Starbucks Salted Caramel Cake Pops by Chelsey Malone Starbucks Salted Caramel Cake PopsIngredients needed: 1 3/4 cups sugar 2 cups sour cream 1 1/2 tbsp cream 2 large eggs 2 cups wheat flour 2/3 cup cocoa 2 tsp baking soda 1/2 tsp salt 1/3 cup butter 3/4 cup light brown sugar 4 tbsp milk 1 tsp vanilla extract 1 1/2 cup confectioners sugar 2 cups milk chocolate, for melting Sea saltHow to: Directions: Preheat the oven to 325 F. Grease and flour a 9 x 13 baking pan. In a small bowl, mix the sugar, sour cream, vanilla, and eggs. In a separate bowl, mix the flour, cocoa, baking soda, and salt. Gradually add the flour mixture to the wet ingredients; mix until smooth. Bake for 25-30 minutes or until a knife comes out clean when inserted into the center of the cake.In a small saucepan over low heat, combine the butter, brown sugar, milk, and vanilla. Stir continuously while the butter melts and the sugar dissolves. Increase heat to medium and continue to cook, without stirring, until the sugar syrup becomes amber in color. Approximately 3 – 6 minutes. Pour the sugar syrup into a small bowl and cool to room temperature, reserving 1/8 cup of caramel syrup to drizzle on finished cake pops.Add confectioners sugar 1 cup at a time to the remaining caramel syrup, beating until smooth after each addition. Add additional milk, if necessary, 1 tablespoon at a #time, to achieve the desired consistency. Using a food processor, pulse the chocolate cake until it is becomes crumbly. In a large bowl, combine the chocolate cake crumbs with 1 cup of caramel frosting. • Stir until well-combined. Add additional frosting, if necessary, until you have reached a consistency that is moist enough to hold a ball shape.Reserve ½ cup of caramel frosting to top off the cake pops once completed. Shape the cake pops by rolling about 2 tablespoons of the cake/frosting mixture in your hands until you have a 1 ½ inch ball. Place the formed balls onto a cookie sheet lined with parchment paper. Chill in the refrigerator or freezer for 5 – 10 minutes. While the cake pops are chilling, prepare the chocolate coating by melting milk chocolate either in a double boiler on the stove or in the microwave.Once the cake pops are chilled, place a lollipop stick in each cake pop and dip them individually into the melted chocolate. An ideal way to preserve the shape of your cake pops while the chocolate coating is hardening is to place the lollipop sticks in an upside-down colander. Once the chocolate has hardened, top off each cake pop with a dollop of caramel frosting and sprinkle with sea salt and enjoy! Add me and I'll accept right away! Follow for more tips❤️