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Starbucks Copycat Chocolate Cake Pops Recipe

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5 from 133 reviews

This Starbucks Copycat Chocolate Cake Pops recipe combines rich chocolate cake with a smooth cocoa buttercream, coated in luscious dark cocoa candy melts and decorated with festive sprinkles. Perfect for parties or as a delightful treat, these bite-sized cake pops replicate the beloved Starbucks dessert with a homemade touch.

Ingredients

Scale

Cake

  • 1 box (13.25 oz) chocolate cake mix
  • ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
  • 1 cup milk or water
  • 4 large eggs

Buttercream

  • 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)

Coating and Decoration

  • 12 oz dark cocoa candy melts
  • White nonpareils or sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to between 325°F and 350°F (162°C to 175°C) depending on your baking pan size; refer to the cake mix box for specific guidance.
  2. Prepare Cake Batter and Bake: In a large bowl, combine all cake ingredients until smooth. Pour the batter into a greased or lined baking pan. Bake according to the box instructions, testing doneness with a toothpick 2-4 minutes before the recommended end time to avoid overbaking.
  3. Crumble the Cake: Once baked, immediately transfer the hot cake to a large mixing bowl. Using a stand mixer fitted with a paddle attachment on low speed, crumble the cake until no large pieces remain. Alternatively, you can crumble cooled cake by hand or with a handheld mixer.
  4. Make Buttercream and Mix: In a small bowl, sift together powdered sugar and cocoa powder. Add softened butter, vanilla extract, salt, and milk. Stir until fairly smooth, acknowledging small lumps may remain. Add this buttercream to the crumbled cake and mix thoroughly until fully combined.
  5. Form Cake Pops and Chill: Shape the cake mixture into balls approximately 1¼ inches (3 cm) in diameter or about 30 grams each. Place cake balls on a tray and freeze for 15 minutes. Then, allow them to come back to room temperature for 10 minutes while preparing the candy melts.
  6. Insert Sticks: Melt a small portion of the candy melts in the microwave in 15-30 second intervals, stirring until smooth and thin. Dip the tip of each lollipop stick into the melted candy, then insert halfway into each cake ball. Repeat for all cake balls, then return to the freezer for another 15 minutes.
  7. Dip Cake Pops: Remove cake pops from the freezer and let them sit at room temperature for 10 minutes. Melt the remaining candy melts to a thin consistency. Fully dip each cake pop into the melted candy melts, ensuring the coating extends all the way to the stick to secure adhesion.
  8. Remove Excess Coating: Hold the stick with one hand and gently tap the cake pop with the other to allow excess candy melt to drip off, aiming for an even coating. Avoid double-dipping to prevent detaching the cake pop from the stick.
  9. Decorate and Dry: Quickly decorate the dipping candy while it is still wet with white nonpareils or sprinkles. Insert the finished cake pops into a styrofoam block or similar holder to keep them upright as the candy coating sets. Repeat for all cake pops.

Notes

  • Do not overbake the cake; test early to ensure moistness for easier crumbling.
  • If the cake pops are too soft after chilling, place them back in the freezer for a few more minutes before dipping.
  • Use a lollipop stick or sturdy wooden skewer for support when dipping.
  • The candy melts can be thinned with a few drops of vegetable oil or shortening if too thick.
  • Store finished cake pops in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.

Keywords: Starbucks, chocolate cake pops, copycat recipe, dessert, chocolate, cake balls, candy melts

Find it online: https://todayfoodrecipe.com/starbucks-copycat-chocolate-cake-pops-recipe/