Best 8 Raspberry Chocolate Cake Pops Recipes

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Indulge in the delightful fusion of raspberry and chocolate with our tantalizing recipe for Raspberry Chocolate Cake Pops. These delightful treats are a perfect blend of fruity sweetness and rich chocolate indulgence, making them irresistible to all taste buds. With a moist and fluffy cake center enrobed in a luscious chocolate coating, each bite offers a symphony of flavors and textures that will leave you craving more. Whether you're preparing them for a special occasion or simply seeking a sweet treat to satisfy your cravings, our Raspberry Chocolate Cake Pops promise to be a hit.

Here are our top 8 tried and tested recipes!

RASPBERRY TRUFFLE CAKE POPS



Raspberry Truffle Cake Pops image

Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Steps:

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

Nutrition Facts :

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

RASPBERRY-CHERRY CHOCOLATE POPPERS



Raspberry-Cherry Chocolate Poppers image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 12 tarts

Number Of Ingredients 5

3/4 cup heavy cream
8 ounces dark chocolate (70 percent), chopped fine
Three .33-ounce packages cherry Pop Rocks
12 raspberries
Mini gold stars, for garnish, optional

Steps:

  • Special equipment: a 12-cup silicone mini muffin pan
  • Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
  • To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
  • Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

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

RASPBERRY CHOCOLATE ICE POPS



Raspberry Chocolate Ice Pops image

Categories     Blender     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Raspberry     Summer     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 ice pops

Number Of Ingredients 14

For raspberry ice
6 ounces fresh raspberries (1 1/4 cups)
1/3 cup water
1/4 cup light corn syrup
3 tablespoons sugar
1 tablespoon framboise (raspberry liqueur; optional)
2 teaspoons fresh lemon juice, or to taste
For chocolate ice
3/4 cup water
1/4 cup corn syrup
3 tablespoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon pure vanilla extract
Equipment: 8 (3-ouncec) ice pop molds and sticks

Steps:

  • Make raspberry layers:
  • Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
  • Make chocolate layers:
  • Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
  • Make ice pops:
  • Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
  • Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
  • Unmold ice pops:
  • Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

RASPBERRY CHOCOLATE PUFFS



Raspberry Chocolate Puffs image

This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 cup milk chocolate chips
1 cup white baking chips
1 cup chopped pecans
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
Additional confectioners' sugar
Optional ingredients: fresh raspberries and additional chocolate and white baking chips

Steps:

  • Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.

DOUBLE CHOCOLATE RASPBERRY MOUSSE POPS



Double Chocolate Raspberry Mousse Pops image

A creamy, dreamy dessert perfect for your Valentine (even if that means you eat them all yourself, I won't tell). These mousse pops are made with whipped cream and melted chocolate, then covered in a white chocolate and raspberry puree ganache for a decadent, yet airy treat. Sure to satisfy any sweet tooth. For extra cute points you can use colored candy melts to turn them into BT21 X Line Friend's heart shaped character, TATA :).

Provided by luxeandthelady

Categories     Dessert

Time 38m

Yield 6 Mousse Pops, 6 serving(s)

Number Of Ingredients 15

1 cup semi-sweet chocolate chips
3 tablespoons unsalted butter (cubed)
3 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
12 ounces frozen raspberries (thawed in the fridge overnight)
3 tablespoons sugar
1/2 teaspoon lemon juice
1 cup white chocolate chips
3 tablespoons heavy whipping cream
1/2 tablespoon light corn syrup
3 tablespoons raspberry puree
1/4 cup yellow candy melts
1/4 cup dark chocolate melts

Steps:

  • Note: Before beginning, you will want to gather the following supplies: silicone heart cake pop mold, toothpicks, red and yellow candy coloring, wax paper, 1 piping bag or large ziplock bag.
  • Place a mixing bowl and whisk attachment in the freezer.
  • Put the chocolate chips in a heat safe bowl, and microwave in 30 sec intervals at 50% power, stirring between each interval until smooth and fully melted (it won't take long, so be careful to not over heat the chocolate). Stir in the cubed butter until completely combined. Set aside to cool slightly while working on the other mousse components.
  • Whisk the egg yolks in a separate bowl until frothy (about 2 min), and then slowly whisk into the chocolate mixture. If the chocolate mixture is very warm still you will have to temper it by adding a little to the eggs and stirring before adding the rest of the eggs to the chocolate mixture (so it doesn't scramble the eggs).
  • Add the sugar, vanilla, and cream to the bowl of your mixer and mix slowly starting on low and working your way up to high for about 3-5 minutes, or until stiff peaks just begin to form.
  • Gently fold the whipped cream into the chocolate mixture and transfer to a piping bag. Pipe into each heart cavity, filling to the top, and use a butter knife or icing spatula to scrape off any extra mousse. Insert a popsicle stick, and transfer the molds to the freezer to set (at least 4 hours or overnight). At this time you will also want to place the raspberries in the fridge to thaw overnight.
  • To make the raspberry puree, place the thawed raspberries, sugar, and lemon juice in a medium saucepan. Cook the berry mixture on medium low for 10-15 minutes, or until the berries begin to break down.
  • Pour the berries through a strainer to remove the seeds. Use a spatula to gently press the berries against the strainer to squeeze out all of the juice, and also swipe the spatula along the bottom of the strainer. Transfer the puree to the refrigerator to chill and thicken. Discard the seeds or use them for a homemade jam.
  • Once the pops are set you can shape them to give them more of TATA's asymmetric look. Remove the mousse pops carefully from the molds, and place them on a baking sheet lined with wax paper. Use a sharp knife to carefully trim down the left side of the heart. Return the pops to the freezer while making the ganache.
  • Now for the fun part! To make the glaze, place the white chocolate chips in a heat proof bowl and set aside. Place the cream and corn syrup into a second heatproof bowl and microwave for 30 seconds. Pour the hot cream over the chocolate, and allow it to sit for 1-2 minutes before stirring. Continue to heat the chocolate and cream, in the microwave, in 30-second intervals at 50% power, stirring after each set, until the chocolate is fully melted.
  • Stir in the fruit puree. The white chocolate chips have a slightly yellow tint that will make the ganache look purple, so to bring it back to TATA's signature bright red add a little red candy coloring until it begins to look red again. The color will develop as it sits, so add just a little at a time (too much will make the ganache taste bitter). You can also add a tiny bit of yellow to brighten it up, if needed. Transfer to a glass measuring cup and re heat for another 30 seconds, so that the ganache is easily pourable.
  • Place the mousse pops on a cooling rack over a rimmed baking sheet, and pour the ganache over them completely covering the tops and sides. Transfer the pops back to the freezer (you can use a toothpick to clean up the edges).
  • To make TATA's face, place the yellow and dark cocoa candy melts into 2 separate heat proof bowls, and heat them in the microwave in 30 second intervals at 50% power (stirring between each interval until smooth). Use a toothpick dipped in the yellow melts to draw 6 oval shapes onto wax paper for the mouths, and then dip a toothpick into the dark cocoa melts and draw 3 lines each, for the mouth (right in the middle of the yellow), eyebrows, and 2 small circles for the eyes of each mousse pop. Allow the chocolate to set.
  • Just before serving, add the faces (I find it easiest to transfer using a toothpick), and enjoy! The mousse pops can either be eaten right from the freezer, or set out for about 10 minutes for a softer texture. Cover and store any leftover pops in the freezer.
  • * Consumption of raw or undercooked eggs may increase the risk of food borne illness.

Nutrition Facts : Calories 708.4, Fat 50.2, SaturatedFat 30.3, Cholesterol 196, Sodium 60.4, Carbohydrate 65.8, Fiber 4.2, Sugar 57.6, Protein 5.9

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

Tips:

  • Use high-quality chocolate for the best flavor. If you can, use chocolate with a cocoa content of at least 70%.
  • Make sure the chocolate is finely chopped before you melt it. This will help it melt evenly and smoothly, and it will also prevent the chocolate from seizing.
  • Melt the chocolate slowly and gently. Do not overheat it, as this can cause the chocolate to seize and become unusable.
  • If you are using a microwave to melt the chocolate, be sure to use a low power setting and heat the chocolate in short intervals, stirring frequently.
  • When mixing the melted chocolate with the other ingredients, be sure to stir until the mixture is smooth and well combined.
  • Chill the cake pops before dipping them in chocolate. This will help the chocolate set more quickly and evenly.
  • If you are having trouble getting the chocolate to stick to the cake pops, try dipping them in melted chocolate that has been tempered.
  • Decorate the cake pops with your favorite toppings, such as sprinkles, candy, or nuts.

Conclusion:

Raspberry chocolate cake pops are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these delightful treats that are sure to impress your friends and family. So next time you are looking for a fun and festive dessert, give raspberry chocolate cake pops a try!

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