Save A whimsical, savory-sweet cake pop blending sharp cheddar, spicy jalapeños, and the subtle flavor of sweet tea, all decorated as playful monster faces. These are perfect for a unique party treat and offer a memorable dessert experience for any gathering.
The first time I made these cake pops, their quirky monster faces brought so many smiles at my party. The fusion of cheddar, jalapeño, and sweet tea surprised everyone with how well those flavors work together in cake form.
Ingredients
- Cake: 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt, ½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, ½ cup strong brewed sweet tea (cooled), ½ cup sour cream, 1 cup sharp cheddar cheese (shredded), 2 tbsp finely diced jalapeños (seeded for milder heat)
- Frosting (for binding and coating): 4 oz cream cheese (softened), 2 tbsp unsalted butter (softened), 1 cup powdered sugar, ½ tsp vanilla extract, 2 tbsp brewed sweet tea
- Decoration: 2 cups white chocolate or candy melts (melted), food coloring (green, blue, purple, or as desired), candy eyes, sprinkles, mini chocolate chips, or colored sugar, 20 cake pop sticks
Instructions
- Cake Preparation:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in sweet tea and sour cream until combined. Gradually add dry ingredients to wet, mixing just until incorporated. Fold in cheddar cheese and diced jalapeños. Pour batter into prepared pan and bake 25-30 minutes, until toothpick comes out clean. Cool completely.
- Form Cake Pops:
- Crumble the cooled cake into fine crumbs in a large bowl. For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and sweet tea. Mix until creamy. Add frosting gradually to cake crumbs, mixing until mixture holds together without being too wet. Roll mixture into 1½-inch balls. Place on parchment-lined tray and chill for 30 minutes.
- Decorate:
- Melt white chocolate or candy melts. Divide and tint with food coloring as desired. Dip the tip of each cake pop stick into the melted chocolate, then insert halfway into each chilled cake ball. Dip each pop into colored chocolate, turning to coat. Tap off excess. Before coating sets, decorate with candy eyes and monster features. Place upright in styrofoam block to set. Let cake pops set completely before serving.
Save We laughed so much while decorating these together. My little sister loved adding extra candy eyes so each cake pop became a silly monster creation for our dessert table.
Required Tools
8-inch square baking pan, mixing bowls, electric mixer, parchment paper, cake pop sticks, styrofoam block or stand for setting
Allergen Information
Contains dairy (butter, cheese, cream cheese), eggs, wheat (gluten), and possibly soy depending on candy melts. Always check ingredient labels for possible allergens.
Nutritional Information
Each cake pop has about 170 calories, 8 g total fat, 22 g carbohydrates, and 3 g protein per serving.
Save Create these monster cake pops for any party and watch them disappear fast. The blend of savory and sweet flavors will be a hit with adventurous eaters and creative kids alike.
Kitchen Q&A
- → Can I adjust the spice level?
Yes, reduce or increase jalapeño amount and remove seeds for a milder flavor.
- → Is gluten-free possible?
Substitute a gluten-free flour blend and ensure all other ingredients are gluten-free certified.
- → Can I use different cheese?
Sharp cheddar offers bold flavor, but mild cheddar or pepper jack can be used for variation.
- → How do I decorate cake pops as monsters?
Dip pops in tinted chocolate, add candy eyes, sprinkles, and chocolate chips for whimsical monster features.
- → What is the best occasion for serving these?
They are great for birthday parties, Halloween, or any event where playful treats are welcome.
- → Can I prepare cake pops ahead of time?
Yes, store finished pops in an airtight container for up to three days or chill prior to decorating.