4 cup canola oil; 1 tablespoon vanilla extract; 1/2 cup boiling water; Chocolate Buttercream and Decoration; 1 cup unsalted butter, room temp; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 1/2 cup cocoa powder; 1 packet candy melts of your preferred color (body); 1/2 packet candy melts of your preferred color (hair); 45 or more pieces candy eyeballs

Ingredients

Chocolate Cake

1 cup granulated sugar

3/4 cup all purpose flour

2 tablespoons all purpose flour

1/4 cup cocoa powder

2 tablespoons cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 piece large egg, room temp

Method

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1.
To prepare the cake, preheat oven to 350F. Grease and line an 8-inch square cake pan. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth and liquidy. Pour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. To assemble cake pops, prepare two cookie sheets lined with parchment paper. Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt small amount of candy melts (body color) in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert into the cake ball. Repeat until you are done. Refrigerate again for 15 minutes. Remove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it dry completely. Repea

Halloween Monster Cakepops

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