Cookies & Cream Cake Pops
Ice-cream Cake Pops
Scroll to find recipe and step by step instructions.
Serving Size:
makes approximately 16-18 cake pops
Get a Free Digital Download/Printable!
Measurements:
(Recipe in grams below!)
Cake
1 cup all-purpose flour
1 cup granulated sugar
6 tbsp cocoa
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup milk
1 tsp espresso
1/4 cup vegetable oil
1 tsp vanilla extract
1 egg
8 crushed oreos
1 cup semi-sweet chocolate
Coating
1 & 1/2 cup chocolate
Extra
small waffle cones
crushed oreos
Why measure in grams?
If you ask any professional baker how they measure ingredients, chances are they’ll say: by weight, specifically in grams. That’s because weight is far more accurate than volume, especially for baking. Measuring by cups can vary depending on how someone packs or scoops, and not all recipes clarify those details.
One of the most common measuring mistakes? Brown sugar. It’s denser and stickier than white sugar thanks to the molasses. While 100 grams of white sugar is the same as 100 grams of packed brown sugar, people pack brown sugar very differently—so unless you’re using a food scale, your results can be way off.
A food scale is a super affordable kitchen tool that instantly makes your baking more precise and saves dishes. It’s one of the easiest upgrades you can make to start nailing recipes every time.
Click here to grab one for your kitchen!
Measurements In Grams:
Cake
120 grams all-purpose flour
200 grams granulated sugar
45 grams cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
245 grams milk
1 tsp espresso
54 grams vegetable oil
1 tsp vanilla extract
1 egg
8 crushed oreos
175 grams semi-sweet chocolate
Coating
265 grams white chocolate
Extra
small waffle cones
crushed oreos
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with rubber spatula
2 tbsp cookie scooper
cake pan
cake pop sticks
Instructions:
Step 1
In a medium-sized bowl, mix together the dry ingredients—all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2
Prepare 1/2 cup warm milk and mix in espresso until well combined.
Step 3
Pour warm coffee-milk, vegetable oil, and vanilla extract into dry ingredients. Mix well.
Step 4
Mix in egg until combined.
Step 5
Crush oreos until they are in small chunks and fold into batter.
Step 6
Grease a cake pan and pour in batter (batter should fill half the pan). Bake at 350 degrees fahrenhiet for 25 minutes.
Step 7
Once cake is baked, let it sit for 15-20 minutes before crushing (with hands or utensil) until fully crumbled.
Add melted semi-sweet chocolate into crumbled cake and blend ingredients until a thick dough is formed
Step 8
Scoop cake-pop dough into 2 tbsp sized balls and roll each until smooth in your palms. Let chill in the fridge for 30 minutes.
Melt white chocolate and drip each cake-pop stick end into white chocolate and insert into cake pop
Step 9
Dip cake-pop in white chocolate until fully coated. Let cool.
For Ice Cream Cone Design: cut the bottom of the ice cream cone off and stick the cake-pop with the stick attached through that hole and let cool.
