Best 10 Chocolate Cake Pops Recipes

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CHOCOLATE CAKE POPS



Chocolate Cake Pops image

This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.

Provided by HorseLover.360

Categories     Desserts     Cakes     Cake Pops

Time 30m

Yield 10

Number Of Ingredients 11

¾ cup all-purpose flour
½ cup white sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup buttermilk
3 tablespoons vegetable oil
1 egg
½ teaspoon vanilla extract
¼ cup freshly brewed hot coffee

Steps:

  • Preheat a cake pop maker and brush with oil.
  • Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
  • Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
  • Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g

CHOCOLATE CAKE COOKIE POPS



Chocolate Cake Cookie Pops image

Cookie ball pops! They may not be perfectly round after baking.

Provided by Cookie Awsomeness

Categories     Desserts     Cookies

Time 1h11m

Yield 11

Number Of Ingredients 10

¼ cup butter, softened
1 tablespoon butter, softened
¼ cup white sugar
1 egg
1 ½ teaspoons milk
¼ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 (1 ounce) square chocolate, thinly sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
  • Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
  • Shape dough into small balls; place on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
  • Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
  • Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 14.1 g, Cholesterol 30.8 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 93 mg, Sugar 4.6 g

RASPBERRY-CHOCOLATE CAKE POPS



Raspberry-Chocolate Cake Pops image

Raspberry and chocolate come together for these elegant cake pops that are made even sweeter with a hint of raspberry vodka.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 28

Number Of Ingredients 18

1 1/4 cups Gold Medal™ all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup granulated sugar
3 egg whites
1/2 teaspoon vanilla
1/2 cup milk
8 oz semisweet baking chocolate, finely chopped
4 teaspoons raspberry-flavored vodka
1/4 cup heavy whipping cream
2 tablespoons butter
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tablespoons raspberry-flavored vodka
1 bag (12 oz) dark chocolate candy melts
1 bag (12-oz) light cocoa candy melts
28 paper lollipop sticks (6-inch)

Steps:

  • Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
  • Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
  • In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
  • Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
  • In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Cake ball, Sodium 150 mg, Sugar 33 g, TransFat 0 g

CHOCOLATE CAKE FOR CUPCAKE POPS



Chocolate Cake for Cupcake Pops image

This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-13-inch cake

Number Of Ingredients 12

Unsalted butter, for cake pan
1 1/2 cups unsweetened cocoa powder, plus more for dusting
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
3 large eggs, lightly beaten
1 1/2 cups hot water

Steps:

  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.
  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.
  • Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
  • Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.

THIN MINT® CHOCOLATE CAKE POPS



Thin Mint® Chocolate Cake Pops image

I used this at a school blood drive and got raving reviews. I hope you enjoy!

Provided by Sophie

Categories     Desserts     Cakes     Cake Pops

Time 2h32m

Yield 24

Number Of Ingredients 15

cooking spray
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk, or more as needed
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed
1 cup boiling water
2 (14 ounce) bags chocolate confectioners' coating, or more as needed
cake pop sticks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray with cooking spray.
  • Stir sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add 1 cup milk, oil, eggs, and vanilla extract; mix until batter is smooth. Stir in boiling water. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool until easily handled, at least 30 minutes.
  • Crumble cake into a bowl; mix in crushed cookies. Add milk, 1 tablespoon at a time, until cake mixture sticks together. Shape into balls. Line a baking sheet with plastic wrap; arrange cake balls on the sheet and freeze until firm, about 15 minutes.
  • Melt 1/2 cup chocolate coating in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip the tip of each cake pop stick into the melted chocolate and insert halfway into a cake ball. Arrange cake pops upside-down on the baking sheet; freeze until chocolate hardens, about 15 minutes.
  • Melt the remaining chocolate coating in a deep microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake pop entirely into the melted chocolate; tap lightly on the side of the bowl to shake off excess chocolate. Repeat with the remaining cake pops. Stick upright into a foam board until set, at least 20 minutes.

Nutrition Facts : Calories 370 calories, Carbohydrate 48.4 g, Cholesterol 16.3 mg, Fat 21.5 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 258.9 mg, Sugar 21.5 g

CHOCOLATE TOFFEE CAKE POPS



Chocolate Toffee Cake Pops image

For an easy Halloween dessert treat mix Betty Crocker™ Super Moist™ yellow cake mix with Rich & Creamy vanilla frosting to form cake balls on sticks - dip in chocolate and roll in toffee bits!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 68

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1 cup toffee bits
3 cups semisweet chocolate chips (18 oz)
1/4 cup shortening
68 paper lollipop sticks
Block of plastic foam

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3/4 cup of the toffee bits; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until firm.
  • In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Dip tip of 1 lollipop stick 1/2 inch into melted chocolate and insert stick into cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes.
  • Remove from refrigerator a few at a time. Dip cake balls in melted chocolate; tap off excess. Immediately sprinkle with remaining 1/4 cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg

CHOCOLATE-ORANGE CAKE POPS



Chocolate-Orange Cake Pops image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield about 36 pops

Number Of Ingredients 18

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs, at room temperature
1/2 cup mascarpone cheese, at room temperature
1/4 cup fresh squeezed orange juice (from 1 large orange)
Zest of 1 large orange
3 cups powdered sugar3 tablespoons whole milk, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature
Orange food coloring, as needed
Two 12-ounce bags bittersweet (70 percent) chocolate chips
5 tablespoons safflower oil
Orange and white sprinkles, for decoration

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined.
  • Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes.
  • For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.
  • Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set.
  • For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth.
  • Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.

IDAHOAN POTATO CHOCOLATE CAKE POPS



Idahoan Potato Chocolate Cake Pops image

Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 25

Number Of Ingredients 10

2 cups all-purpose flour
2 cups sugar
1 cup Idahoan® Original potato flakes
4 teaspoons baking powder
½ teaspoon salt
1 (3.5 ounce) package instant chocolate pudding mix
3 tablespoons cocoa
1 cup butter, softened
¾ cup water
4 eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Using a stand mixer, blend all dry ingredients together. Add the butter, water and eggs to the dry mixture and blend.
  • To make Cake Pops: You will need a cake pop pan (can be found at Bed Bath and Beyond or Amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
  • Spray pan release on the cake pop pan. Add cake batter to the fill line of each hole.
  • Secure the top of the cake pop pan. Bake for 15 minutes.
  • Remove from oven and let cool 10-15 minutes. Remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. Set cake pops aside.
  • To make candy coating: Melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. Add a tablespoon of vegetable oil if coating is too thick after microwaving.
  • Prepare bowls with toppings. Dip the end of each stick in chocolate coating and press into one end of a cake pop.
  • When all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
  • When pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
  • Decorate with desired sprinkles and chocolate drizzles.
  • Set each pop into the floral block to let set.

WHITE CHOCOLATE CAKE POPS WITH PEPPERMINT TWIST



White Chocolate Cake Pops with Peppermint Twist image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 24 cake pops

Number Of Ingredients 13

16 ounces semisweet chocolate chips
1/2 cup light corn syrup
2 sticks (1 cup) unsalted butter, melted, plus more for greasing the cake pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
6 ounces white chocolate chips
1 1/2 cups granulated sugar
3 large eggs
1 cup milk
24 small candy canes, unwrapped
1 pound white melting chocolate

Steps:

  • For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
  • For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
  • Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
  • In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
  • Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
  • Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
  • In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.

CHOCOLATE ESPRESSO AND CREAM CAKE POPS



Chocolate Espresso and Cream Cake Pops image

Show your friends and family just how much you care with these Chocolate Espresso and Cream Cake Pops made with Betty Crocker™ Super Moist™ triple chocolate fudge cake, candy melts and whipped cream frosting.

Provided by Arlene Cummings

Categories     Dessert

Time 3h

Yield 40

Number Of Ingredients 13

2 tablespoons instant espresso coffee powder or granules
1 1/3 cups water
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1/2 cup vegetable oil
3 eggs
1 container (12 oz) Betty Crocker™ whipped cream frosting
1 bag (14 oz) red candy melts or coating wafers
1 bag (14 oz) white candy melts or coating wafers
1 teaspoon shortening
40 paper lollipop sticks
Betty Crocker™ Decorating Decors candy sprinkles
Betty Crocker™ red sugar
1 large block white plastic foam

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.
  • Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.
  • In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening.
  • Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.

Nutrition Facts : ServingSize 1 Serving

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