Did you catch the commercial for Butterfinger Cups during the big game last weekend? I’ve been on the hunt for them ever since. (And it took a few days to find them, although I did spot more than a few empty boxes… Guess they’re everyone’s favorite new candy bar!) When I finally got my hands on my own Butterfinger Cups, I knew it was time to have a little fun in the kitchen. And what better excuse than my new stash of Butterfinger Cups to finally try my hand at making cake push pops?
Making the push pops is easy. (Really, easier than I thought it would be!) I started by using the push pop containers to cut the Butterfinger cups.
When you cut the cups you’ll get a nice stash of Butterfinger Cups crumbs. You might be tempted to eat a few of them. Go ahead. Just don’t eat them all. You’ll need them later!
Keep cutting the cups until you have two cups for each push pop you’re going to make.
For the cake, I just used a box mix and baked it in a cookie sheet lined with parchment paper. Once the cake had cooled, I used the push pop to cut out circles, making three cake circles for each push pop.
When it was time to assemble the push pops, I layered cake, chocolate mousse (recipe below), and a Butterfinger cup. Repeat, ending with chocolate mousse. Top with the crumbs left from cutting the Butterfinger Cups. (If you have any left, that is!) Tip for making push pops: You might be tempted to start with the push pop plunger pushed up and then stuff down as you go. Don’t do it! The mousse will totally smear and make a huge mess. Just start with the plunger in the bottom and layer. A plastic bag is great for piping in the mousse during assembly. After that, they’re ready to serve! If you’re planning to serve later, just store in the fridge.
- 1 1/4 cups heavy whipping cream
- 1/2 cup Nestle Toll House semisweet chocolate chips
- 2 tablespoons sugar
- 2 egg yolks
- Beat egg yolks until thick and lemon colored.
- Beat in sugar.
- Heat 1/2 cup whipping cream until hot but not boiling.
- Slowly add half of the hot cream into egg yolk and sugar.
- Add cream and egg yolk/sugar mixture back into sauce pan with remaining cream and continue to heat over low heat.
- Stir in chocolate chips until melted.
- Chill in refrigerator.
- Beat 3/4 cups whipping cream until stiff.
- Fold in chilled chocolate mixture.
#thatnewcrush #shop #cbias