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5 from 5 votes

Chocolate Cake Pops

These Chocolate Cake pops are hand-held rich and creamy chocolate treats that can be prepped ahead and are ready in no time!
Prep Time30 minutes
Setting Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 28 cake pops
Calories: 48kcal
Author: Neha

Equipment

  • Cake Pop Sticks
  • Styrofoam to Set Cake pops
  • 1 9x13 inch Baking Pan

Ingredients

  • 1 15 oz box chocolate cake mix
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 ¼ cups water
  • 2 tablespoon chocolate frosting (I used Pillsbury Supreme Chocolate Fudge Frosting)
  • 12 oz Chocolate Candy Melts
  • 1 teaspoon Coconut oil (to thin the chocolate out before coating)
  • ½ cup Sprinkles (of choice)
US Customary - Metric

Instructions

  • In a large bowl add 1 package of chocolate cake mix, 1 ¼ cup water, ⅓ cup vegetable oil, and 3 eggs.
  • Using an electric hand mixer combine all the ingredients.
  • Spray a 9×13 inch baking pan with non-stick spray and pour the cake batter in.
  • Bake at 350 degrees Fahrenheit for 30-35 minutes.
  • Carefully flip the cake over onto a cooling rack and let it cool completely.
  • Use a knife remove the entire outer layer of the cake. The outside of the cake tends to be pretty dry so try to keep the 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 as fine as possible.
  • Next scoop 2 tablespoon of Pillsbury chocolate fudge frosting and mix it into the cake crumbs. (Use clean hands for this step).
  • Roll the cake crumbs into a ball. Then place it into a cake pop former also known as a meat baller and compress it. The purpose of the cake pop former is to get the sizing right.
  • As you remove the cake ball, you’ll see a fine line that runs across it. This is a weak point that will cause the cake pop to fall apart.
  • Take the cake ball back into your hands and roll it out once more to eliminate the lines.
  • Pour ¼ cup of chocolate candy melts into a small bowl and melt in the microwave in 10-second intervals.
  • 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 freeze them 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.
  • Melt the rest of the chocolate candy melts in a large bowl and add stir in 1 teaspoon of dipping aid chips to help thin out the candy melts.
  • 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 them around in the candy melts, just dip and remove.
  • 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 your sprinkles.
  • Place the cake pops into a styrofoam block and let them set for about 30 minutes. Serve at room temperature.

Nutrition

Serving: 1Cake Pop | Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 10mg | Sugar: 3g