How To Make The Chocolate For Cake Pops

Moist, fudgy cake wrapped in a chocolate candy shell, these Chocolate Cake Pops are sinfully delicious. Satisfy your chocolate craving with these handheld sweet treats.

Love cake pops? You have to try these Starbucks birthday cake pops and red velvet cake pops, and this ultimate cake pop guide.

Pro Tip:If you don’t have access to the EZ thins dipping aid, you can thin out the candy coating with an equal amount of coconut oil or vegetable oil.

Vanilla Cake Pops From Scratch

You can store these Chocolate Cake Pops at room temperature for about a week, and up to 4 weeks in the refrigerator. Wrap each one first in plastic wrap and then in foil. Then place them in a lidded container to keep them from getting crushed.

Yes, these can be prepared ahead of time. You can make the cake balls and attach them to the cake pop stick, then store them in an airtight container in a single layer, with a paper towel lining the bottom. Keep them in the fridge for up to 5-7 days before you take them out to dip, sprinkle, and serve.

These Chocolate Cake Pops are rich and moist with a candy shell. They are the perfect handheld treat for the chocolate lover in your life.

How To Make Cake Pops With Cake Mix

Calories: 127 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 141 mg | Potassium: 59 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 26 IU | Calcium: 26 mg | Iron: 1 mg

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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!These rich, fudgy Chocolate Cake Pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes plenty to share

Gluten Free Cake Pops

Introducing your newest chocolate fix: chocolate cake pops! These simple cake pops are rich, fudgy, and dangerously chocolatey. They are also 100% from-scratch, with not even a sprinkle of cake mix or teaspoon of canned frosting in sight. Don’t worry though, they’re just as easy as the shortcut version, but 10x more flavorful and irresistible. They taste like a bite-sized, more decadent version of my chocolate cake!

When I shared my classic cake pops a few months ago, many of you expressed interest in a chocolate version (because everything is better with chocolate, of course!). While I could have suggested simply halving my chocolate cake and tossing in some chocolate frosting, I really wanted to have a tested version, and that’s exactly what I’m sharing today.

SAM’S TIP: If you’d like, you can use very hot coffee instead of hot water; this will make your cake pops even

How To Make Cake Pops (step By Step)

Chocolatey and rich. I do this with my chocolate cake recipe and LOVE the results (and no, it won’t make the cake pops taste like coffee!).

SAM’S TIP: Don’t freeze your cake balls for longer than 30 minutes! This can cause the coating to crack when you add it. If you’d like to make the cake balls in advance, just cover them well and let them sit in the fridge for a few hours (or overnight) before dipping. After refrigerating, it does still often help to freeze for a short period of time before dipping.

Store your chocolate cake pops in an airtight container either in the fridge or at room temperature. They’ll last longer in the fridge; up to 10 days. They can sit at room temperature for only 3 days. You can also freeze them for an on-the-go treat!

Chocolate Covered Cake Pops

While you could use a higher quality chocolate, I much prefer to use melting wafers or almond bark for their ease. They are specifically designed to be melted and dipped, and their final finish is exactly what we’re looking for here.

Bonus tip: After melting your chocolate (see my post on how to melt chocolate in the microwave for tips!), pour it into a tall, heat-proof container or glass before dipping. This will make dipping SO much easier!

Yes, cake pops are great for making in advance! You can make the cake and crumble it one day, then make the frosting and assemble the next day, or assemble them entirely and just let them sit in the fridge until you need them.

Chocolate Cake Pops Recipe: How To Make Chocolate Cake Pops Recipe

You’ll notice today’s video is a little different! My lovely friend Jessica from Savory Experiments hosted me and my friend Amy from House of Nash Eats at her house and we did a group video together, so this was a special one-time production.

Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook

These rich, fudgy chocolate cake pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes enough to share.

Simple Cake Pops Recipe

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for several months.

Serving: 1 cake pop | Calories: 163 kcal | Carbohydrates: 21 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 24 mg | Sodium: 89 mg | Potassium: 43 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 219 IU | Vitamin C: 0.01 mg | Calcium: 11 mg | Iron: 0.5 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control. You can decorate these cake pops in your own unique way, which makes this recipe 100x more fun.

Easy Cake Pop Recipe

I have plenty of step-by-step photos and lots of tips/tricks. I want you to understand every instruction so you can follow along and know what the heck you’re doing. The process isn’t difficult– you’re literally just baking a chocolate cake and making frosting then mixing them together. Things just get a little particular when it comes to rolling, lollipop-sticking, and dunking/dipping. If you can make bread bowls, you can totally handle cake pops! (They’re more fun to eat too… sprinkles!)

By the way, if you’ve ever eaten store-bought cake pops– these taste totally different. They’re from scratch. No cake mix. No canned frosting. No preservatives. You can actually TASTE the homemade.

Quick tip: Whenever I make cake pops from scratch, I always begin the night before. I make the cake, cover it, and let it sit out at room temperature overnight. I also prepare the frosting, cover, and refrigerate. This way everything’s ready to go.

Cake Pops Recipe

It might seem like the switch from vanilla cake pops to chocolate cake pops is easy. Replace some flour with cocoa powder, right? And vanilla frosting with chocolate frosting? I wish! Chocolate is a complicated soul and requires a little finesse, that’s why my vanilla cake and chocolate cake recipes are so different! I baked a couple single layer chocolate cakes before stopping at this one. The first few began with creamed butter + sugar. My favorite chocolate cakes and cupcakes typically rely on oil for the fat because (1) HELLO MOISTURE and (2) the flavor of butter really isn’t necessary because chocolate overpowers it anyway. My initial thought with cake pops, however, was that I needed a slightly drier cake to get the best texture for cake pops (because it will be mixed with frosting). Well this was just a huge mess from the start because dry cake is gross.

That being said, you’ll need oil for the cake. And a few other basics like cocoa powder, sugar, flour, and eggs. Hot water is also a must. Remember why from when we made this tuxedo cake?The hot liquid encourages the cocoa powder to bloom and dissolve. When I make chocolate cake, I usually reach for hot coffee (instead of hot water) because coffee accentuates the chocolate favor—but that’s not as crucial here. Because we’re just crumbling the cake and mixing with chocolate frosting!

By the way, you can totally enjoy this chocolate cake on its own. If you ever need a single layer chocolate cake—use this guy. It’s

Homemade Chocolate Cake Pops

Like, italicize and bold good. Deep and dark chocolate flavor. Super moist. Super rich. Top with chocolate buttercream, whipped cream, peanut butter frosting, or red wine chocolate ganache.

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