Starbucks Copycat Chocolate Cake Pops
Chocolate cake pops are a delightful treat that brings a little bit of fun to any occasion. Imagine biting into a rich, moist cake that is cleverly disguised as a charming lollipop. These Starbucks Copycat Chocolate Cake Pops capture that irresistible combination of gourmet flavor and elegant presentation. Perfect for birthday parties, holiday celebrations, or simply as a sweet surprise for your loved ones, these cake pops are sure to impress both friends and family. Once you master this recipe, you’ll love making and sharing these delightful bites that taste just like your favorite coffee shop treats!
What makes these cake pops so special is not just their adorable appearance, but also the rich chocolate cake and the creamy coating that together create a symphony of flavors. Each pop is a mini celebration, inviting smiles and sweet moments with every bite. You might find yourself making excuses just to bake and enjoy these scrumptious gems!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate or vanilla candy melts
- Lollipop sticks
- Sprinkles or edible decorations (optional)
Here are the ingredients you’ll need to create these delightful cake pops.
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Crumble: Allow the cake to cool in the pan before removing it to a wire rack. Once cool, crumble the cake into a large bowl.
- Form Cake Balls: Add a drizzle of frosting (choose your favorite flavor) to the crumbled cake and mix until it binds together. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
- Melt Candy Coating: In a microwave-safe bowl, melt the candy melts according to package instructions until smooth.
- Dip and Decorate: Dip the end of a lollipop stick into the melted candy and insert it into each cake ball. Then, dip each cake pop into the melted candy coating, letting the excess drip off. Decorate with sprinkles if desired.
- Set: Place the dipped cake pops upright in a foam block or Styrofoam to set completely.
Tips & Variations
- Ingredient Substitutions: You can use gluten-free flour as a substitute for those with dietary restrictions.
- Optional Variations: Try adding a flavored extract, like almond or peppermint, to the batter for a twist. You can also coat the pops in white chocolate or add different types of sprinkles.
- Storage or Reheating: Store the cake pops in an airtight container in the refrigerator for up to a week. Cake pops can also be frozen (before dipping) for longer storage; just be sure to thaw them overnight in the refrigerator before dipping and decorating.
Recipe Information
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
- Servings: 20 cake pops
- Difficulty level: Medium
This image can be used to showcase the process or the final presentation of the cake pops.
Starbucks Copycat Chocolate Cake Pops
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.33 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate or vanilla candy melts
- 20 pieces lollipop sticks
- to taste sprinkles or edible decorations optional
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before removing it to a wire rack.
- Once cool, crumble the cake into a large bowl.
- Add a drizzle of frosting (choose your favorite flavor) to the crumbled cake and mix until it binds together.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes.
- In a microwave-safe bowl, melt the candy melts according to package instructions until smooth.
- Dip the end of a lollipop stick into the melted candy and insert it into each cake ball.
- Then, dip each cake pop into the melted candy coating, letting the excess drip off.
- Decorate with sprinkles if desired.
- Place the dipped cake pops upright in a foam block or Styrofoam to set completely.