Easy Chocolate Cake Pops
This easy cake pop recipe comes together in no time and tastes amazing! Fun for birthdays or any celebration!
Servings 14 Cake Pops
Ingredients
- 1 box chocolate cake mix plus ingredients to make the cake*
Frosting Ingredients for Hershey’s Especially Dark Chocolate Frosting*
- ½ cup butter melted
- ⅔ cup Hershey’s Special Dark Cocoa Powder*
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Chocolate Coating*
- 1 bag of semi-sweet chocolate chips 24 oz or candy melts
- Sprinkles optional
- Cake Pop Sticks
- Styrofoam block*
Instructions
- Mix together and cake ingredients according to box directions. If you want to speed up the cooking time, bake the cake in a greased rimmed baking sheet. It usually only takes ~15 minutes to bake. Allow the cake to cool completely
- While cake is cooling, make the frosting.
How to make the frosting:
- Combine melted butter and cocoa powder in a medium sized bowl.
- Alternate between adding in the powdered sugar and milk, stirring after each addition.
- Stir in the vanilla.
How to make cake pops:
- Once cooled, using your hands, crumble the cake. Mix in the frosting so it is thoroughly combined.
- Form cake mixture into rounded balls and place on a parchment lined baking sheet.
- Melt ¼ cup chocolate chips in the microwave, stirring every 30 seconds until melted.
- Dip one end of a cake pop stick into the melted chocolate and then insert it into the cake ball. Repeat with all the cake balls.
- Stick entire baking sheet into the freezer for at least 20 minutes.
- Melt the remaining chocolate (I usually only melt about 1 ½ cups at a time, use it up then melt more as needed). Dip your cake pops into the chocolate, spooning the chocolate up and over the sides to get a good coating. You can gently spin the cake pop to try to get the excess chocolate off.
- Decorate with sprinkles, stick into Styrofoam and let harden at room temperature.
- Once hardened you can eat right away or store in an air tight container in the refrigerator.
- Enjoy!
Notes
*I used Devil’s Food Chocolate Cake Mix which requires 1 cup of water, ⅓ cup vegetable oil and 3 eggs. I also made adjustments for high altitude and swapped my cup of water for a cup of sprite, which in cakes gives it a light texture, but in cake pops it really doesn’t matter. *The frosting is directly from the back of the can of Hershey’s Special Dark Cocoa powder and can be found here. You can use regular cocoa powder if you don’t have the special dark. *I’ve since learned chocolate chips aren’t the best chocolates for this type of coating. It’s recommended to use candy melts, which will make a thinner coating than the chocolate chips. * You can use any Styrofoam as long as it’s thick enough to hold all the cake pops when you stick them in to allow them to harden. You can buy it from a craft store or Walmart, or use some from leftover packaging you have around the house (like me!).