Coffee Creamer Cake Pops

Have I told you how much I love coffee?

I keep a pitcher supply of this coffee in my fridge at all times during the summer months.

I’m also usually one to experiment by buying those fancy creamers at the grocery store.

Caramel Macchiato!
White Chocolate Mocha!
Irish Creme!
Almond Joy!
Italian Sweet Cream!
York Peppermint Patty!
Gingerbread Latte!
Belgian Chocolate Toffee!

Not so “!!!” once I get them home.

I’m a plain ‘ole half & half kinda girl. Nothing beats it.

Ok, heavy whipping cream and sweetened condensed milk come close, but I almost always regret buying the ‘fancy’ flavored creamers.

Well I have a solution….mix that fancy coffee creamer with CAKE, duh. Then make cake pops.

I’m excited about this. You know what this means!? Like a 1,000 more combinations for cake pop flavors! Not to mention, a ‘lighter’ cake pop and  slightly less sweet.
I used this caramel macchiato flavor with yellow cake. The caramel here was hardly recognizable, but the cake pops were a hit.

Here’s what I used to make the Cupcake Pops pictured above:
1 box cake mix (+ ingredients required for cake)
1 package Vanilla CANDIQUIK
1 package Chocolate CANDIQUIK
1/4 cup coffee creamer (your choice of flavor)
*To establish the blue color I used 1 packet of Duncan Hines Frosting Creations in Cotton Candy flavor (the cotton candy flavor is very, very faint)
1 My Little Cupcake Mold

Directions:

Bake cake as directed on box. (*Please note, the coffee creamer is not added to the raw cake batter. It is mixed with the fully baked cake, replacing the frosting that is normally used for making cake balls/pops)

Crumble cooled and trimmed* cake into a large bowl. (*Trim the edges off of the cake for smoother cake pops)

Add 1/4 cup coffee creamer to cake and mix thoroughly with your hands.

Chill mixture in fridge.

Follow recipe steps below for using cake pop molds…

 

 

image source: My Little Cupcake

Have you seen these little cake pop molds around the web? Maybe you even own one?!

This was my first time using one and it was great.

Truly…no paid promotion here, just my honest opinion.

My next “shape” request for MLC: a football!

I had a heck of a time shaping my football cake pops a while back.

These molds are great because they give you perfectly consistent shapes and sizes of pops, every time.

They come out of the mold really easy, too.

 Grab a healthy handful of this {coffee creamer!} cake mixture and roughly form it into a nice big blob. This creates a smooth surface when being used with the mold.

You want to stuff the mold plum full so that you get a nice evenly shaped cake pop.

Then squeeeeeze shut. You want to squeeze hard and completely shut so that all of the excess cake mixture is forced out of the mold. This ensures you aren’t left with a “rim” of excess cake around the cake pop.

Eeeek! Adorable.

You’re probably wondering how in the world I got my cupake pops dipped only on the bottom with the stick inserted. I didn’t.

Grab your cupcake-shaped cake ball (no lollipop stick inserted, yet) and carefully dip into the chocolate CandiQuik, let the excess drip off – then insert the lollipop stick. Place in a Styrofoam block to dry.

For the top of the cupcake I dipped them in Vanilla CandiQuik that I tinted blue with Duncan Hines Frosting Creations (Cotton Candy flavored – which was barely noticeable).

And a cherry on top! Or an M&M.

 

Happy Baking!

Please let me know what you think of the coffee creamer substitute in the cake pop recipe!!

Linked to the following parties: Mrs. Happy Homemaker, Crazy for Crust, Bru Crew Life, Something Swanky, Chocolate, Chocolate & More, Sweet Bella Roos, Kitchen Fun w/ my 3 Sons

Time Monday, August 13th, 2012, 9:27 am   |   CategoryCake Balls, Pops, & Bites, Recipes  |  RssRSS feed |  CommentRespond  |  TrackbackTrackback

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38 Responses to “Coffee Creamer Cake Pops”

    
  1. Alicia
    Monday, August 13, 2012 at 3:21 pm

    The Duncan Hines Frosting Creations are powder, correct? I was curious how well those mixed with the chocolate. Guess I’ll have to play around with these. :)

    I have the cupcake mold and yes, I would LOVE for a football shaped one. Would make things so much easier with those orders.
    Alicia recently posted..Ninjago Cake PopsMy Profile

    Reply
    • Sarah @ Candiquik
      Monday, August 13, 2012 at 3:26 pm

      Hi Alicia,
      Yes, they are a powder! They mix pretty well with the coating!! They do leave tiny, tiny little specks of color (as you can probably see in the photos), but they work great…just mix well and you’re good to go!

      Reply
  2. Hayley @ The Domestic Rebel
    Monday, August 13, 2012 at 3:48 pm

    Those are beautiful! And I totally want one of those mini cupcake mold thingies. It’d make my life so much easier!
    Hayley @ The Domestic Rebel recently posted..Doughnut-Stuffed Cinnamon RollsMy Profile

    Reply
  4. Dorothy @ Crazy for Crust
    Monday, August 13, 2012 at 5:57 pm

    I love that you used the coffee creamer! SO yum.
    Dorothy @ Crazy for Crust recently posted..Chocolate Twist Doughnuts with Avocado Cream FillingMy Profile

    Reply
  5. Hollie
    Thursday, August 16, 2012 at 8:18 am

    Very cute… I’m a sucker for flavored coffee creamers!

    Reply
  6. Heather@French Press
    Thursday, August 16, 2012 at 1:37 pm

    so adorable!
    Heather@French Press recently posted..PB&J poptartsMy Profile

    Reply
  7. Rose Bakes...
    Thursday, August 16, 2012 at 3:16 pm

    I’ve GOT to have some of these! I found you through Something Swanky!
    Rose Bakes… recently posted..Reader Q & A : Rose Answers QuestionsMy Profile

    Reply
  8. kim
    Saturday, August 18, 2012 at 6:33 pm

    Do you not decrease your water in your box cake receipe when adding the additional liquid creamer? I will try this. Always looking for new gormet flavors for my Cakepops. thanks for sharing. K.

    Reply
  9. Jocelyn
    Monday, August 20, 2012 at 2:36 pm

    What a fun idea to use the coffee creamer in place of the frosting!!! And those little molds for the pops? Adorable!!! I need to find those!!!
    Jocelyn recently posted..Carrot Cake CookiesMy Profile

    Reply
  10. Debi Recipes For My Boys
    Tuesday, August 21, 2012 at 2:02 pm

    LOVE these adorable little Coffee Creamer Cake Pops! I’ve seen recipes calling for half n half. Love this idea! Thank you so much for sharing on Thursday’s Treasures Week 47! <3 and hugs! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html

    Reply
  11. salpie
    Thursday, August 30, 2012 at 11:41 am

    If I understood correctly, once you crumble the cake you add only 1/4 of coffee creamer and you mix it well to form the cake pops without anything else. Is it correct? Please clarify. Thank you.

    Reply
  12. Lea
    Tuesday, September 4, 2012 at 7:18 am

    Hi!
    Thank you for sharing your ideas. your a genius!!!.I love all your recipes
    By the way just want to ask what is a good option aside from using candiquick we dont have it here in the Philippines. =(

    Reply
  13. jazibe
    Tuesday, October 30, 2012 at 3:49 am

    since the creamer need refrigeration after opening, how long do the pops keep? (outside the fridge)
    thanks, great idea. (i’ve used vanilla pudding instead of frosting and it also works great, slightly less sweet)

    Reply
  14. Tash
    Wednesday, October 31, 2012 at 2:24 pm

    these sound (and look) gorgeous. I may have to do an international shop just too give these a go, who cares bout the crazy shipping costs would be totally worth it too give these a go x
    Tash recently posted..Spooky Lime and Dark Chocolate Chiffon CakeMy Profile

    Reply
  15. Candice
    Thursday, November 1, 2012 at 1:02 pm

    Hi Sarah,

    I came across your site from Love From the Oven’s site. I don’t have the cupcake mold yet, but wanted to find out if you had to grease the mold so that you were able to take the cake mixture out?

    Thanks.

    Reply
  16. Linda
    Saturday, November 3, 2012 at 1:15 pm

    Using the flavored coffee creamers is such an awesome idea. Personally I find the original (cake and icing mixture) too sweet so I am anxious to try this. And where do you find those darling molds? I would love to get my hands on some. Thanks for all your wonderful ideas.

    Reply
  17. Kate @ Only Cake Pops
    Monday, March 11, 2013 at 10:33 am

    They are fabulous, Sarah. Love, love, LOVE coffee and cake pops, so it’s always great (though surprisingly rare) to see them meshed together. I posted a hat tip about the recipe at my site. :)

    Kate.
    Kate @ Only Cake Pops recently posted..Caffeine Hit! Coffee Creamer Cake PopsMy Profile

    Reply

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