Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mini egg cake pops recipe

1 rating

If you're looking for a fun kitchen project to keep the kids busy this Easter, try making this mini egg cake pops recipe. Chocolate mini eggs (we've used mint ones but pick your favourite!) are wrapped in a rich chocolate cake mixture and dipped in chocolate for a truly indulgent Easter snack. Dig out your sprinkles and have fun decorating! See method

Makes 20
1 hour to prepare and 20 mins to cook, plus cooling and chilling
277 calories / serving

Ingredients

400g pack chocolate sponge cake mix
2 eggs
200g chocolate frosting, mixed with ½ tbsp just boiled water until loosened and smooth
100g pack Lindt Lindor Milk Mint Mini Chocolate Eggs
300g mint dark chocolate, roughly chopped
25g vegetable fat
25g desiccated coconut
1/8 tsp green food colouring
35g gold crunch sprinkles

Each serving contains

Energy
1160kj
277kcal 14%
Fat
14g 20%
Saturates
8g 41%
Sugars
25g 27%
Salt
0.2g 4%

of the reference intake
Carbohydrate 32.8g Protein 3.5g Fibre 2.1g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Tip the cake mixture into a mixing bowl and add the eggs and 120ml water. Beat with an electric mixer until smooth. Divide the mixture equally between 2 x 20cm greased and lined cake tins. Bake for 15-20 mins until risen and firm to the touch. Turn out onto a wire rack to cool completely.
Break the chocolate cake into pieces, put into a food processor and pulse until you have fine crumbs. Transfer to a bowl, add the chocolate frosting and mix well to combine.
Roll the mixture into 20 roughly shaped balls (about 35g each). Insert a mini egg into the centre of each and re-roll, ensuring the egg is completely covered and the ball of cake mixture is as smooth and round as possible.
Line a baking tray with nonstick baking paper. Melt 50g of chocolate in a heatproof bowl over a pan of simmering water. Dip a skewer into the melted chocolate, coat the end generously, then insert into a cake pop ball and put on the baking tray. Freeze on the tray for 30 mins until the skewers are securely fixed to the cake balls.
To decorate, stir the green colouring through the coconut, then rub together with your fingertips to fully colour the coconut. Transfer to a shallow dish. Put the sprinkles into a shallow dish.
Melt the remaining chocolate and stir through the vegetable fat until melted. Dip each cake pop into the melted chocolate and swirl to coat. Scatter the cake pops with sprinkles or coconut, then place into jugs or mugs to hold them upright while they set. Chill in the fridge for 30 mins to set completely.