MUMMY CAKE BALLS RECIPES

Steps:

• Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
• Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
• Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
• Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
• Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
• Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate. If it's too thick
• add a drop of oil to thin out.
• Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.
• Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.
• Place the mini chocolate chips over the chocolate for eyes and set aside to dry.

Steps:

• Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.