Oreo Cake Pops
These Oreo Cake Pops are the perfect treat for anyone who loves the nostalgic taste of this classic cookie. Each cake pop has a soft, moist center that is coated in a crisp chocolate shell, creating the ideal balance of textures. Each bite has a rich cookies and cream flavor, reminding you of the iconic chocolate-creme combination.
Ingredients
- 13.25 oz Chocolate Cake Mix , plus the ingredients required to make the cake
- 1 cup Frosting
- 16 oz White Chocolate Wafers
- 10 Oreo Cookies, crushed, reserve about 1/4 cup for decorating
- Sprinkles, optional, for decorating
Equipment
- 1 Stand Mixer or Electric Hand Mixer
- 32 Cake Pop Sticks
Instructions
- Prepare and bake the cake mix according to package instructions.
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack.
- Add the cooled cake pieces into a large mixing bowl.
- Also add the 1 cup of frosting to the bowl. Use an electric hand mixer or stand mixer to combine the cake and frosting.
- Next add in the crushed Oreo cookies and mix until incorporated. If needed, add 1 tbsp of frosting at a time until it reaches a smooth texture that can be rolled into a ball (I used the 1 cup of frosting total but cake mixes can vary).
- Once combined and at the desired texture, chill the bowl of cake pop batter in the fridge for 30 minutes.
- After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball. Then place on a baking sheet lined with parchment paper.
- Repeat until all the dough has been used. Place the baking sheet in the fridge while you melt 1/4 cup of the white chocolate wafers.
- Melt the wafers in a microwave safe dish. Heat in 30 second intervals, mixing in between each until all is melted (you don't want to overheat the chocolate).
- Remove the cake pop balls from the fridge. Dip the end of a cake pop stick into the melted white chocolate wafers then into the cake pop ball. Place back on the parchment paper.
- Repeat until a stick has been placed in each cake pop. Then put the baking sheet back into the fridge to chill for 30 minutes or in the freezer for 20 minutes. This gives plenty of time for the chocolate to harden and ensures the cake pop won't fall off the stick.
- Remove from the fridge/freezer. Melt the white chocolate melts in a deep, microwave-safe dish at 30-second intervals (stirring between each to avoid overheating).
- Dip each cake pop into the melted chocolate until completely coated. Let the excess drip off before placing the cake pop back on the parchment paper.
- If decorating with sprinkles or cookie pieces, add them immediately after placing on the baking sheet. See the decorating section above for other options.
- Let the cake pops set completely at room temperature, or you can also place them in the fridge so that they get a nice crunch on the outside shell.
- Enjoy!
Nutrition
Serving: 1cake pop, Calories: 198kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 3mg, Sodium: 157mg, Potassium: 103mg, Fiber: 0.5g, Sugar: 22g, Vitamin A: 5IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1mg