How To Make Cupcake Pops

The flavors here in these Cake Pop Cupcakes are very simple. Chocolate and Vanilla. The cupcake is chocolate, topped with Swiss Meringue Buttercream. And the cake pops are chocolate cake, mixed with some of the Swiss Meringue Buttercream, and covered in candy melts.

This was my first time making cake pops. I must say I was in love! I just want to make more of them. They are so delicious and cute!

You are going to start with some cake. Here I give you the recipe for a 8″ chocolate cake, to be baked and then turned into the cake pops.

Easy Cake Pop Recipe

Process the cake in the food processor. And then add a bit of frosting to it. Process until the cake turns into a dough.

Melt your candy melts. Have your cake pop sticks ready. Dunk the stick in the melted coating and remove excess, leaving a thin layer of coating at the end of the stick.

Wait for the coating to set before dipping the cake pops. You can place your baking tray in the fridge for 3 minutes or so to speed up this part.

How To Make Cake Pops The Easiest Way Ever

Then dip the cake pops in the coating. Dip them at a 90 degree angle, without twisting or swirling your pop. Simply dunk it and pull it back up at a 90 degree angle.

TIP: use a toothpick to help the excess coating drip away, and also to pop any air bubbles in your coating, which may lead to cracking.

My grandpa was an outstanding human being. A selfless generous soul. He left Portugal when he was 15 years old, hiding in a cargo ship, trying to scape the war.

Red Velvet Cake Pops Recipe (video)

He ended up in Brazil where he worked many jobs, and saved enough money to open his own bakery. He married my grandma, who opened her own bakery. So you can see where my passion for baking comes from, right? I grew up in a bakery, seeing my grandpa everyday, and my grandma baking in the back.

My grandpa had a warm personality, a kind smile, and a positive attitude, no matter what. And I am so grateful that our paths crossed here in this planet.

If you want to check out some more Cupcake recipes, I have the perfect archive of over the top cupcakes right here.

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These Cake pop Cupcakes are meant for a celebration. Chocolate Cupcakes topped with Swiss Meringue Buttercream and a cake pop on top!

*You can skip the coffee and use hot water instead if that’s your preference. Sometimes I also add some espresso powder to the batter on top of the coffee, about 1/2 teaspoon.This easy homemade cake pop recipe is covered in a sweet chocolate coating with a delicious crumb. The perfect bite-sized party treat or favor for any occasion!

This recipe reminds meof my sugar cookie truffles, but with a delicious cake base similar to my cake balls instead. Moist and crumbly cake is mixed with rich buttercream frosting, then dipped in a sweet chocolate coating. Not only do these cake pops taste incredible, but they look amazing too!

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There’s just something about eating a decorative, bite-sized dessert on a stick that is so fun. My kids love these! These homemade cake pops are the perfect treat for birthdays, baby showers, wedding showers, holidays or when hosting a dinner party. You can even wrap them up individually and give them to guests as party favors!

This recipe is perfect for beginners, with an easy step by step tutorial included. It’s a great way to use up any leftover cake and frosting. I love the classic white cake + buttercream combo, but there are so many other yummy variations you can make too. They are so fun to decorate and can be served at literally any occasion!

I used white cake for this recipe, but you can really use any flavor of box cake mix (or make your favorite recipe from scratch).

Yoda Cake Pops

A classic buttercream is also my favorite type of frosting for cake pops, but feel free to use others like chocolate buttercream, cream cheese frosting or strawberry buttercream.

Many ways to decorate cake pops! Add sprinkles or jimmies while the chocolate is still wet. If decorating with a chocolate drizzle, let the chocolate coating harden first, then drizzle more chocolate on top.

It’s all about the frosting! When you mix the frosting in with the cake, the mixture should hold together when squeezed. If the mixture is crumbly, that means it needs more frosting. Make sure to only add in a little at a time so that the cake doesn’t get too soggy. If you have a very moist cake, you may not need much frosting at all.

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If the chocolate coating has cracked, it’s likely due to the difference in temperature between the cake balls and the melted coating chocolate. Don’t freeze the balls for longer than instructed, or else the super cold cake combined with the warm melted chocolate could cause cracking.

The type of chocolate you use can also contribute to whether or not the cake pops crack. Using melted chocolate chips may cause cracking, so I’d suggest using chocolate melting wafers instead. They have a thicker texture once hardened and a smooth finish, which result in a more sturdy exterior.

Sure! While I prefer homemade frosting over canned, I’ve never been one to shy away from an easier shortcut! Store-bought frosting usually comes in a 16 ounce can, so you’ll only need half (8 ounces) to make this recipe.

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I’ve had the most success using chocolate melting wafers because of their super smooth finish (Ghirardelli melting wafers are my favorite). A high quality chocolate bar (such as Ghirardelli or Bakers) would be the next best option.

They can be! Use your favorite gluten-free cake mix or pick up a premade gluten-free cake from your local grocery or bakery. All other ingredients needed to make this recipe are free from gluten!

Yes you can freeze them, just make sure they’ve dried completely before freezing. They will stay fresh in the freezer for up to 6 weeks. Let thaw at room temperature when ready to serve.

Easy No Bake Cake Pops (gluten Free)

You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream.

Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them.

After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.

Basic Cupcake Pops Recipe

Calories: 110 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 36 mg | Sugar: 15 g | Vitamin A: 101 IU | Calcium: 1 mg