Chocolate Cake Pops

This is a delicious cake pop recipe to use with a cake ball pan. These are actual cake baked into a ball shape, not the method of crumbling cake and mixing with icing to form balls. I prefer the texture and taste of baked cake balls rather than the other method. This recipe is moist and has a great intense chocolate flavor! The added espresso powder adds a depth of flavor to the chocolate, but doesn’t overwhelm it. I really enjoy the combination of sweet and salty, so I use sea salt, but regular salt can be used.

You can dip cake pops into melted white, milk or dark chocolate and candy coating/ candy melts sold at most craft stores (Hobby Lobby, Michael’s, Walmart). I add a little bit of vegetable shortening or oil to thin the candy coating to help better coat the cake pops. Do not add shortening or oil to melted chocolate, though. It will cause the chocolate to seize up and become thick. You can also used Almond Bark, which is sold in most supermarkets (Kroger’s, HEB, Randall’s, Walmart).


Let your imagination run wild when decorating your cake pops. You can find lots of cool designs and inspiration online! I made some to look like red apples for Teacher’s Appreciation Day and they were super simple to make.



Chocolate Cake Pops


  • 3/4 cup semi-sweet chocolate chips (good quality like Guittard or Ghiradelli)
  • 1/2 cup butter
  • 1 tsp espresso powder
  • 3/4 cup sugar
  • 3 tablespoons cocoa
  • 2 eggs
  • 3/4 cup self-rising flour
  • 1/4 teaspoon fine sea salt
  • 24 lollipop sticks
  • 1  pkg chocolate or candy coating
  • assorted sprinkles, chopped nuts



  1. Preheat oven to 325°F. Lightly spray the inside of each well of both sides of the cake pops pan with baking spray containing flour.
  2. In a medium saucepan, over low heat, melt chocolate chips and butter together; stir until smooth. Remove from heat, add expresso powder; stir until well combines.
  3. Pour chocolate mixture into medium bowl. Add sugar and cocoa; mix until blended. Add eggs, one at a time, mixing well after each addition. Add flour and salt; stir until blended.The batter will be thick, similar to brownie batter.
  4. Fill each well of the bottom half of the cake pops pan (no holes) with a heaping tablespoon of batter. Place the top of the pan (side with holes) onto the bottom half of pan and secure. Place in oven (hole side up) and bake 15 to 18 minutes. Cool in pan 2 to 3 minutes on a wire rack. Remove cakes from pan and place on wire rack to cool completely.
  5. Wash and dry pans and repeat. If necessary, use kitchen scissors or paring knife to snip off any extra batter that may have created a thin crust around the middle of each pop. Melt chocolate or candy coating according to package directions. Dip a cake pop stick in the coating and insert halfway into a cake ball. Place in freezer a few minutes to set coating. Dip the cake pop in the coating, letting any excess drip off. Decorate with sprinkles or chopped nuts, if desired.  Insert cake pops into a foam block upright to harden. Makes about 24 cake pops.


I recommend using Nordicware Cake Pop pan (pictured below), but there are many Cake Pop pans on the market to try.cakepoppan


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