If you're looking for a sweet and decadent treat, chocolate cake pops are the perfect solution. These bite-sized delights are made from a simple chocolate cake batter, dipped in a rich chocolate ganache, and topped with a variety of fun and festive decorations. Whether you're making them for a birthday party, a baby shower, or just a special occasion, chocolate cake pops are sure to be a hit with people of all ages. With so many different recipes available, finding the perfect one to suit your taste and skill level can be a daunting task. This article will provide you with a comprehensive guide to help you find the best recipe for chocolate cake pops, ensuring that your next batch turns out perfectly.
Here are our top 5 tried and tested recipes!
CHOCOLATE CAKE POPS
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
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 FOR CUPCAKE POPS
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
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.
CHOCOLATE CAKE COOKIE POPS
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
ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)
You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.
Provided by New Mom Kate
Categories Dessert
Time 45m
Yield 2 round cake pans or 24 cupcakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
- Stir in sugar, cocoa powder, salt, baking soda and baking powder.
- Alternate stirring in flour and milk.
- Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
- Pour batter into two greased 9-inch round cake pans.
- Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
- Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
- After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
- TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
- Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!
CUPCAKE CAKE POPS
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 50
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
- Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
- Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
- Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
- Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.
Tips:
- To make the perfect cake pops, start with a moist and fluffy chocolate cake. You can use your favorite chocolate cake recipe or a box mix.
- Crumble the cake into fine crumbs. This will help the cake pops hold together better.
- Mix the cake crumbs with a binder, such as melted butter, cream cheese, or peanut butter. This will help the cake pops stay moist and cohesive.
- Shape the cake mixture into balls. Use a small cookie scoop or your hands to make the balls about 1-inch in diameter.
- Freeze the cake balls for at least 30 minutes. This will help them hold their shape when you dip them in chocolate.
- Melt the chocolate coating. You can use dark chocolate, milk chocolate, or white chocolate. You can also use candy melts, which are a type of chocolate that is specially designed for melting.
- Dip the cake balls in the melted chocolate. Use a fork or toothpick to hold the cake balls and dip them into the chocolate. Tap the cake balls gently to remove any excess chocolate.
- Place the cake pops on a parchment paper-lined baking sheet. Let them cool and harden completely.
- Decorate the cake pops as desired. You can use sprinkles, candy, or nuts.
Conclusion:
Chocolate cake pops are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and other special occasions. With a little planning and effort, you can easily make your own chocolate cake pops at home. So what are you waiting for? Get baking!
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