I was recently gifted a bottle of spectacular mocha liqueur and had a moment of chocolate-covered inspiration.
“This stuff would be AMAZING in a Gingerbread Cake Pops recipe! Yaaasssss……”
These boozy gingerbread cake pops were seriously some of the best cake pops I’ve ever made. And although they (and the second batch, too) are LONG gone, I wrote down the recipe so I could share it with you for the holidays.
(Not much of a drinker? Feel free to omit the alcohol if you would like and the same amount of milk instead. Hope you enjoy it as much as I did!)
– Cocoa powder – I used Hersheys, use your favorite.
– Gingerbread boxed cake mix (these usually require eggs, water and oil, so make sure you have those on hand, too.)
– Paper straws or cake pop sticks
The center of a cake pop is made using crumbed cake and frosting. Here is the frosting….it is delicious all on its own!
For the Frosting:
(Makes about one cup)
1 1/3 cups powdered sugar
1/3 cup Damn Fine Mocha Liqueur
5 tbsp shortening
1/3 cup cocoa powder
Put all of these ingredients in a mixing bowl, and with a mixer using a whisk attachment, blend slowly until combined. Once combined, mix on high for about one minute until the frosting is nice and fluffy. If you want a little more body to the frosting, add more powdered sugar 1/3 cup at a time. To loosen it up, add a splash more of the Damn Fine Liqueur.
Be sure to keep this out of reach of children.
For the cake:
Bake your favorite gingerbread cake mix according to the directions on the box. Allow it to cool completely – about two hours or overnight.
Once cooled, trim the overdone outer edges away.
In a large mixing bowl, use your fingers or a fork to crumble the cake into a meal-like texture.
Put it all together:
Add 4-5 tbsp. Damn Fine Chocolate frosting and use the back of a spoon or soft spatula to mush it together into a very thick, slightly dry paste. It should mush together like wet sand and behave like a thick dough.
Scoop a rounded teaspoon of the mixture and roll into a ball. (Tip: Use inside of a round-shaped teaspoon to help you do this. That will help you get smooth, evenly round cake pops.) If your cake balls are cracking or not sticking together, add more frosting until they do. 🙂
Take six sturdy paper straws and cut them in half.
Melt a little bit of your chocolate in the microwave. Dip each straw in chocolate coving about 3/4 inch of the straw. Insert the melted chocolate topped straws evenly into the cake balls, being careful to go about 3/4 of the way through. Repair any cracks by pressing the cake back together, and freeze for about 30 minutes.
Next melt your dipping chocolate according to the instructions on the back.
Have parchment paper ready. Sprinkle this with cocoa powder or mini chocolate chips if you would like. (optional)
Dip each cake ball in melted chocolate, then place on the parchment paper. Be sure to place them straight up so the straws are pointed at a 90 degree angle. Add the ginger accent by dipping a small piece at a time of candied ginger into the melting chocolate (you are using it like a glue) and place it on the cake pop.
Place on a beautiful tray for a party or package some up as an unforgettable gift for a friend.
Did you make these? Please post a comment on how you liked them!