Cheat up your breakfast with these trending chocolate chip cake pops. Imagine this. You’re casually crumbling up a Quest Bake Shop chocolate chip muffin and mixing it with cream cheese, thinking to yourself, “This is either going to be great, or it’s going to be a complete lump.” Then you dip it in chocolate and all of a sudden you’re like, “Wait a minute.” This is actually fire. ” Sprinkle sprinkles on the topping and BOOM. This little joy is so delicious that you might start to believe you can have a full-blown bake sale. Just don’t get it out of your head.
See the full recipe below.
Nutrition information
chocolate chip cake pops
Yield: 6 servings | Serving size: 1 cake pop
Calories: 130 | Protein: 3g | Fat: 9g | Net carbs: 4g
Total carbohydrates: 15g |Sugar: 1g
material
chocolate chip cake pops
method
In a bowl, use your hands to break up the muffins into small pieces. Add cream cheese and mix by hand. Divide the dough into 6 balls. Using a double boiler (a heatproof bowl over a small pot of boiling water), melt the chocolate and coconut oil together. Dip each cake pop stick about 1/2 inch into chocolate and insert into each cake ball. Chill cake balls for 20 minutes. Remelt the chocolate if necessary and dip each cake pop in chocolate until completely covered. Shake off any excess chocolate, finish with sprinkles, and place the cake pops on a baking sheet lined with parchment paper. Refrigerate until the chocolate hardens. enjoy.
