These sparkly champagne cake pops are the perfect treat for your next birthday party, award ceremony, or even a bridal shower or wedding! The light chocolate cake pairs perfectly with the sweet champagne glaze and is all tied together with a perfectly crunchy and sparkly layer of sugar and sprinkles. Try different kinds of colored sugars and even try adding different flavor extracts into the glaze such as strawberry for a chocolate covered strawberry and champagne effect!
Learn how to make these scrumptious pops below!
- 2 1/4 C Flour
- 1/2 C Cocoa Powder
- 1 1/2 C White Sugar
- 3t Baking Powder
- 1t Salt
- 2/3 C Butter
- 6 Egg Whites
- 1t Vanilla Extract
- 2/3 C Champagne
- 1 ½ C Powdered Sugar
- 3-4T Milk
- 1 C Dark Chocolate
- 2T Coconut Oil
- 1 C Powdered Sugar
- ¼ C Champagne
- Food Coloring, optional
- Sugar or Sprinkles for decoration.
- Heat oven to 350 degrees.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add in Vanilla.
- Sift flour, cocoa powder, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- Beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter, then fold in remaining egg whites. Pour into a pan and bake for 25-30 minutes.
- Let cake cool completely, then crumble into a large bowl with your hands.
- Mix the powdered sugar and milk to make a frosting, and add it to the cake crumbles. Mix thoroughly with your hands. Mixture should stick together, but still be slightly crumbly.
- Using a cookie scoop or rounded tablespoon, make rounded balls out of the mixture, place on a stick, and set aside.
- Once all cake pops are made, melt together your chocolate and coconut oil and mix until smooth.
- Dip the cake pops in, and let all excess drip off before setting aside. I recommend placing them cake pop up in a cup, or putting the stick side into styrofoam so they do not fall or touch each other.
- Once all cake pops are coated in chocolate, mix together the powdered sugar, champagne, and food coloring. Coat the cake pops, and let all excess drip off.
- Immediately, thickly coat the cake pops in colored sugar or sprinkles and set aside to dry.