Only the true Cupcake Project stalker may have noticed the new TLC Cake Crew Badge on the lower right side of my blog. A while back, I was asked to be part of a small group of bloggers chosen by TLC – The TLC Cake Crew. I was highly honored to be asked – check out the list of Cake Crew bloggers (many of whom I stalked even before joining the crew). This month, TLC sent each Cake Crew member a Flip video camera and asked us to share a favorite summer dessert with TLC.com. I say this somewhat nonchalantly, but you have to imagine me jumping up and down with excitement. I’d wanted a Flip for quite some time and had almost purchased one. Plus, my video was going to be on TLC (I know, it’s the dot com and not the TV channel, but it’s a step). Woot!
After MUCH deliberation, I decided to make mocha fudge pops for my TLC video. Unlike standard popsicles, these mocha fudge pops are actually frozen cupcakes on a stick. Not all cake works frozen. I considered making cheesecake (if you haven’t tried frozen cheesecake, you should), but I settled on a flourless chocolate cake with a splash of Kahlua that essentially tastes like frozen fudge (a true fudgsicle).
Below, you’ll find the video that I made for TLC. TLC will be choosing their favorite Cake Crew video based on creativity, appearance, and online feedback. So, if you like the mocha fudge pops, please leave comments on this post. Thanks! The winner of TLC’s contest will get a 15 minute interview with the Cake Boss, Buddy Valastro. If I win, I’d share the love by soliciting questions from you!
I’ve included the mocha fudge pop recipe beneath the video.
Mocha Fudge Pop Recipe
Mocha Fudge Pops
- 1/2 C Kahlua I used my homemade Kahlua
- 1/4 tsp salt
- 3/4 C white sugar
- 18 oz bittersweet chocolate chopped into small pieces
- 1 C unsalted butter room temperature
- 3 eggs
- 3 egg whites
- 3 tsp or more if you are a big coffee fan instant coffee, optional
- 8 cookie sticks or popsicle sticks
- 8 baking cups I prefer using the tall standalone kind for popsicles. I don't think that they make the exact kind that I used anymore, but here is a link to a similar baking cup.
- Combine the Kahlua, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.
- Pour the melted chocolate into the bowl of an electric mixer.
- Beat the butter into the chocolate.
- Beat in the hot sugar-Kahlua mixture.
- Slowly beat in the eggs and the egg whites.
- Optionally, mix in the instant coffee. (I did not do this in the video. Adding the instant coffee will give the pops a stronger coffee flavor. Without it, the chocolate is by far the dominant flavor.)
- Place the baking cups on a cookie sheet.
- Fill the baking cups almost all the way to the top.
- Bake cupcakes at 300 F for 30 minutes. The center will still look wet.
- Allow the cupcakes to come to room temperature. You may want to eat some of them while they are still hot. I won't hold it against you. If you watch the video, you'll see that I did. :)
- Insert the cookie sticks into the center of each cupcake.
- Place the cupcake in the freezer for at least two hours (overnight is best).
- Remove from the freezer, peel the paper, and eat!