I love coffee. I love it hot. I love it cold. I love it in desserts. I just can't get enough. My love for coffee isn't exactly breaking news to anyone who reads Bella frequently, but this weekend I realized just how bad my coffee addiction is. I was enjoying a lovely brunch with some friends at a resort in Lake Geneva, Wisconsin and ordered a cup of coffee. Our waitress came back with an enormous carafe and left it on the table. Well, I ate my lovely brunch and continued to refresh my coffee cup every time it was empty and next thing I knew we were finishing up brunch and I was finishing up the coffee. The whole thing. No one else even had a cup. I had drank it all. Now that just can't be good. I was actually really embarrassed that I drank it all and tried to pretend that there was still some left...but nope, all gone.
I was so hocked up on caffeine immediately following brunch that I proceeded to sprint out 5 miles on the treadmill and climb a rock wall all the way to the top (seriously), which was awesome, but I'm gonna go out on a limb here and say that drinking that much coffee in one sitting probably isn't very good for you.
But the thing is, I love coffee way too much to ever give it up. So to honor my coffee addiction, meet the newest flavor to enter the Bella Baker cake pop family...say hello to Mocha Espresso cake pops!
These beauties taste just as good as they look. The inside cake is my go to vanilla cake recipe, but I added in freshly brewed coffee, cocoa powder and espresso powder to the cake to create a phenomenal mocha espresso flavor. The cake is then dipped in bittersweet chocolate and topped off with some sparkly sanding sugar and vahlrona covered cereal bits. The end result is insanely amazing!
I am absolutely in love with these Mocha Espresso cake pops!! YUM!