Servings: 32
Calories: 175kcal
Equipment
- stand mixer or handheld mixer optional
- large mixing bowl
- small mixing bowl
- cake baking pan(s)
- lollipop sticks
Ingredients
Cake
- 1 box 13.25oz chocolate cake mix
- ⅓ cup neutral oil vegetable, avocado, canola, etc.
- 1 cup milk or water
- 4 large eggs
Chocolate Buttercream
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1½ tablespoon cocoa powder
- ½ teaspoon vanilla extract
- pinch salt
- 1 teaspoon milk add more if needed
Coating
- 12 oz dark cocoa candy melts
- white nonpareils or sprinkles
Instructions
- Preheat oven to 325-350℉ (162-175℃). Refer to recipe on cake box for exact temperature depending on your baking pan size.
- Combine all cake ingredients in a large bowl. Pour batter into greased/lined pan and transfer into oven. Stick a toothpick in the center of cake to see if it comes out clean 2-4 mins PRIOR to the end of bake time. DO NOT OVER BAKE.1 box 13.25oz chocolate cake mix, ⅓ cup neutral oil, 1 cup milk or water, 4 large eggs
- Transfer baked cake into a large stand mixing bowl immediately while it's still hot. Crumble cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly cooled cake by hand.
- In a small mixing bowl, combine all buttercream ingredients sifting in powdered sugar and cocoa powder. Stir well until fairly smooth, small lumps is common. Add all the buttercream to the crumbled cake and mix until fully incorporated.¼ cup unsalted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, pinch salt, 1 teaspoon milk , 1½ tablespoon cocoa powder
- Roll cake pops approx 1¼-inch (3cm) in diameter or 30g each. Chill cake pops in freezer for 15 mins, then bring them back to room temperature for 10 mins as you melt your candy melt.
- Melt a small amount of candy melts in microwave according to package instructions. Best way I found is heat and stir in 15-30 sec increments until thin and smooth. Dip tip of lollipop stick into candy melt, then gently insert dipped tip into the cake balls halfway in. Repeat to all cake balls, then chill again in freezer for 15 mins.12 oz dark cocoa candy melts
- Take cake pops out of the freezer and bring them back to room temperature for 10 mins. Melt the remaining candy melts until desired thin consistency. Dip cake pop into melted candy melt, making sure it's submerged all the way to the stick. This will help adhere the cake pop and prevent it from falling off the stick.
- Holding the stick with one hand, use your other hand to gently tap cake pop until all excess candy melt has dripped off. You want to achieve one even coating. Do not dunk again, as this extra weight may cause your cake pop to detach from the stick.
- Decorate with sprinkles or nonpareils quickly. Place finished cake pops into a styrofoam block to keep them upright as it dries. Repeat until all cake pops are dipped and sprinkled.white nonpareils or sprinkles
Notes
Refer to Suzy's Tips To Success and FAQ section above for common troubleshooting issues.
Nutrition
Serving: 1cake pop | Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 110mg | Potassium: 138mg | Fiber: 2g | Sugar: 11g | Vitamin A: 91IU | Calcium: 39mg | Iron: 2mg
Tried this recipe?Let us know how it was!
