These spookily cute Halloween cake pops are so fun and so easy to make! Best of all, there's no need to bake with this recipe as it all starts with a store bought chocolate cake.
It's hard to believe it only takes five ingredients to make these colourful cake pops with a fudgy chocolate filling and smooth candy melt shell, but it's true. You'll just need a chocolate cake, milk chocolate, candy melts, candy eyes and a few sprinkles!
Below, you'll find detailed step-by-step instructions, including a photo for every step, so you'll be sure to get perfect Halloween cake pops, every time!
You'll start by dropping a store-bought chocolate fudge cake into a bowl and breaking it up into small pieces. You'll then squish it together with your hands to form a sort of dough - this is your cake pop filling!
Next, you'll roll the dough into balls and push a cake pop stick into each of them, using a drop of melted chocolate to fix the sticks in place. The cake pops them need to firm up in the fridge before being dipped in candy melts.
Orange, green and purple melts give a strong Halloween feel, while candy eyes and Halloween sprinkles really complete the spooky look!
Here's the full recipe for Halloween cake pops. Enjoy!
Ingredients
- 400 g (14.1 oz) chocolate fudge cake with frosting approximate weight
- 25 g (0.9 oz) milk chocolate melted (for securing the sticks)
- 150 g (5.3 oz) orange candy melts
- 150 g (5.3 oz) purple candy melts
- 150 g (5.3 oz) green candy melts
- 2 tbsp sprinkles
- 2 tbsp candy eyes
Equipment
- Cutlery knife
- Cake pop sticks
- Cake pop stand
- 4 small heatproof bowls
Instructions
Make the cake pops
Get the melted chocolate ready in a little bowl.
Drop the chocolate cake into a bowl.
Cut up into rough pieces with a cutlery knife.
Use your hands to squeeze together into a smooth, slightly sticky dough.
Divide your cake mixture into 13-14 equally sized balls - you can get them really evenly sized by weighing out the mix and then weighing each ball, if you like. Mine were 30g each, which is a good size to work with. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.
Dip the very end of a cake pop stick into the melted chocolate, then push it into a cake ball about half way. The chocolate helps to hold the stick in the cake.
Put all of the cake pops onto a tray lined with baking paper and pop into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.
Decorate the cake pops
You will need something to stand your cake pops in as you work. I used a cake pop stand, but an upturned colander or piece of polystyrene will also work.
Melt your candy melts according to the packet directions.
Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl - this will help avoid excess melts from dripping down the stick. If your melts seem too thick, you stir in a couple of drops of vegetable oil.
Add some sprinkles to some of the cake pops straight away, before the candy shell sets. Stand your cupcakes up and leave to set completely.
Once set, you can stick on the candy eyes in any patterns you like using a few dots of candy melt.
As the balls of chocolate cake were chilled, the candy melt coating will set quickly and you'll soon be ready to enjoy your delicious Halloween cake pops.
Let me know how you get on. I'd love to see your creations!
Print this Halloween cake pops recipe
Halloween cake pops
Ingredients
- 400 g (14.1 oz) chocolate fudge cake with frosting approximate weight
- 25 g (0.9 oz) milk chocolate melted (for securing the sticks)
- 150 g (5.3 oz) orange candy melts
- 150 g (5.3 oz) purple candy melts
- 150 g (5.3 oz) green candy melts
- 2 tbsp sprinkles
- 2 tbsp candy eyes
Equipment
- Cutlery knife
- Cake pop sticks
- Cake pop stand
- 4 small heatproof bowls
Instructions
Make the cake pops
- Get the melted chocolate ready in a little bowl.
- Drop the chocolate cake into a bowl. Cut up into rough pieces with a cutlery knife.
- Use your hands to squeeze together into a smooth, slightly sticky dough.
- Divide your cake mixture into 13-14 equally sized balls - you can get them really evenly sized by weighing out the mix and then weighing each ball, if you like. Mine were 30g each, which is a good size to work with. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.
- Dip the very end of a cake pop stick into the melted chocolate, then push it into a cake ball about half way. The chocolate helps to hold the stick in the cake.
- Put all of the cake pops onto a tray lined with baking paper and pop into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.
Decorate the cake pops
- You will need something to stand your cake pops in as you work. I used a cake pop stand, but an upturned colander or piece of polystyrene will also work.
- Melt your candy melts according to the packet directions.
- Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl - this will help avoid excess melts from dripping down the stick. If your melts seem too thick, you stir in a couple of drops of vegetable oil.
- Add some sprinkles to some of the cake pops straight away, before the candy shell sets. Stand your cupcakes up and leave to set completely.
- Once set, you can stick on the candy eyes in any patterns you like using a few dots of candy melt.
Video
Notes
Nutrition
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