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chocolate cake pops in cup

Chocolate Cake Pops Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 36 cake pops
Calories: 204kcal
Forget about those normal cakes - chocolate cake pops are the perfect way to celebrate any occasion! These easy to make chocolatey cake pops are not just adorable, but they're delicious, too.
Print Recipe

Ingredients

  • ½ cup unsweetened cocoa powder 42 grams
  • cup boiling or very hot water 76 grams
  • cup milk 151 grams
  • 2 cups all-purpose flour 240 grams
  • ½ teaspoon baking soda 3 grams
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter 227 grams (2 sticks)
  • cups granulated sugar 300 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 3 large eggs 150 grams

For Filling and assembly

  • 16 ounces pre-made chocolate frosting 453 grams (1 tub), such as Betty Crocker
  • 10 ounces melting chocolate 284 grams (1 bag), Ghirardelli recommended

Instructions

  • Preheat the oven to 350°F. Coat a 9x13 baking pan with butter, then sprinkle a light dusting of cocoa powder over the butter. Set aside.
  • In a medium bowl whisk together the cocoa powder and the boiling water. If the mixture is too thick, add in 1 tablespoon of hot water until it looks like creamy chocolate frosting. Once well combined, allow the mixture to cool for about 2-3 minutes. Once cooled, whisk in the milk until smooth and creamy, then set aside. (The mixture should be similar to very chocolate hot cocoa, or dark chocolate milk. Be sure to whisk until all of the cocoa powder is dissolved.)
    ½ cup unsweetened cocoa powder, ⅓ cup boiling or very hot water, ⅔ cup milk
  • In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
    2 cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
  • In a large bowl, with a hand mixer, beat the butter and sugar, mixing until it is blended together and looks creamy. Continue mixing and add in the vanilla and the eggs.
    1 cup unsalted butter, 1½ cups granulated sugar, 1 teaspoon pure vanilla extract, 3 large eggs
  • Add the cocoa mixture to the sugar mixture, mixing on medium speed until it is all well combined together. Add in the flour mixture in batches, while mixing on low to medium speed. Once the batter is smooth and creamy, pour it into the prepared pan and spread evenly.
  • Bake for about 25-30 minutes, until a toothpick comes out clean or the top of the cake springs back when touched. Remove from the oven and allow to cool.
  • Once the cake has cooled, break it into pieces until it is a fine crumble. Stir in the frosting, mixing until the crumble forms into a small ball and sticks together.
    16 ounces pre-made chocolate frosting
  • Scoop into 1½ inch balls and roll into a round shape. Place the shaped balls into a large bowl and refrigerate for about 30 minutes.
  • In a medium microwave-safe bowl, melt the chocolate. Place the pop stick into the chocolate, just covering the top of the stick before inserting 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.
    10 ounces melting chocolate

Video

Notes

  • You can purchase a cake pop stand, similar to the one in the photos, for under $20. You can also use a block of styrofoam to hold the sticks, or place them top down on a piece of parchment paper. I have used styrofoam blocks and wrapped them in paper or tissue paper for a pretty presentation.
  • 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.
  • This recipe makes 36-40 pops. I use an entire tub of pre-made frosting, which is 16 ounces (just under 2 cups of frosting). If you want to make a speedier batch of cake pops with a box cake mix, only use HALF of the tub of frosting.
  • Cake mix cakes are half of this recipe. You can also choose different flavors of frosting, and colors to dip. There are so many options!
  • 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!
  • If you're using sprinkles, toss them on the pops right after they've been dipped and the chocolate is still wet. That way, they'll hold their place on the cake pops.
  • Use a cookie portion scoop to make sure every single cake pop is the exact same size! Trust me, they're way more impressive to present when they're all the same shape and size.
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

Serving: 1cake pop | Calories: 204kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 185IU | Calcium: 15mg | Iron: 1mg