My original intention was to make the Starbucks recipe for Cinnamon Chocolate coffee cake and give it to a friend for his birthday since he was a barista when I met him. Found a great copycat recipe called Chocolate Cinnamon Bread from the blog Table for Two, cut the recipe in half since it does make two loaves, and pulled the amazing smelling dish out of the oven. Then had a problem getting it out of the dish aaaaaand it was ruined. Upon the suggestion of a friend, I opted to make my pile of super delicious but unattractive chocolate cinnamon cake into cake pops. How to do this:
First, make this recipe, noting that it makes TWO loaves of it, so cut the recipe in half. If you’re not a baker, it’s helpful to know that one egg is 1/4 cup, so use 2 whole eggs and whisk the 3rd egg in a bowl and use 2 tablespoons of it. http://www.tablefortwoblog.com/starbucks-chocolate-cinnamon-bread/
You will also need: 1 jar chocolate frosting, 1 bag melting chocolate of one color (I used light blue vanilla flavored), 1 bag melting chocolate of another color (I used Salted Caramel flavor), approximately 20-25 lollipop sticks depending on how big you want to make your cake pops, a large piece of styrofoam to hold your drying cake pops
When the cake is cooled off, break it apart into little pieces in a large mixing bowl. Add spoonfuls of icing to the bowl and mix evenly, until you get a texture that you can roll into balls that will stay in balls but aren’t too overly sticky and mushy. You’ll use about 2/3 of the jar. Roll the batter into balls and place onto wax paper on a plate and place the plate in the freezer for 20 minutes. Don’t allow them to freeze solid. Set your styrofoam on the counter.
In a microwave-safe bowl, melt half of the bag of your chocolate you’ve chosen as your main color in the microwave for 1 minute. Stir, then microwave in 30 second intervals until smooth.
Remove your cake balls from the freezer. Take a lollipop stick and dip it about 1/2 inch into the melted chocolate and stick it into the cake ball. Then dip the entire cake ball into the chocolate, rotating to coat evenly. Allow to drip for a couple seconds and then place the end into the styrofoam to hold it still. Repeat for all of the cake balls, melting the second half of the bag of chocolate when you run out.
The chocolate dries fast. When you’re done, melt about a handful of your second color/flavor in the microwave for a minute on 50% power. Stir until smooth. Spoon mixture into a sandwich bag and use scissors to snip the very tip of one corner off. Drizzle over the tops of the cake balls. Allow to dry. Refrigerate.