These gingerbread cake pops are a fun and festive holiday treat with the traditional flavors of a gingerbread cookie in a bite size cake ball. It's like Christmas on a stick!
Prep Time15 minutesmins
Cook Time40 minutesmins
Chilling, Cooling, and Assembly1 hourhr25 minutesmins
Spray an 8-inch cake pan with non-stick spray and line with parchment paper. Set aside.
Using an electric mixer, cream the butter and sugars until smooth.
Add the egg, molasses and buttermilk, mixing between the addition of each ingredient.
Next mix in the rum extract, baking soda and all of the spices.
Add in the water and mix until well combined.
Add the flour ¼ cup at a time, mixing after each addition.
Pour cake batter into the prepared pan.
Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
After the cake has cooled, crumble it into a large bowl until you get fine crumbs.
Add in ¼ cup of cream cheese frosting and mix until the mixture holds it’s shape.
Take 1-2 tablespoons of the cake mixture and roll into a ball with the palms of your hands (a cookie scoop works great for this). Continue until you’ve used all the cake mixture.
Cook about 10 candy melts in the microwave, just until melted.
Dip one end of the cake pop stick into the melted chocolate and insert the stick about halfway into a cake ball. Continue with the remaining cake balls. Chill for 30 minutes.
Melt the remaining candy melts with 1 teaspoon of coconut oil in a glass measuring cup or a tall skinny glass.
Dip chilled cake pops into the melted chocolate, twirling and gently tapping the stick on the side of the glass to remove excess chocolate. Place coated cake pops into a stand or into a piece of Styrofoam.
After all of the pops have been dipped, chill again for 10 minutes before decorating.
Remove cake pops from the refrigerator and decorate with a white chocolate drizzle and sprinkles if using.
Notes
Add just enough frosting to hold the cake together. If you add too much the cake balls will be too wet and greasy to stay on the stick.
For best results, make the cake pops a similar size. I use a cookie scoop or food scale to weigh the cake mixture (40 grams for each cake pop).
Don’t freeze the cake pops before dipping them or the chocolate coating may crack. If they are frozen, allow them to sit out for 15 minutes before dipping.
For even coverage of chocolate, slowly rotate the pop while raising from the chocolate and gently tap off the excess chocolate. This also helps to level out the chocolate.
Place pops on a foam tray or cake pop stand while making the cake pops if you don't want them to have flat bottoms.
The number of cake pops will vary based on the size of your cookie balls.
Storage: store finished cake pops in an airtight container in the refrigerator for up to 3 days.