Gluten Free Chocolate Cake Pops 4th of July

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4th of July Chocolate Cake Pops (Gluten Free)

Yield: ~24 cake pops
Oven Temperature: 350℉


Ingredients:

For the cupcakes:
  • 3/4 c. sugar
  • 1/3 c. oil
  • 1 egg
  • 1/4 c. sour cream
  • 4 tsp. vanilla
  • 1 c. all purpose gluten-free flour (I used Divided Sunset)
  • 1/3 c.+1 tbsp. dark cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. boiling hot water
For the Frosting:
  • 4 oz. cream cheese
  • 4 tbsp. salted butter
  • ~2 c. powdered sugar
  • 1 tsp. vanilla
Others:
  • 24 oz. white chocolate chips
  • red writing icing
  • dark blue writing icing
  • 24 cake pop sticks

Instructions:

  1. Preheat the oven to 350℉.
  2. In a large bowl, mix together the sugar, oil, egg, sour cream, and vanilla until smooth.
  3. Sift in the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined.
  4. Add in the boiling hot water and stir rapidly until combined.
  5. Pour the batter into a 13x9" cake pan. Bake in the oven for 15-17 minutes or until the cake springs back when touched. Cool completely.
  6. While the cake cools, make the frosting. In a medium-sized mixing bowl beat together the cream cheese and butter until light and fluffy.
  7. Mix in the powdered sugar one cup at a time, and then stir in the vanilla. Set aside.
  8. Once the cake is completely cooled, break it into crumbs with your hands. Place all the cake crumbs in a large bowl (or the bowl of a food processor) and scoop in all the frosting. Combine the frosting and the cake with a spoon (or using the food processor). I also used my hands for this step. 
  9. Melt 2 tbsp. of white chocolate chips in a small bowl. Get out 24 cake pop sticks. Line two baking sheets with parchment or wax paper.
  10. To make the sphere shaped cake pops, scoop out one tablespoon of the cake/frosting mixture and roll it into a ball. Dip a cake pop stick into the melted white chocolate and gently insert it into the cake ball. Set on the prepared tray. Repeat this step to make a total of twelve sphere shaped cake pops. Freeze for at least 2 hours.
  11. To make the star shaped cake pops, scoop out one tablespoon of the cake/frosting mixture and roll into a ball. Pinch a small edge of the ball to form one of the star's corners. Repeat until you have five corners. You might have to flatten out the center as you pinch to get more of the mix into each corner. Set on the prepared tray. Repeat this step to make a total of twelve star shaped cake pops. Freeze for at least 2 hours.
  12. Melt the rest of the white chocolate in a glass bowl.
  13. Take the cake pops out of the freezer. Dip each cake pop in the white chocolate. Make sure to tap each cake pop to get rid of the excess chocolate. Place each pop back on the tray.
  14. Decorate the cake pops using the writing icing. I outlined each star and did a striped patter on each sphere. You can decorate them whatever way you wish. Place in the refrigerator. Eat whenever.

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