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 cake pops are for you! They scream Halloween without major effort, using leftover cake!! Soooo, let’s have some fun and say hello to spooky chocolate cake pops!
Today you can say good-bye to your worries! You know what I am talking about. That voice in your head that wonders, will the cake be baked off evenly? Is it too dry? Is it not sweet enough?? You will have a total freedom to reuse cake leftovers that have been sitting in the fridge! You will be so surprised with the delicious and cute treats that you made.
These cake pops are super easy to make especially if you are using leftover cake. Plus, there is no need for a fancy cake pop tray. You simply create those shapes by rolling the cake mixture into balls and freeze. Once set, dip away into melted chocolate and cover with Halloween-themed sprinkles. In fact, you can make this recipe for every event, just switch up the sprinkles. Red and green for Christmas, pink and red for Valentine’s, pale colours for Easter, the options are truly endless!
Trick or Treat! Indulge in some chocolate goodness this Halloween with these easy to decorate, spooky chocolate cake pops.
Chocolate Cake (or use leftover cake):
- 1 cup flour
- 1 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1/3 cup milk
- 1/3 cup hot coffee
- 1/2 cup sugar
- 1/3 cup heavy cream
- 1/4 cup and 1 tablespoon butter, unsalted
- 2 and 1/2 ounces dark chocolate
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped candies or nuts (I used white M&M’s and Reese’s candies )
- 10–15 cake pops sticks
- 4 ounces dark chocolate
- Halloween themed sprinkles
- Preheat the oven to 375 F.
- In a medium bowl, sift together flour, cocoa powder, salt, baking powder and baking soda. Set aside
- In a large bowl, 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.
- Add coffee and mix until incorporated. The batter will be a little more runny than most cake batters.
- Grease and flour a cake pan. Pour in the batter and bake for 25 minutes. Check if it is ready with a toothpick (must come out clean).
- Let cake cool down completely.
- In a small saucepan, dissolve sugar into the cream on medium heat. Add butter and remove from stove. Mix until combined.
- Stir in chopped chocolate and vanilla. Set aside to cool down completely.
- Once the cake and frosting have cooled down, scoop out the cake into a large bowl (leaving the dry edges). If you are using cake leftovers instead, mash it into small pieces.
- Add the frosting and mix until incorporated and pretty smooth.
- Add chopped candies and/or nuts.
- Form 1 to 1 and 1/2 inch size balls and place them on a tray.
- Melt 1/4 cup of the chocolate, dip 1/2 inch of each cake pop stick into the chocolate and stick into ball. a ball formed. Repeat with all remaining cake pops.
- Place cake pops into the freezer for an hour.
- Melt the rest of the chocolate and dip a cake pop in chocolate, covering it completely. Cover with sprinkles. Make sure to work fast as the chocolate gets solid very quickly. Repeat with remaining cake pops.