Chocolate Chip Cookie Dough Cake Pops

Wow, Ramadan crept up on us and it feels like its almost gone!

Remember these cupcakes? Well I made little bite size cake pop versions of them to share at Samrena's iftar. I wasn't sure how they would turn out, but I'm told they were incredible. 

I made everything from scratch but you could certainly use a boxed chocolate (or dark chocolate) cake mix to make things easier, especially since you're going to crumble it up anyway. If you just want to make the cupcake version, be sure to look at the recipe here because its slightly different (the size of cookie dough balls and other measurements).

Chocolate Chip Cookie Dough Cake Pops

Adapted from Recipe Girl

Cookie dough filling

3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips


Directions

In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Freeze for 30 minutes, or until the cookie dough is firm. Make the cake batter in the meantime. When ready, scoop out the cookie dough by the teaspoon and roll into a ball.

Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Directions:

Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

Place the flour, cocoa, sugar, baking soda and salt in the bowl of an electric mixer. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of chocolate chip cookie dough into the center of each cupcake.

Bake the cupcakes for 15 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out clean. Cool completely.

Cookie Dough Frosting

1 1/2 sticks salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 tablespoons milk
1 teaspoon vanilla extract

Directions:

In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Cake pops

12 oz. of chocolate bark (I used 1 package of Wilton Candy Melts in Light Cocoa flavor)
mini semi-sweet chocolate chips, to garnish 
parchment or wax paper
20-30 lollipop sticks, optional (you could just do these as cake balls instead of pops)
mini cupcake liners, optional
Disposable rubber medical/exam gloves (non-powder)

Directions
After the cupcakes are cooled completely, crumble into large bowl. Add 6 tablespoons of frosting and while wearing gloves, mix thoroughly with your hands. Mixture should still look alittle crumbly but moist enough to roll into balls. You can add more frosting if needed. Roll mixture into quarter size balls and freeze for 20-30 minutes until firm.

Melt 8 oz. of chocolate bark in microwave per directions on package. I melt the chocolate bark in three small portions at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. Dip lollipop stick into chocolate and then insert into cake ball. Freeze for another 10 minutes so that the stick is firmly secure. 

Dip cake pops in chocolate and lay on wax paper until firm. You could use a spoon to roll the cake pop on to tap off extra chocolate. Sprinkle with mini chocolate chips.