Introduction

These Starbucks Copycat Chocolate Cake Pops deliver the perfect bite-sized chocolate treat with a rich, moist center and a smooth candy coating. They are fun to make and ideal for parties or a sweet snack at home.

The image shows a neat grid of chocolate cake pops, each round ball covered in smooth, dark chocolate and decorated with small white round sprinkles scattered evenly on top. Each cake pop is attached to a white stick, all arranged vertically on a white marbled textured surface with a subtle herringbone pattern. The chocolate coating is slightly glossy, and the cake pops look uniform in size and shape with a clean finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (13.25 oz) chocolate cake mix
⅓ cup neutral oil (vegetable, avocado, canola, etc.)
1 cup milk or water
4 large eggs
¼ cup unsalted butter, softened
1 cup powdered sugar
1½ tbsp cocoa powder
½ tsp vanilla extract
Pinch of salt
1 tsp milk (add more if needed)
12 oz dark cocoa candy melts
White nonpareils or sprinkles

Instructions

Step 1: Preheat your oven to 325-350℉ (162-175℃), adjusting based on the baking pan size according to the cake mix instructions.
Step 2: In a large bowl, combine all cake mix ingredients. Pour the batter into a greased or lined pan and bake. Check for doneness 2-4 minutes before the end of the baking time by inserting a toothpick; it should come out clean. Avoid overbaking.
Step 3: While still hot, transfer the baked cake to a large mixing bowl. Crumble the cake on low speed using a paddle attachment until no large pieces remain, or crumble it by hand if cooled slightly.
Step 4: In a small bowl, sift powdered sugar and cocoa powder and mix with softened butter, vanilla extract, milk, and salt until fairly smooth, allowing small lumps.
Step 5: Add the buttercream mixture to the crumbled cake and mix until fully incorporated. Roll the mixture into cake pops about 1¼ inches (3 cm) in diameter or 30 grams each. Chill in the freezer for 15 minutes, then bring to room temperature for 10 minutes.
Step 6: Melt a small amount of candy melts in the microwave in 15-30 second increments until smooth. Dip the tip of a lollipop stick into the candy melts, then insert halfway into each cake ball. Repeat for all cake pops and chill in the freezer for 15 minutes.
Step 7: Remove cake pops from the freezer and let come to room temperature for 10 minutes. Melt the remaining candy melts until smooth and thin enough for dipping. Submerge each cake pop completely to coat and help adhere the cake ball to the stick.
Step 8: Hold the stick with one hand and gently tap the cake pop with the other to remove excess coating for an even layer. Avoid double dipping to prevent the cake pop from falling off.
Step 9: Quickly decorate the coated cake pops with sprinkles or nonpareils. Place them upright in a styrofoam block or similar to dry completely. Repeat for all cake pops.

Tips & Variations

For a richer flavor, use milk instead of water in the cake batter.
If the candy melts are too thick, add a small amount of shortening to thin them out for easier dipping.
Experiment with different sprinkles or drizzle white chocolate for a decorative touch.
Chilling the cake balls thoroughly helps them hold their shape during dipping.

Storage

Store cake pops in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let refrigerated pops come to room temperature before serving for the best texture. Avoid freezing as it can affect the coating’s texture.

How to Serve

A close-up view shows many round cake pops, each covered in smooth dark chocolate that forms a shiny, even layer, dotted with small white round sprinkles scattered randomly but evenly on the surface. Each cake pop is attached to a white stick, and they are arranged in neat rows on a white marbled textured surface with a subtle herringbone pattern visible beneath them. The cake pops have a rich, glossy finish with slight drips of chocolate at the bottom edges, adding to their handmade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cake pops ahead of time?

Yes, you can prepare cake balls and store them in the refrigerator overnight before dipping. Complete the dipping and decorating step on the day you plan to serve.

What if my cake pops fall off the sticks?

Dipping the stick tip in candy melts before inserting into the cake ball helps secure them. Also, avoid double dipping and ensure the coating is not too heavy to prevent detachment.