DANGEROUSLY DELICIOUS CHOCOLATE CAKE POPS: – Cream Cocoa

Name: DANGEROUSLY DELICIOUS CHOCOLATE CAKE POPS: – Cream Cocoa
Ingredients: 1 cup all-purpose flour (125 grams); ¼ cup plus 2 tablespoons Of Cream Cocoas Premium Ecuadorian Cocoa Powder; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup packed light brown sugar (100 grams); ½ cup granulated sugar (100 grams); ⅓ cup canola or vegetable oil (80 ml); ½ cup buttermilk (120 ml); 1 large egg; 1 teaspoon pure vanilla extract; ½ cup boiling water (120 ml); 1 teaspoon instant espresso powder (optional); ¼ cup unsalted butter, softened (½ stick; 60 grams); ¾ cup powdered sugar (90 grams); 2 tablespoons unsweetened cocoa powder, sifted (10 grams); 1 tablespoon milk (15 ml); ¼ teaspoon pure vanilla extract; 16 ounces semi-sweet chocolate (I used 4, 4oz Ghiradelli Semi Sweet Chocolate Bars); 1 tablespoon refined coconut oil (14 grams)

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DANGEROUSLY DELICIOUS CHOCOLATE CAKE POPS: Easy to follow recipe made with the worlds best premium Ecuadorian cocoa powder.

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Ingredients

1 cup all-purpose flour (125 grams)
¼ cup plus 2 tablespoons Of Cream Cocoas Premium Ecuadorian Cocoa Powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
⅓ cup canola or vegetable oil (80 ml)
½ cup buttermilk (120 ml)
1 large egg
1 teaspoon pure vanilla extract
½ cup boiling water (120 ml)
1 teaspoon instant espresso powder (optional)
¼ cup unsalted butter, softened (½ stick; 60 grams)
¾ cup powdered sugar (90 grams)
2 tablespoons unsweetened cocoa powder, sifted (10 grams)
1 tablespoon milk (15 ml)
¼ teaspoon pure vanilla extract
16 ounces semi-sweet chocolate (I used 4, 4oz Ghiradelli Semi Sweet Chocolate Bars)
1 tablespoon refined coconut oil (14 grams)