Espresso martini cake pops

First, make the buttercream. Cream the butter until light and fluffy, then add the espresso powder and sift in the icing sugar and cocoa powder. Cream together until smooth and combined.

Add the cake to a stand mixer and use the paddle attachment to crumble it up. Add the chocolate buttercream along with 2 tbsp of vodka and mix to combine. Roll into small balls (about the size of a table tennis ball) using clean, slightly wet hands and transfer to a lined baking tray. Chill in the fridge for 30 mins-1 hr.

Once the cake pops are chilled, melt the dark chocolate in a heatproof bowl over a pan of simmering water until smooth.

Dip the ends of the skewers into the melted chocolate then carefully insert into each cake pop. Dip into the melted chocolate to cover, then stand them upright in a few mugs so the cake pops lean over the side (put some baking paper underneath to catch any drips). Leave to set for at least 2 hrs.

Melt the white chocolate in a heatproof bowl over a pan of simmering water and stir in the Kahlúa before stirring in the remaining vodka. Dip the top of each cake pop into the white chocolate then scatter with the coffee beans before the white chocolate sets.