Chocolate Cake Pops Recipe

5 from 2 votes

Moist and decadent chocolate cake surrounded by a hard milk chocolate coating come together to create these indulgent Chocolate Cake Pops!

Prep Time20

Cook Time30

Chilling Time30

Total Time1 20

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: cake pops

Calories: 182kcal

Author: Andrea

Bake the cake mix according to the box directions.
After the cake has baked, place the warm cake (you don't have to wait for it to cool) in a stand mixer and crumble it up using a paddle attachment.
Once the cake is crumbled, add in 2 Tbsp of frosting. You can add an additional 1-2 Tablespoons of frosting based on your cake pop texture preference.
Then, using your cake pop dough, fill each of the smaller cake pop molds scraping off any excess on top and freeze for 30 minutes.
While the cake is freezing in the mold, melt your chocolate candy melts and add about 1 teaspoon of shortening to each color to allow the consistency to be a little thinner and easier to work with.
Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold pour in the melted chocolate about halfway up the mold, add in the cake center and press down as far as you can so that the chocolate goes up around the sides and top and then scrape or smooth the top over so that you can make an even pop in the mold.
Place the mold in the fridge for 5-10 minutes to set.
Once the pops are set, pop them out of the mold, decorate to your liking, and enjoy!

These cake pops can be stored in an airtight container on your counter in room temperature for 1-2 days, or in your refrigerator for 3-4 days.

If you want to freeze these cake pops you can do so in an airtight container in your freezer for up to 2 weeks.