Looking for something cute and festive to bake for Halloween but do not have the time or energy to go all out on your decorating skills? Well, then these bite-sized spooky chocolate cake pops are for you. These balls of chocolate cake crumbs with chocolate frosting and Halloween sprinkles scream Halloween without major effort, and can be made using leftover cake to make things even easier. They are the perfect Halloween treat.
These chocolate cake pops are easy to make especially if you are using leftover cake. Plus, you don't even need to use a fancy cake pop tray to make these. Just like our homemade vanilla cake pops or safari animal print cake pops, you simple combine cake with frosting, roll the mixture into balls, then freeze until ready to coat in chocolate and sprinkles. It's so easy, but it does need some time to prepare, so plan accordingly.
Ingredients in Chocolate Cake Pops
To make these chocolate cake pops, you will first need to bake a small chocolate cake, or you can use leftover cake to make it even easier. If making the cake from scratch, here is everything you will need:
- all-purpose flour
- cocoa powder
- baking powder + baking soda
- granulated sugar
- vegetable oil
- hot coffee
- chocolate frosting - made with sugar, heavy cream, butter, chocolate, and vanilla extract.
- candies or nuts - this is optional, to add into the cake pops. I used white M&M’s and Reese's candies.
- chocolate - for the chocolate coating.
- sprinkles - I used Halloween-themed sprinkles. You can change up the theme of these cake pops by using any kind of sprinkles you would like. For instance, red and green for Christmas, pink and red for Valentine's, and pale colours for Easter. The options are truly endless.
How to Make the Best Chocolate Cake Pops
First, you need chocolate cake. You can use leftover cake, or bake your own in a few easy steps.
- Preheat the oven to 375 F. Grease and flour a round 6-inch cake pan.
- In a medium bowl, sift together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a large bowl, use a hand mixer to beat egg and slowly add sugar. Continue to beat until mixture turns light yellow. Add oil and milk and mix until combined.
- Add the flour mixture and mix until incorporated. Then, add coffee and mix until incorporated. The batter will be a little more runny than most cake batters.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Let cake cool down completely in the pan.
Next, make the chocolate frosting. In a small saucepan, add cream and sugar and heat on medium-high. Dissolve the sugar into the cream, then add butter and remove from the heat. Mix until combined. Stir in chopped chocolate and vanilla. Set aside to cool down completely.
How to Shape and Assemble Cake Pops
Once the cake and frosting have cooled down, we are ready to shape and assemble the cake balls. Scoop out the cake and crumble into a large bowl (leaving the dry edges). You can also transfer it into a blender and give it a few pulses to crumble.
Add in the frosting and mix until incorporated and smooth. The cake mixture should have a play-doh like consistency. Add chopped candies and/or nuts, if desired.
Then, shape the cake mixture into 1 to 1.5 inch size balls.
Melt some of the dark chocolate and dip ½-inch of each lollipop stick into the chocolate and stick into a ball. Repeat with all remaining cake pops. Place the cake pops on a parchment-lined baking sheet and into the freezer for one hour.
How to Coat and Decorate Cake Pops
Melt the rest of the dark chocolate in a tall, narrow cup or liquid measuring cup. Dip each cake pop in chocolate, coating it completely. Then add some sprinkles to cover it. Make sure to work fast as the chocolate solidifies very quickly.
Place the coated cake pops upright into a cake pop stand (or styrofoam block). Repeat with remaining cake pops. Place the cake pops into the refrigerator and allow the coating to set completely, approximately one hour.
How to Store Cake Pops
Store these cake pops on a cake pop stand or styrofoam block at room temperature for up to 2 days, or in the refrigerator for up to one week.
Cake pops also freeze beautifully. Transfer them into a large freezer bag (once they have fully set) and freeze for up to 2 months. When ready to eat, allow them to thaw in the refrigerator overnight.
More Bite-Sized Dessert Recipes
- Vanilla Cake Pops from Scratch
- Mini Pumpkin Pies (Small Batch)
- Individual Apple Crisp
- Safari Animal Print Cake Pops
- Caramel Cheesecake Brownies
- Baked Jelly Donuts with Strawberry Jam
- Dark Chocolate Raspberry Truffles
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.