Coffee Creamer Cake Pops

Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik

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


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…


Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik


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.

Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik


Happy Baking!

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

Common Cake Pop Issues and Problems | The Best Cake Pop Tutorial | @candiquik

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 SonsFollow Miss Candiquik on BlogLovin'

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