Pin A playful fusion of Southern sweet tea cake, spicy Flamin Hot crumble, and whimsical monster decorations that bring a burst of energy and fun to any gathering. These cake pops are perfect for parties with a kick and a touch of Southern charm.
I first made these Flamin Hot Sweet Tea Monster Cake Pops for my nephew's birthday party, and they were a huge hit with everyone, kids and adults alike. The combination of southern sweet tea cake and Flamin Hot chips brought laughter and surprise with every bite.
Ingredients
- Unsalted butter: 1 cup, softened
- Granulated sugar: 1 cup
- Eggs: 3 large
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Salt: ½ tsp
- Sweet tea: ½ cup, strong brewed, cooled
- Vanilla extract: 1 tsp
- Lemon zest: Zest of 1 lemon
- Cake pop mixture: 1 ½ cups prepared sweet tea cake (crumbled from above)
- Cream cheese: ⅓ cup, softened
- Powdered sugar: 2 tbsp
- White chocolate or candy melts: 12 oz
- Flamin Hot chips: ½ cup, finely crushed
- Candy eyes: as needed
- Colored sprinkles: as needed
- Cake pop sticks: 24
Instructions
- Prepare Baking Pan:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Mix Cake Batter:
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine Dry Ingredients:
- Whisk flour, baking powder, and salt together in a separate bowl.
- Finish Batter:
- Gradually add flour mixture to the butter mixture, alternating with sweet tea. Mix in vanilla extract and lemon zest.
- Bake Cake:
- Pour batter into prepared pan and bake for 27–30 minutes, or until a toothpick comes out clean. Cool completely.
- Make Cake Pop Dough:
- Crumble cooled cake into a bowl. Add cream cheese and powdered sugar. Mix until a pliable dough forms.
- Shape Pops:
- Roll mixture into 24 balls. Place on lined baking sheet and freeze for 20 minutes.
- Melt Chocolate:
- Melt white chocolate or candy melts in a microwave-safe bowl according to package instructions.
- Insert Sticks:
- Dip tip of each cake pop stick in melted chocolate. Insert halfway into each cake ball.
- Decorate:
- Dip cake pops into melted chocolate, letting excess drip off. Quickly sprinkle with crushed Flamin Hot chips, then add candy eyes and sprinkles for monster features.
- Set Pops:
- Stand cake pops upright in a foam block or cake pop stand and allow chocolate to harden.
Pin 
My little cousins helped decorate these cake pops, each choosing their favorite sprinkle colors and candy eyes. It turned into a memory-making afternoon filled with giggles and red-stained fingers!
Required Tools
Mixing bowls, electric mixer, 8-inch square baking pan, baking sheet, parchment paper, microwave-safe bowl, cake pop sticks, and styrofoam block or pop stand are needed for smooth baking and decorating.
Allergen Information
Contains milk, eggs, wheat (gluten), and soy (if using candy melts). Flamin Hot chips may contain milk and other allergens so always check ingredient labels for safety.
Nutritional Information
Per cake pop: Calories 180, Total Fat 9 g, Carbohydrates 23 g, Protein 2 g.
Pin Give these cake pops a try for your next celebration and watch them disappear fast. They deliver a sweet-spicy surprise in every colorful bite!
Recipe Questions & Answers
- → How spicy are these cake pops?
The Flamin Hot chips add a moderate spicy kick. For more heat, add a pinch of cayenne or more chips to the mixture.
- → Can I use different chocolate for coating?
Absolutely! Milk or dark chocolate creates a different flavor profile and appearance from traditional white chocolate.
- → What can be substituted for lemon zest?
Orange zest provides a slightly sweeter citrus note, but lime zest can also add a unique tangy twist.
- → What is the texture of these pops?
The center is creamy and moist, while the Flamin Hot chip coating delivers a crunchy, zesty crust.
- → Are these suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, but always check candy melt and chip labels for added animal ingredients.
- → How can I store the cake pops?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.