Chocolate Cake Pops
These Chocolate Cake Pops are the perfect dessert. A fudgy and moist chocolate cake center surrounded by a thin layer of chocolate. It's an easy to make recipe that will satisfy your sweet tooth.
Ingredients
- 1 box Chocolate Cake Mix
- Additional ingredients to make the cake per box instructions
- 12 oz Chocolate Melting Wafers
- Sprinkles, for decoration
Cream Cheese Frosting
- 1/2 cup Salted Butter, softened to room temperature
- 8 oz Plain Cream Cheese, softened to room temperature
- 2 tsp Vanilla Extract
- 3 cups Powdered Sugar
Equipment
- 24 Cake Pop Sticks
Instructions
- Prepare and bake the chocolate cake mix according to package instructions. (Note: I typically substitute the water for milk for added richness)
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
- When the cake is cooled, make the cream cheese frosting
- To a large mixing bowl, add the butter, cream cheese, vanilla extract and 1 cup of powdered sugar
- Use an electric hand mixer until combined
- Scrape the sides and add another cup of powdered sugar, mix
- Add the last cup of powdered sugar and mix until smooth and creamy
- Once the frosting is ready, crumble the cake into a separate, large mixing bowl
- Add about 1 cup of frosting
- Use the electric hand mixer to combine the cake and frosting
- If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used about 1.5 cups of frosting)
- Once combined and at the desired texture, chill the cake pop batter in the fridge for 30-45 minutes
- After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball. Then place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Place the baking sheet in the fridge while you melt the chocolate wafers
- Melt the chocolate wafers in a microwave safe dish. Heat in 30 second intervals, mixing in between each until all is melted
- Remove the cake pop balls from the fridge
- Dip the end of a cake pop stick into the chocolate then into the cake pop ball. Place back on the parchment paper
- Repeat until a stick has been placed in each cake pop
- Put the baking sheet back into the fridge to chill for 30-45 minutes or in the freezer for 20-30 minutes. This gives plenty of time for the chocolate to set
- Remove from the fridge/freezer
- Note: You may need to re-melt the candy wafers for the next steps
- Dip each cake pop into the melted chocolate until covered
- Let the excess chocolate drip off
- Place back on the parchment paper and immediately top with sprinkles before the chocolate hardens
- Repeat steps 23-25 until all cake pops are coated
- Let the cake pops set completely at room temperature. You can also place them in the fridge so that they get a nice crunch on the outside
- Enjoy!
Nutrition
Serving: 1cake pop, Calories: 162kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 189mg, Potassium: 70mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 167IU, Calcium: 35mg, Iron: 1mg