Description
Make festive, bite-sized chocolate cake pops perfect for Valentine’s Day or any celebration using a simple homemade buttercream.
Ingredients
Scale
- 15 ounce box cake mix
- 10 ounce package pink melting wafers
- ½ cup salted butter, softened
- 2–2 ½ cups powdered sugar
- 3 Tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- Optional: Sprinkles, jimmies or other desired decorations
Instructions
- Bake the cake mix in a 9×13 inch pan according to package directions.
- Make the buttercream: Whip the softened butter in a medium bowl. Add 1 cup of powdered sugar and mix. Add the cocoa powder, vanilla extract, and remaining powdered sugar gradually until combined. Add the heavy cream or milk until the frosting is thick and creamy and holds a point.
- Once the cake cools, crumble it into fine crumbs. Remove any browned edges.
- Add 2 spoonfuls of buttercream frosting to the cake crumbs. Combine by hand or spoon. Add more frosting gradually until the mixture holds together when squeezed.
- Use a medium cookie scoop to portion the mixture. Roll each portion into a ball and place it on a plate.
- Melt the pink melting wafers in a microwave-safe dish in 30-second intervals, stirring between each interval until smooth.
- Dip the end of a cake pop stick into the melted chocolate, then push the stick into a cake pop ball. Repeat for all pops.
- Place the plate of cake pops in the freezer for about 20 minutes.
- Melt the coating chocolate just before removing the pops from the freezer.
- Dip the entire cake pop into the melted chocolate, allowing excess to drip off by gently tapping the stick or twirling the pop.
- Add sprinkles or decorations before the chocolate hardens. If using additional melted chocolate for drizzling, let the first layer set, then drizzle.
- Place the finished cake pops into a styrofoam block or a glass filled with rice or beans to hold them upright until the chocolate sets, about one hour.
- Store cake pops for 3-4 days in an airtight container in a cool place.
Notes
- You can substitute 8 ounces of store-bought frosting for the homemade buttercream to save time.
- Work with only about five cake pops at a time, keeping the rest in the freezer to maintain coldness.
- Dip the stick in melted chocolate first and let it dry before inserting it into the cake ball to help prevent the pop from falling off later.
- Discard any brown cake edges before crumbling the cake.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 25
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