Introduction

These Starbucks copycat chocolate cake pops are a delightful treat that combine rich chocolate cake with smooth cocoa buttercream, all coated in a glossy candy shell. Perfect for parties or as a fun homemade snack, these bite-sized delights are sure to impress both kids and adults alike.

The image shows a group of round cake pops covered in smooth, dark chocolate. Each cake pop is on a white stick, arranged in neat rows on a white marbled surface with a subtle chevron pattern. The dark chocolate coating is glossy with small, round white sprinkles scattered evenly over each cake pop. The shapes are uniform, with slight chocolate drips near where the cake pops meet the sticks, adding texture and depth. The overall look is clean and polished with a simple, elegant contrast between the dark chocolate and white details. 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 for decoration

Instructions

Step 1: Preheat your oven to 325-350℉ (162-175℃). Check the cake mix box for the exact temperature based on your baking pan size.
Step 2: In a large bowl, combine the cake mix, oil, milk or water, and eggs. Pour the batter into a greased or lined pan and bake according to the package instructions. Test doneness by inserting a toothpick 2-4 minutes before the end of baking time; it should come out clean. Avoid overbaking.
Step 3: Once baked, transfer the cake to a large mixing bowl while still warm. Using a paddle attachment on low speed or a handheld mixer, crumble the cake until no large pieces remain. Alternatively, crumble cooled cake by hand.
Step 4: In a small bowl, mix the softened butter, powdered sugar, cocoa powder, vanilla extract, salt, and 1 tsp milk. Stir until fairly smooth, with some small lumps okay. Add this buttercream to the crumbled cake and mix until fully incorporated.
Step 5: Roll the mixture into 1¼-inch (about 30g) balls. Place them on a tray and chill in the freezer for 15 minutes. Remove and let sit at room temperature for 10 minutes before coating.
Step 6: Melt a small amount of the candy melts in the microwave in 15-30 second intervals until smooth. Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake ball. Freeze again for 15 minutes.
Step 7: Remove cake pops from the freezer and allow to warm for 10 minutes. Melt the remaining candy melts until thin and smooth. Dip each cake pop into the candy melts, fully covering the cake ball and coating down to the stick.
Step 8: Hold the stick and gently tap to let excess candy melt drip off, aiming for an even coating. Avoid dipping again to prevent the cake pop from falling off the stick.
Step 9: Quickly decorate with sprinkles or nonpareils. Place the finished cake pops upright in a styrofoam block or similar until the coating sets. Repeat with remaining cake pops.

Tips & Variations

For a richer flavor, use whole milk instead of water in the cake batter.
Try different colored candy melts or sprinkles to match holidays or parties.
If the candy coating is too thick, add a small amount of vegetable oil to thin it down.
You can substitute buttercream with cream cheese frosting for a tangier taste.

Storage

Store cake pops in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow refrigerated cake pops to come to room temperature before serving to enjoy their best texture and flavor.

How to Serve

The image shows a group of smooth, round chocolate cake pops covered in dark chocolate with small white round sprinkles scattered evenly over the surface. Each cake pop is held by a white stick and arranged neatly in rows on a textured white marbled surface, creating a pleasing pattern with their shiny, rich brown coating contrasting against the tiny white dots. The cake pops seem glossy, uniform in size, and consistently coated, making the scene look clean and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of box mix?

Yes, you can use homemade chocolate cake. Just ensure it’s moist and fully cooled before crumbling and mixing with the buttercream.

How do I prevent cake pops from falling off the sticks?

Dipping the stick tip into melted candy before inserting it into the cake ball helps the stick stay securely attached. Also, avoid overweight coatings by tapping off excess candy and chilling the pops between steps.