Save A playful, savory twist on classic cake pops, featuring sharp cheddar, spicy jalapeños, and a crunchy coating—perfect for parties or adventurous snackers.
I created these Cheddar Jalapeño Monster Cake Pops for a Halloween party—the guests loved the monster look and spicy kick! They quickly became a favorite snack for movie nights because they're both quirky and delicious.
Ingredients
- Cake Base: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 cup unsalted butter (softened), 1/2 cup plain Greek yogurt, 1/2 cup whole milk, 2 large eggs, 1 1/2 cups sharp cheddar cheese (shredded), 2 medium jalapeños (seeded and finely diced)
- Binding & Shaping: 1/2 cup cream cheese (softened), 1/4 cup grated parmesan cheese
- Coating & Decoration: 1 1/2 cups panko breadcrumbs, 1 tablespoon olive oil, Candy eyes (optional for decoration), Food-safe lollipop sticks
Instructions
- Prepare for Baking:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, and garlic powder.
- Mix Wet Ingredients:
- In a separate large bowl, beat the butter until creamy. Add Greek yogurt, milk, and eggs, mixing until smooth.
- Combine & Fold:
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in cheddar cheese and diced jalapeños.
- Bake:
- Spread the batter evenly in a greased 9x9-inch baking pan. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Cool completely.
- Shape Cake Balls:
- Crumble the cooled cake into a large bowl. Add cream cheese and parmesan, mixing until the mixture holds together when pressed.
- Form Balls & Chill:
- Scoop about 2 tablespoons of mixture and roll into balls. Place on a tray and chill in the refrigerator for 30 minutes.
- Prepare Coating:
- Heat olive oil in a skillet over medium heat, add panko, and toast until golden. Let cool.
- Coat Cake Pops:
- Roll each chilled cake ball in toasted panko to coat. Insert a lollipop stick into each ball.
- Decorate & Serve:
- For monster effect, use cream cheese to attach candy eyes. Serve immediately or refrigerate until ready.
Save Making these with my kids was hilarious—everyone got creative with monster faces and snuck bites while decorating!
Required Tools
Mixing bowls, 9x9-inch baking pan, skillet, baking sheet, parchment paper, electric mixer or whisk, lollipop sticks
Nutritional Information
Per cake pop: 135 calories, 7 g total fat, 13 g carbohydrates, 5 g protein
Serving Suggestions
Enjoy with a crisp lager, sparkling water, or as a fun appetizer at parties
Save Serve these right after decorating for maximum crunch and delicious flavor. They're sure to be a party hit!
Recipe FAQ
- → How spicy are these pops?
Jalapeños add noticeable heat, but removing seeds keeps it mild. For extra kick, leave some seeds or add cayenne.
- → Can I make them gluten-free?
Yes, substitute gluten-free flour and panko for a wheat-free version without compromising flavor or texture.
- → What cheese works best?
Sharp cheddar is recommended for bold taste, while parmesan and cream cheese enhance binding and richness.
- → How do I ensure a crunchy coating?
Toast panko breadcrumbs in olive oil until golden before rolling pops, creating an extra crisp exterior.
- → Are these best served fresh?
They're crispiest and tastiest the day they're made, but chilling lets flavors meld for a flavorful snack later.
- → Can kids enjoy these?
Yes, most kids like the cheesy flavor and fun shape; adjust jalapeño amounts to suit their spice preferences.