Easy Homemade Chocolate Cake Pops
Easy Homemade Chocolate Cake Pops
Introduction
Get ready to delight your taste buds with these incredibly Easy Homemade Chocolate Cake Pops! Perfect for parties, celebrations, or just a fun treat, these bite-sized morsels are moist, fudgy, and coated in a delightful candy shell. While they look impressive, our recipe breaks down the process into simple, achievable steps, making them a fantastic project for bakers of all skill levels. Say goodbye to store-bought and hello to your new favorite chocolate indulgence!
Ingredients
- For the Cake:
- 1 (15.25 oz) box chocolate cake mix (plus ingredients called for on box: eggs, oil, water)
- For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- For the Coating and Decorations:
- 16 oz chocolate candy melts (or dark/milk chocolate chips + 1 tbsp coconut oil)
- Sprinkles, chopped nuts, or additional candy melts for decoration
- 30-40 lollipop sticks
- Styrofoam block or cake pop stand for drying
Instructions
- 1. Bake the Cake: Prepare and bake the chocolate cake mix according to package directions in a 9x13 inch pan. Let it cool completely on a wire rack.
- 2. Crumble the Cake: Once cooled, crumble the entire cake into a large mixing bowl. Make sure there are no large chunks left.
- 3. Make the Frosting: In a separate bowl, cream together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and well combined.
- 4. Combine Cake and Frosting: Add the frosting to the crumbled cake. Using your hands, mix until the cake crumbs are thoroughly combined with the frosting and the mixture can be rolled into a ball.
- 5. Form the Cake Balls: Roll the mixture into 1 to 1.5-inch balls (about 30-40 pops). Place them on a parchment-lined baking sheet.
- 6. Chill the Cake Balls: Refrigerate the cake balls for at least 30 minutes, or freeze for 15 minutes, to firm them up. This helps them stay on the stick.
- 7. Prepare for Dipping: Melt the candy melts according to package directions (microwave or double boiler). If using chocolate chips, melt with coconut oil until smooth.
- 8. Dip the Sticks: Dip the tip of each lollipop stick about 1/2 inch into the melted chocolate, then insert it into a chilled cake ball, only halfway through. This acts as "glue."
- 9. Chill Again (Optional but Recommended): Place the cake pops back in the refrigerator for another 10-15 minutes to allow the chocolate glue to set.
- 10. Dip the Cake Pops: One by one, dip each cake pop into the melted chocolate, rotating gently to ensure full coverage. Tap the stick gently against the side of the bowl to remove excess chocolate.
- 11. Decorate: Immediately add sprinkles, chopped nuts, or drizzle with contrasting melted chocolate before the coating sets.
- 12. Dry the Cake Pops: Stand the decorated cake pops upright in a Styrofoam block or cake pop stand until the chocolate coating is completely set.
- 13. Enjoy! Serve your beautiful homemade chocolate cake pops or store them.
Pro Tips & Notes
- Don't Over-Mix: When combining the cake crumbs and frosting, mix just until combined and rollable. Over-mixing can make the pops dense.
- Achieving Smooth Coating: If your candy melts are too thick, add a teaspoon of vegetable shortening or coconut oil and stir until smooth. This helps achieve a thinner, more even coat.
- Storage: Store cake pops in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Creative Decorations: Experiment with different colored candy melts, edible glitter, or finely crushed cookies for unique designs.
- No Cake Mix? No Problem: You can use any leftover chocolate cake for this recipe. Just ensure you have enough crumbs to mix with the frosting.
Nutrition Facts (per serving)
Frequently Asked Questions
- Q: Can I make these cake pops ahead of time? A: Absolutely! You can prepare the cake balls and chill them for up to 2-3 days before dipping. Once dipped, they will last several days at room temperature or in the fridge.
- Q: My cake pops are falling off the stick! What went wrong? A: This usually happens if the cake balls aren't chilled enough, or if the "glue" chocolate on the stick wasn't allowed to set. Ensure your balls are firm and the initial chocolate dip for the stick has hardened before full dipping.
- Q: What kind of chocolate is best for coating? A: Candy melts are specifically designed for melting and coating, providing a smooth finish. High-quality chocolate chips can also work if you add a bit of coconut oil or shortening to thin them out and prevent cracking.