Mummy Cake Balls Featuring Amazing Creamer

Get into the spooky spirit with chocolate mummy cake balls featuring Amazing Creamer. These are the perfect party treat and can be customized with your favorite cake flavor. Decorate them with candy eyes and mummy wraps or add colorful sprinkles for a festive touch that delight your friends and family this Halloween! 

Prep time: 45 minutes

Cook time: 20-25 minutes

Yield: 15 cake balls 

Ingredients

2/3 cup all-purpose flour

3/4 cup granulated sugar

1/3 cup French Vanilla Amazing Creamer

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup vegetable oil

1 large egg

1/2 cup hot water

1/2 cup milk

1/3 cup prepared vanilla frosting 

12 ounces Vanilla almond bark

 

Directions

1. Preheat the oven to 350°F. In a large bowl, whisk the flour, sugar, Amazing Creamer, cocoa powder, baking powder, and salt until well combined.
2. Add the oil, egg, hot water, and milk to the bowl and whisk until a thin, pourable batter forms. 
3. Line an 8x8-inch square baking pan with parchment paper or spritz with nonstick cooking spray. Pour the batter into the baking dish. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. 
4. Let the cake cool for at least 1 hour. It should be completely chilled before moving on to the next step.
5. Crumble the cake into a large bowl. Fold the frosting into the cake crumbles until well combined. When done, the mixture should be able to roll into a smooth ball. If it’s too dry, fold in more frosting as needed. 
6. Scoop 2 tablespoons of the cake mixture and roll into a ball. Place on a parchment-lined baking sheet and chill for at least 30 minutes. 
7. Chop the almond bark into pieces and place into a medium bowl. Microwave for 45 seconds then stir. Microwave in additional 20-second increments until the almond bark is completely melted and smooth.
8. Working one at a time, dip a cake ball into the almond bark, using a fork to coat on all sides. Once covered, tap the fork on the side of the bowl to allow excess almond bark to drip off the cake ball. Then, place the cake ball back onto the parchment.
9. Allow the almond bark to harden, for about 10 minutes. Then, place a few tablespoons of melted almond bark in a piping bag. Snip the end of the bag and drizzle across each cake ball to look like a mummy. Add the candy eyes. Allow each cake ball to harden for at least 10 minutes. Store leftovers in an airtight container in the refrigerator for up to three days. 

Notes:

Candy melts: This recipe uses almond bark but you can also use white chocolate or white candy melts. However, you may need to add ¼-½ teaspoon of neutral-tasting oil to thin it out for easier dipping.