Starbucks Chocolate Cake Pops
These Starbucks Chocolate Cake Pops have a smooth chocolate coating with a rich and moist center. The perfect crowd-pleaser for any occasion.
Prep Time: 2 hours
Cook Time: 25 minutes
Resting Time 4 hours
Total Time: 6 hours 25 minutes
Servings: 40 Cake Pops
Ingredients
Chocolate Cake
- 1 Cup All Purpose Flour 125 grams
- 1 Cup Granulated White Sugar 200 grams
- 6 Tablespoons Natural Cocoa Powder
- 1 Teaspoon Espresso Powder or Instant Espresso
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Large Eggs room temperature
- ½ Cup Oil 110 grams. Any neutral oil like avocado oil or vegetable oil
- 1 Teaspoon Vanilla Extract
- ½ Cup Hot Water or Coffee 118 grams
Frosting
- 1/2 Cup Butter 114 grams. room temperature
- 3/4 Cup Powdered Sugar 90 grams
- 1/2 Cup Cocoa Powder 40 grams. Unsweetened or Dutch-Processed
- 2 Teaspoons Milk Plus extra if too thick
- 1/2 Teaspoon Vanilla Extract
Coating
- 12 ounces Candy Melts
- Sprinkles optional
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9-inch cake pan.
- Cake: In a large mixing bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. In a medium bowl, whisk together the eggs, vanilla extract, and oil. Pour the wet ingredients into the large bowl of dry ingredients. Then, add the hot water (or coffee) and whisk until the batter is combined.
- Bake: Pour the batter into the greased cake pan and bake for 25-28 minutes. The cake is done baking when a toothpick inserted into the center of the cake comes out clean. Place on a wire rack and let the cake cool completely at room temperature in the pan before removing.
- Frosting: Add the softened butter to the bowl of a stand mixer (or medium mixing bowl if using a hand mixer). Beat with the paddle attachment for two minutes. Then, add the rest of the frosting ingredients and beat on low one minute. Increase the speed to high and beat for two to three minutes until it comes together.
- Crumble the cake: In a large mixing bowl, crumble the cooled chocolate cake using your hands or a fork. Make sure there are no large chunks.
- Add Frosting: Add the chocolate frosting to the crumbled cake and mix well until combined. It should be moist and hold its shape when rolled into cake balls.
- Shape The Cake Pops: Take one tablespoon of the cake mixture and roll it into a ball one inch in diameter. Repeat, the mixture should make roughly 40 cake balls. Place the cake balls on a baking sheet lined with parchment paper and cool in the refrigerator for at least 4 hours or freeze for 30 minutes.
- Candy Melts: In a microwave-safe bowl, melt the candy melts according to the package instructions. Transfer into a 2-cup liquid measuring cup or tall drinking glass. Let the coating cool down for a couple minutes before you begin dipping. If the coating is too hot during dipping, it will crack.
- Coat Cake Pops: Remove 4-5 cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted chocolate and then insert halfway into a cake ball. Then, dip the cake ball into the chocolate. Make sure to cover where the stick and the cake ball meet. Remove and tap the lollipop stick on the side of the cup to let the excess chocolate coating drip off.
- Decorate and Set: Decorate with sprinkles (optional) and place upright to dry. Work in batches and repeat with all the cake balls. The coating will set within one hour. Store the cake pops in the refrigerator for up to one week.
Video
Notes
- Tools: 9-Inch Cake Pans | Lollipop Sticks | Stand Mixer | Hand Mixer
- Let the cake cool completely before crumbling it. If it's too warm, then it'll be difficult to shape them into balls.
- Wait for the chocolate to cool for 5 minutes before dipping. If the chocolate (or candy melts) is too hot, then the final cake pops will crack.