Chocolate Cake Pops

I’ve mentioned this on more than a billion couple occasions: I am not a good baker. Honestly. I am routinely green with envy (and going ga-ga for self-explanatory reasons) when obsessively gawking at astounding works of art created with such passion, patience, and dexterity. I am awestruck, at an absolute loss for words. How, I ask myself repeatedly, are these wonderful works of sweet art even possible? and WHO, I demand, is capable of producing such beauty?! I, for one, have finally conceded that I am not skillfully worthy to be this type of imaginary (and uh, I secretly hope nonexistent) person in question.

I have tried the whole layered cake baking gig and I even got into the cupcake craze for a minute or two, but obviously such catastrophes works are not displayed here for very valid reasons. Baking is ostensibly not my vocation. But, as a true lover of baked goods and bread in all forms, I believe learning is still worth the embarrassment. Luckily (and unluckily) for me, this inept and outdated baker has finally jumped on the cake pop bandwagon, at least for the time being!

I give you this recipe (for chocolate cake pops only since they seemed to be more successful than their lemon cake pop friends) with one very heavy caveat. Though captivating to look at and even more enchanting to eat, these are extremely tedious and messy to make. So, please, please please please be patient and mindful of this as you create your cake pop beauties, all the while wondering “what on earth did I get myself into?!” I promise the results are greater than the sum of its (at times, frustrating) parts.

Chocolate Cake Pops

Adapted from Martha Stewart via Kokken69


For the Cake:

1 1/2 cups              all-purpose flour
3/4 cups                  unsweetened cocoa powder
1 1/2 cup                 sugar
1 1/2 tsp                  baking soda
3/4 tsp                     baking powder
3/4 tsp                     salt
2                              large eggs
3/4 cup                    butter milk
3 tbsp                      butter
1tsp                         vanilla extract
3/4 cups                  warm water
1 cup                       coffee cream cheese frosting* (recipe as follows)

For Toppings & Assembly:

2 cups                     semi-sweet chocolate chips
1 stick                      butter
1 tbspn                    light corn syrup

toasted almonds, walnuts, or peanuts (crushed), coconut flakes, mini white chocolate chips, cocoa powder, sprinkles, etc. Go crazy!

50 or so lollipop sticks, styrofoam block/slab (for stnading the cake pops upright while chilling)


For the Cake:

Preheat oven to 350F.
Butter and line a cake pan with parchment paper.
In a mixing bowl, whisk together flour, cocao, sugar, baking soda, baking powder and salt. Reduce speed to low. Add eggs, milk, butter, extract and water.
Mix well until smooth. Pour into cake pan and bake for 20-30mins or until an inserted testing skewer comes out clean.
Cool down the cake completely.

For Assembly:

Crumble the cake into small crumbs in a mixing bowl. Add the cream cheese frosting to the cake crumbs and mix well. (It’s important not to use too much frosting to maintain that cake-like texture. Just use enough to bind the crumbs together)

Bind and roll the cake crumbs into little balls.
Place the balls in the freezer for about 15-20 mins. (Important! This facilitates the assembly process)
Melt the semi-sweet chocolate and butter (Careful not to burn, which will elicit a grainy texture, since chocolate heats quickly)
Once melted and smooth, add corn syrup to add a glossiness to the coating
First dip the tip of a lollipop stick into the melted chocolate (which makes the next step easier).
Push the lollipop stick into the cake balls about halfway, careful not to go too far or the cake balls with break apart.
Dip the cake pop into the melted chocolate to coat the cake ball. Slowly and carefully spin and tap off excess coating.
Let it dry briefly before coating it with nuts, white chocolate, coconut flakes or cocoa powder.
Stand the pops in a styrofoam slab and leave in the fridge until ready to eat.

Coffee Cream Cheese Frosting

Adapted from Martha Steward via Kokken69


1 cup                          butter
16 oz (2 packs)          cream cheese, softened at room temperature
3 cups                        confectioner’s sugar, sifted
1 tspn                         coffee extract (or for regular cream cheese frosting, vanilla extract)
1/2 tspn                     vanilla extract (because I felt like mixing the two)


Cream butter and cream cheese together until smooth.
Reduce speed of mixer to low and add in sugar, a cup at a time.
Add extract(s) and mix well.


  1. jean

    they look so much better than the starbucks ones which are LOADED with sugar

    practice makes perfect, right?
    continue baking- it’s so rewarding to the tongue and to the butt (haha)
    also, try smitten kitchen’s brownies…. TO DIE FOR.

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