Get these Easter egg cake pops ready for this spring season and wow the little ones at home! Outrageously good cake pops prepared with chocolate cake mix and vanilla frosting and covered with white chocolate and semisweet chocolate are sure to be a hit. These fun sweet treats will be ideal this Easter season thanks to their cool design and yummy taste!
Prepare chocolate cake as indicated in the box. Once ready, let cool.
Line 2 baking sheets with parchment paper.
Transfer chocolate cake to a food processor and crumble it up.
In a bowl, mix chocolate cake crumbles and vanilla frosting. Mix thoroughly until a moist and pliable dough is formed.
Form 50 dough balls with your hands and arrange them on the baking sheets. Let dough balls cool for 10 minutes in the freezer or 2 hours in the fridge until firm.
In a pot, melt semisweet chocolate in a water bath. In another pot, melt white or pink chocolate in a water bath.
Dip half of the dough balls in melted semisweet chocolate and the remaining half in melted pink or white chocolate. Arrange chocolate-covered dough balls on a parchment paper-lined baking sheet. Insert a wooden stick halfway through the cake pop and garnish with rainbow sprinkles or mini marshmallows.
Let Easter egg cake pops cool before serving.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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