Chocolate Cake Pops (Starbucks Copycat)
Delicious chocolate cake pops made from scratch using chocolate cake and frosting, covered in a chocolate coating - a copycat of the Starbucks chocolate cake pops!
Servings: 24 cake pops
Calories: 137kcal
Equipment
- Cake pop stand or styrofoam block
Ingredients
Cake for filling:
- 1 egg
- 65 ml vegetable oil or canola / sunflower
- 125 ml milk whole or semi-skimmed
- 1 teaspoon vanilla extract
- 165 g caster sugar granulated sugar
- 140 g plain all-purpose flour **
- 45 g unsweetened cocoa powder
- 2 teaspoon baking powder
- 75 ml hot water
Buttercream for filling:
- 60 g unsalted butter room temp.
- 130 g icing sugar powdered sugar
- 10 g unsweetened cocoa powder
- 2 teaspoon milk whole or semi-skimmed
- ½ teaspoon vanilla extract
Toppings and coating:
- 175 g milk chocolate for melting, or chocolate candy coating
- white mini pearl sprinkles optional
Instructions
Cake for filling:
- Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a mixing bowl, beat the eggs, oil, vanilla, sugar and milk together until fully combined.
- In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together.
- Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined.
- Slowly stir in the hot water until just smooth.
- Pour the cake batter into a lined 8-inch round cake tin and bake for 25-30mins until springy to touch and a skewer comes out clean.
- Allow the cake to cool in the tin for 15mins before removing from the tin and transferring to a wire rack to finish cooling (roughly another 30mins). Whilst cooling, make the buttercream.
Buttercream for filling:
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy.
- Sieve the icing sugar and cocoa powder into the butter and beat until combined.
- Add in the milk and vanilla extract, mixing until smooth.
Cake pop filling:
- Crumble up your cooled sponge into a large bowl, either using your hands or a fork.
- Using a fork or spatula, thoroughly mix in the buttercream to the crumbled cake until fully combined. Your cake pop filling should be able to hold together like a soft dough.
- Using a tablespoon scoop, make small walnut-sized balls of the filling and roll them into balls in your hands, repeating until you’ve used all the mix. Place these cake balls on a piece of parchment / greaseproof paper on a flat plate or cookie sheet and refrigerate for 1hr.
Cake pop assembly:
- In a narrow heatproof jug, mug or other container, slowly melt the chocolate in the microwave for 20secs at a time, stirring between bouts until smooth.
- Take 4 cake balls from the fridge and dip one end of the lollipop sticks into the melted chocolate before pushing it halfway into your cake ball.
- Holding the stick, dip your cake ball into the melted candy, covering it completely. Gently tap off any excess back into the container before topping with your sprinkles and then standing your cake pops in a stand or Styrofoam block.
- Repeat the above steps until all of your cake balls are on sticks and have been coated and decorated. Your coverings should only take 10-15mins to set at room temperature or in the fridge, then enjoy!
Notes
* If you don't have an 8-inch round cake tin, you can instead use a 6-inch round cake tin and bake your sponge for 30-35mins instead.
** You can swap the plain flour in this recipe for self-raising flour of the same quantity and exclude the baking powder.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 81IU | Calcium: 33mg | Iron: 1mg