Save to Pinterest A playful, savory twist on classic cake pops featuring sharp cheddar, spicy jalapeños, and a crunchy coating. These monster cake pops are perfect for parties or adventurous snackers seeking something out of the ordinary.
I first tried making these for a Halloween party and they were a hit with both kids and adults. The combination of cheddar and jalapeños in a cake pop was surprising 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
- Prep and Bake Cake Base:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, and garlic powder. In a separate bowl, beat softened butter until creamy. Add Greek yogurt, milk, and eggs, mix until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in cheddar cheese and diced jalapeños. Spread batter in a greased 9x9-inch pan. Bake 20–25 minutes or until toothpick comes out clean. Cool completely.
- Make Filling and Shape:
- Crumble cooled cake into a bowl. Add cream cheese and parmesan, mixing until the mixture holds together. Scoop about 2 tablespoons, roll into balls. Chill on a tray for 30 minutes.
- Coat and Decorate:
- Heat olive oil in a skillet on medium, add panko, toast until golden. Let cool. Roll each chilled cake ball in toasted panko. Insert a lollipop stick in each. For monster effect, attach candy eyes using cream cheese. Serve immediately or refrigerate until ready.
Save to Pinterest We made these together as a family before movie night—everyone loved decorating their own cake pops and adding extra eyes for silliness.
Required Tools
Mixing bowls, 9x9-inch baking pan, skillet, baking sheet, parchment paper, electric mixer or whisk, lollipop sticks
Allergen Information
Cake pops contain wheat, dairy, and eggs. Candy eyes may contain soy—always check labels if allergies are a concern.
Nutritional Information
One cake pop: 135 calories, 7 g fat, 13 g carbs, 5 g protein.
Save to Pinterest Monster cake pops are the star of your next party—make a double batch, decorate with friends, and enjoy every cheesy, spicy bite.
Recipe FAQs
- → What type of cheddar works best?
Sharp cheddar gives the most flavor contrast, but mild cheddar may be used for a subtler taste.
- → Can I make these gluten-free?
Yes, substitute all-purpose flour and panko with certified gluten-free options for delicious results.
- → Are these pops spicy?
They're mildly spicy due to jalapeños. Leave some seeds or add cayenne for more heat, or use fewer peppers to lessen it.
- → Can I prep these ahead of time?
The pops are best enjoyed fresh, but you can chill them for several hours before serving to maintain texture.
- → Are candy eyes necessary?
Candy eyes offer a playful touch but are optional; the pops taste great without them.
- → What’s a good dip for serving?
Pair with sour cream, ranch, or spicy aioli to complement the pops’ savory and spicy notes.