Chocolate Cake Pops Recipe (with Cake Mix)

Chocolate Cake Pops Recipe (with Cake Mix)

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: truffles

Calories: 204kcal

Author: Becky Hardin

With these quick and easy chocolate cake pops, I take a box of cake mix and 5 simple ingredients, and turn them into a decadent bite-sized party dessert.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Cookie Portion Scoop (optional)

Ingredients

15.25 ounces chocolate cake mix (1 box)*
1 cup water
½ cup vegetable oil
3 large eggs
16 ounces chocolate frosting (1 tub)
10 ounces melting chocolate (1 bag)**

Instructions

Bake the Cake:

Preheat the oven to 350°F. Coat a 9x13 baking pan with butter or nonstick spray and set aside.
Mix the cake mix, water, oil, and eggs together in a medium bowl.
15.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
Pour into the prepared baking pan and bake according to the instructions on the package, or about 30 minutes. Remove from the oven and allow to cool.

Form the Cake Balls:

Once the cake has cooled, break it into pieces until it forms a fine crumble.
Stir in the frosting, mixing until the crumble forms into a small ball and sticks together.
16 ounces chocolate frosting
Scoop into 1½ inch balls and roll into a round shape using your hands.
Place the shaped balls into a large bowl and refrigerate for about 30 minutes.

Assemble the Cake Pops:

Melt the chocolate in the microwave, stirring in 30-second increments until smooth.
10 ounces melting chocolate
Place a pop stick into the melted chocolate, just covering the top of the stick, before inserting it into the cake pop (this helps hold the cake pop on the stick when you are dipping).
Dip the entire ball of cake into the chocolate until it is completely covered.
Tap the middle of the stick onto the edge of the bowl so the excess chocolate drips back into the bowl. Allow the chocolate to set.

To Make Cake Balls/Truffles:

In a medium microwave-safe bowl, melt the chocolate. Using a fork, dip each cake ball into the chocolate briefly, then let drip off. Allow the chocolate to set before serving.

Video

Notes

Yield: This recipe makes 36-40 cake pops/truffles. I use an entire tub of pre-made frosting, which is 16 ounces (just under 2 cups of frosting).

*Cake pops can be made with just about any flavor of cake mix you like.

*I recommend chocolate candy melts or almond bark because they melt smoothly and set up with a nice shell. Regular chocolate chips work too, but you’ll need to thin them with a bit of coconut oil or shortening for the best dipping consistency.

Tips:

Use a cookie scoop to make sure each cake ball is the roughly the same size. Trust me, they're way more impressive to present when they're more uniform.
I place the balls in the refrigerator to help them hold their shape while dipping into the warm chocolate, and the coolness of the cake quickens the setting of the chocolate.
When microwaving the chocolate, do so in 30-second intervals. Chocolate can burn pretty quickly in the microwave, so make sure you're checking on it and stirring often!
You can use all milk chocolate, all white chocolate, or a combo.
If you're using sprinkles, toss them on the truffles right after they've been dipped and the chocolate is still wet.

Storage: Store chocolate cake pops in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 weeks.

Nutrition