Moist, fudgy cake wrapped in a chocolate candy shell, these Chocolate Cake Pops are sinfully delicious. Satisfy your chocolate craving with these handheld sweet treats.
Table Of Contents
Chocolate Cake Pops Recipe Details
These homemade chocolate cake pops are everything you love about Starbucks’ chocolate cake pops, but better, and a lot cheaper!
- TASTE: Intense and rich chocolate flavor throughout the cake pop and outer candy shell.
- TEXTURE: You get the satisfying crack of chocolate from the shell and the soft and moist fudgey cake inside.
- TIME: The bake time alone will take at least 35 minutes, but you need to make sure to add another additional hours for forming and dipping the cake pops.
- EASE: This takes a little bit of practice, but if you follow all the tips in the post, you can become a pro from the first time!
What you’ll need
- Cake pop ingredients- Chocolate cake mix, Vegetable oil, Eggs, Water, and Pillsbury creamy chocolate fudge frosting
- Candy shell ingredients- Wilton chocolate candy melts (brown), EZ Thin Melting aid, and White nonpareils
How to Make Chocolate Cake Pops
- Mix cake ingredients. Add the cake mix, water, oil, and eggs to a large bowl and combine with an electric hand mixer.
- Bake the cake. Spray a 9×13 inch baking pan with cooking spray and pour the batter in. Then bake it at 350 degrees Fahrenheit for about 30-35 minutes.
- Let it cool. Carefully flip the cake over onto a cooling rack and let it cool completely.
- Trim and crumble the cake. Using a knife, cut away the entire outer layer of the cake so only the moist insides remain. Then crumble the cake into a large bowl, making it as fine as possible.
- Add the frosting. Scoop about 2 tablespoons of chocolate fudge frosting into the bowl and mix it into the cake crumbs with clean hands.
- Roll the chocolate cake pops. Roll the cake crumbs into a ball and place it in the cake pop former, aka a meat baller, and compress it. This gets it to the right size. Then, to get rid of the line left by the cake pop former, roll the ball in your hands again.
- Melt the chocolate candy melts. Place 1/4 cup of them in a small bowl and melt them in the microwave in 10-second intervals until melted.
- Attach the cake pop sticks. Now dip the end of each cake pop stick into the melted candy and insert it halfway into the cake ball. Then freeze the cake pops for about 15 minutes to help lock in the stick. Don’t freeze them any longer than that or it will affect the candy shell.
- Melt the rest of the chocolate candy. Place the rest of the chocolate candy melts in a large bowl and melt them. Then stir in 1 teaspoon of EZ thins dipping aid chips to thin out the candy melts.
- Dip the cake pops. Pour the melted candy into a cup and dip the pops. Be careful not to swirl them around, just dip and pick them straight up to avoid the cake pop falling off the stick.
- Add the nonpareils. Hold the cake pop at a 45-degree angle and tap your wrist to get off any extra candy coating drips. Now, with a bowl below to catch any that drop, sprinkle on the white nonpareils.
- Let the chocolate cake pops set. Place the cake pops into a styrofoam block and let them fully set for about 30 minutes. Then serve and enjoy.
Tips for making the best Chocolate Cake Pops
- Trim the cake– The outer areas of the cake are usually dry and these pieces can cause the cake pops to crumble and fall apart, so discard them.
- Make the crumbs fine- The finer the crumb, the easier it will be for the frosting to hold it together and make the cake pop stable.
- Re-roll the ball after using the cake pop former- This former is more for setting the size than for creating the ball because it leaves a fine line, which is a weak point that will cause the cake pop to fall apart. So re-roll the ball after forming it to make it more secure.
- Freeze the cake pop stick in the ball- Dipping the stick in melted candy, inserting it in the ball, and then freezing it will lock the stick in place, making dipping easier.
- Don’t exceed the 15 minutes for freezing- More than 15 minutes and the cake pops will become too cold and the chocolate will firm up too fast after dipping. The nonpareils will then not stick.
- Dip, don’t swirl- To avoid any mishaps, gently dip the chocolate cake pop, but don’t swirl it in the candy melt. Then hold it at a 45-degree angle and tap your wrist to get off any excess candy. Quickly sprinkle the nonpareils while the candy melt is still wet.
Flavor Variations to try
- Classic cake flavors- Such as vanilla, lemon, or yellow.
- German Chocolate Cake– Chocolate cake, coconut shreds, and chopped pecans
- Red Velvet Cake– Rich with a cream cheese frosting
- Salted Caramel- Sweet and salty
- Mint Chocolate- Andes candies give them a minty flavor
- Cookies and Cream- Such as these Oreo cake pops
How to Store Chocolate Cake Pops
You can store these Chocolate Cake Pops at room temperature for about a week, and up to 4 weeks in the refrigerator. Wrap each one first in plastic wrap and then in foil. Then place them in a lidded container to keep them from getting crushed.
Can these be made ahead of time?
Yes, these can be prepared ahead of time. You can make the cake balls and attach them to the cake pop stick, then store them in an airtight container in a single layer, with a paper towel lining the bottom. Keep them in the fridge for up to 5-7 days before you take them out to dip, sprinkle, and serve.
More delicious desserts to enjoy!
- Oreo Cake Pops (VIDEO)
- The Best Chocolate Donuts
- Red Velvet Cake Pops Recipe (VIDEO)
- Paleo Chocolate Fudge
- Vanilla Cake Pops- Starbucks Copycat (VIDEO)
Full Recipe Instructions
Chocolate Cake Pops
- Using an electric hand mixer to combine all the ingredients together.
- Now spray a 9×13 inch baking pan with non-stick spray and pour the cake batter in.
- Bake at 350 degrees Fahrenheit for about 30-35 minutes.
- Now carefully flip the cake over onto a cooling rack and let it cool completely.
- Using a knife remove the entire outer layer of the cake. The outside of the cake tends to be pretty dry so you want to keep those dry pieces out or they might cause your cake pop to fall apart.
- Once the cake is trimmed, begin crumbling the cake into a large bowl. Try to get these crumbs to be as fine as possible.
- Next you’ll scoop about 2 tbsp of Pillsbury chocolate fudge frosting and mix it into the cake crumbs. (Use clean hands for this step).
- Now roll the cake crumbs into a ball. Then place it into a cake pop former also known as a meat baller and compress it.
- As you pull it out, you’ll see that there is a fine line that runs across the cake ball. This is a week point That will cause the cake pop to fall apart. The purpose of the cake pop former was mostly to get a perfect size down.
- So take the cake ball back into your hands and roll it out once more.
- Next, you’ll add about 1/4 cup of chocolate candy melts into a small bowl and melt it in the microwave in 10-second intervals until melted.
- Now dip the end of each cake pop stick into the melted candy and insert it into the cake ball about halfway through.
- Before you dip the cake pops into the melted candy you want to freeze the cake pops for about 15 minutes to help lock in the stick. Don’t freeze for more than 15 minutes or they will be too cold. When they are too cold the chocolate firms up too fast after dipping and the sprinkles will not stick to it.
- Now melt The rest of your chocolate candy melts in a large bowl and add stir in 1 teaspoon of dipping aid chips. This stuff really helps thin out the candy melts.
- Now pour the melted candy into a cup and begin dipping your cake pops.
- To ensure that your cake pops don’t fall off the stick, do not swirl it around in the candy melts. just dip and pick it straight up.
- Then hold the cake pop at a 45-degree angle and tap your wrist so all the extra candy coating drips off. Then quickly sprinkle on white nonpareils. Make sure you have a large bowl catching all of the nonpareils because they will fly everywhere.
- Place the cake pops into a styrofoam block to let them set full for about 30 minutes. Serve at room temperature.
- List of fool-proof tips for cake pop making
- How to store properly
- How to make them ahead of time