Chocolate Cake Pops
Rich, fudgy, and fun to make, these Chocolate Cake Pops combine moist chocolate cake with creamy frosting, all dipped in silky melted chocolate. Perfect for birthdays, holidays, or party treats, they’re customizable and irresistibly delicious!
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave-safe bowl
- Cake Pop Sticks
Ingredients
Cake & Frosting
- 1 box chocolate cake mix plus ingredients listed on box
- 1 cup chocolate frosting
Chocolate Coating & Toppings
- 2 cups dark or milk chocolate melting wafers
- 2 tbsp coconut oil optional, for smoother coating
- sprinkles, crushed nuts, or decorations of choice
- 24 cake pop sticks
Instructions
- Bake the chocolate cake according to package directions. Let it cool completely.
- Crumble the cooled cake into fine crumbs in a large bowl.
- Add the chocolate frosting and mix until the texture resembles cookie dough — moist but not sticky.
- Roll into small balls (about 1 tablespoon each) and place on a lined baking sheet.
- Insert a stick into each ball, then freeze for 15–20 minutes to firm up.
- Melt chocolate wafers with coconut oil (if using) in the microwave in 30-second bursts, stirring until smooth.
- Dip each cake pop into the melted chocolate, gently tapping off excess coating.
- Decorate with sprinkles or drizzle extra chocolate before the coating hardens.
- Place upright in a foam block or cup to set completely. Enjoy!
Notes
Store cake pops in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze undipped cake balls for up to 1 month, then dip and decorate when ready to serve.