Do you have leftover cupcakes? Make cake pops! These Oreo cake pops are really fun to decorate! They are dipped in melted chocolate sauce and rolled in crushed Oreos. They taste like frosted doughnuts, just on a stick! I didn’t have the regular lollipop sticks so I used bamboo skewers and snipped off the ends.
Place all your leftover cupcakes in a large mixing bowl, and remove the cupcake liners. Mash the cupcakes along with the frosting until it feels damp. I used my hands but you can use a fork. Then roll a small amount tightly into balls about the size of lollipops. These are your cake balls. Place on a tray lined with parchment paper which is the best option for messy desserts which are about to be frozen or refrigerated.
Once you make the sauce for dipping, place your sticks in the sauce and place it into each cake ball. Then freeze immediately. Dip it in the sauce until heavily coated and then roll in Oreo crumbs. Keep pressing if necessary, to ensure everything is coated in Oreo crumbs. Refrigerate again to keep everything in place.
You can serve these Oreo cake pops without the sticks or you can serve them with the sticks. Just serve them chilled to avoid slips and breakages, especially on hot summer days.
Ingredients
10 or less frosted cupcakes
100g chocolate bar
1/4 cup milk
10 Oreos, crushed
Instructions
- Remove the cupcake liners from the cupcakes and crumble the cupcakes. Press into round balls.
- Melt the chocolate with the milk in a bowl.
- Dip each skewer into the chocolate sauce and press into each ball. Repeat until all the balls are skewered. These are your cake pops.
- Freeze for 3-4 hours.
- The cake pops might feel sticky. Roll into a bowl of crushed Oreos until fully coated.
- Place on a lined plate and refrigerate for 1 hour.
- Serve chilled.
- Store leftovers in the freezer for up to a week.