Cadbury Cake Pops

A vanilla cake pop infused with cadbury mini eggs is the height of festive yum. Cadbury cake pops will be your favorite springtime treat!

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Prep Time: 30

Cook Time: 25

Servings: cake pops

Calories: 64kcal

Prepare and bake the cake mix according to the boxed directions.
Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
Allow the dough to cool completely.
Once cooled completely, fold in the crushed cadbury eggs.
Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
Once the chocolate is melted, remove the cake balls from the freezer.
Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
Serve as is or package up individually in bags with ribbon if desired.
Enjoy! Store at room temp for up to 3 days.
Enjoy! Store at room temp for up to 3 days.

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