Chocolate Cake Pops

These Chocolate Cake Pops are rich and moist with a candy shell. They are the perfect handheld treat for the chocolate lover in your life.

Course candy, Dessert

Cuisine American

Prep Time 1

Cook Time 35

chill 15

Total Time 1 50

Servings Cake pops

Calories 127kcal

Author Dina

Ingredients

15 oz box chocolate cake mix
1/3 cup vegetable oil
3 eggs
1 1/4 cup water
2 tbsp Pillsbury creamy supreme chocolate fudge frosting
12 oz Wilton chocolate candy melts (brown) 1 bag
1 teaspoon melting aid
1 bottle white nonpareils

US Customary - Metric

Instructions

In a large bowl add 1 package of chocolate cake mix, 1 1/4 cup water, 1/3 cup vegetable oil, and 3 eggs.
Using an electric hand mixer to combine all the ingredients together.
Now spray a 9x13 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.

Notes

FAQs answered in the post above:

List of fool-proof tips for cake pop making
How to store properly
How to make them ahead of time

Nutrition