Instructions

1. 1

   Begin by setting your oven to 350°F. Lightly coat the cake pop pan with non-stick baking spray.

2. 2

   In a spacious mixing bowl, blend together the cake mix, yogurt, 1 cup of water, and egg whites, mixing until fully incorporated. Transfer the batter into a pastry bag or a large ziplock bag, ensuring to snip off one corner for easy piping.

3. 3

   Carefully pipe the batter into the prepared cake pop pan and bake for approximately 18 minutes (rotate the pan halfway through at the 10-minute mark to ensure even baking). Allow the pan to rest for 5 minutes before opening it.

4. 4

   Move the cake balls onto a wire rack and repeat the process with any leftover batter. Use scissors to trim away any seams on the balls.

5. 5

   Chill the cake balls in the refrigerator for about 45 minutes, which will help the chocolate adhere better.

6. 6

   In the microwave, melt some chocolate according to the instructions on the package, making sure not to overheat it. If the melted chocolate appears too thick,

7. 7

   incorporate a small amount of oil to achieve a smoother consistency.

8. 8

   Take a wooden skewer and insert it into each cake ball, then dip it into the melted chocolate. Allow any excess chocolate to drip off before placing each ball onto parchment or wax paper.

9. 9

   Pour the remaining chocolate into a piping bag and create a drizzle effect across the tops of the balls, mimicking the look of mummy wrappings.

10. 10

    Position mini chocolate chips onto the chocolate for eyes and set them aside to allow the coating to set.

Nutrition Information

Notes & Tips

• *I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.