Chocolate Cake Pops
These chocolate cake pops are made with a simple and moist chocolate cake and chocolate frosting. Then they are covered with melted chocolate and topped with sprinkles.
Ingredients
- 1 cup Flour
- ⅓ cup Cocoa powder
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅓ teaspoon Kosher salt
- ¾ cup Granulated sugar
- ⅓ cup Vegetable oil
- 1 Egg
- 1 teaspoon Vanilla extract
- ⅓ cup Buttermilk
- ½ cup Coffee hot
Chocolate buttercream
- 85 g Butter soft
- ¾ cup Powder sugar
- ½ cup Cocoa powder
- 1 teaspoon Vanilla extract
- 2 teaspoon Milk
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 180 (350f) and prep an 8-inch baking pan with parchment paper.
- Into a big mixing bowl add the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix well until combined.
- Add the egg, buttermilk, oil, and vanilla extract, and mix until almost combined.
- Add the coffee and mix until just combined and there are no lumps of flour showing.
- Pour the cake batter into a parchment lined 8 inch parchment paper and bake in a 180c (350f) preheated oven for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate buttercream
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add half of the powder sugar and the cocoa powder, kosher salt, vanilla extract, and milk, and carefully mix until combined. Add the other half of the powder sugar and mix until smooth.
- Allow the cake to cool to room temperature. Transfer the cake to a large mixing bowl and using your clean hands, crumble the cake completely.
- Add the buttercream and mix using your clean hands until the mixture is fully combined.
- Use a small cookie scoop to scoop out the balls (or about 1 tbsp). Roll them into balls using your hands and place them onto a parchment paper-lined baking sheet. Refrigerate for at least an hour or 30 minutes in the freezer.
- Melt your favorite chocolate, we used chocolate melts because they are the easiest to use.
- Dip one of the ends of the cake pop sticks into the melted chocolate, and insert it halfway into the chocolate balls.
- Gently dip each cake pop into the melted chocolate. Let the extra chocolate drip off. Top with your favorite sprinkles and either stick the cake pops into a foam board (if you have one) or place them in a cup in the fridge to set. (like I did)
Notes
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure you line your baking pan with parchment paper to prevent the truffles to stick to the pan.
- Use a cookie scoop to scoop out the balls, that way you will have even-sized balls, plus it ensures that your balls cool evenly.
- Keep the truffles chilled in the fridge before serving. if you place the truffles at room temperature, they will lose their shape and be too soft.
Nutrition
Calories: 65kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 74mgPotassium: 38mgFiber: 1gSugar: 4gVitamin A: 63IUCalcium: 11mgIron: 0.4mg
Tried this recipe?Let us know how it was!