Description
These festive Halloween Cake Pops are a fun and delicious treat featuring moist white cake balls covered in smooth chocolate and decorated with Halloween-themed designs like pumpkins and mummies. Perfect for parties or spooky celebrations, these bite-sized delights combine rich flavors and creative decorations using orange and white chocolate, buttercream frosting, and edible accents.
Ingredients
Scale
Cake and Coating
- 15 ounce box white cake mix (prepared according to package directions in a 9×13″ pan)
- 5 ounce chocolate melting wafers
- 10 ounce package white chocolate melting wafers (preferably Ghirardelli)
- 10 ounces orange melting wafers (for pumpkins)
Buttercream Frosting
- 1 stick salted butter, softened
- 2 to 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Decorations
- Green frosting (for pumpkin stems)
- Black edible ink pen (for pumpkin faces)
- Optional: Halloween sprinkles, jimmies, or other desired decorations
Instructions
- Make Buttercream Frosting: In a medium bowl, whip the softened butter until creamy. Add 1 cup of powdered sugar and mix until combined. Stir in 1 teaspoon vanilla extract. Gradually add 1 ½ cups powdered sugar, a little at a time, mixing thoroughly after each addition. Add 1 tablespoon of heavy cream or milk to achieve a thick, creamy consistency that will hold its shape.
- Prepare the Cake Pops: Once the cake has cooled slightly, crumble it into a large bowl until fine crumbs form. Add 2 spoonfuls of the prepared buttercream frosting and mix using your hands or a spoon. Add more frosting gradually as needed until the mixture holds together firmly when squeezed, but is not too wet.
- Shape Cake Balls: Using a cake pop press or medium cookie scoop, scoop portions of the mixture and roll them into balls by hand. Place the cake balls onto a plate and freeze for about 10 minutes to firm up.
- Melt Chocolate Coatings: Just before removing the cake balls from the freezer, melt the dark chocolate wafers and white chocolate wafers in separate microwave-safe bowls. Heat in 30-second intervals, stirring between each until smooth.
- Insert Lollipop Sticks: Dip one end of each lollipop stick into the melted dark chocolate, then insert it into the center of the corresponding cake pop. Place the pops back into the refrigerator or freezer until the chocolate sets to secure the sticks.
- Dip Cake Pops in Chocolate: Pour the melted chocolate into a glass or narrow container for easy dipping. Dip each cake pop carefully into the chocolate, gently tapping or spinning the stick to remove any excess coating. Immediately decorate with Halloween sprinkles or other decorations before the chocolate sets. For designs that require extra chocolate, allow the first layer to harden before adding additional drizzles or decorations.
- Decorate as Pumpkins: For pumpkin-shaped cake pops, dip them in orange chocolate and allow to harden. Use green frosting to create a stem on top and black edible ink pen to draw pumpkin faces.
- Decorate as Mummies: For mummy designs, wait for the first chocolate layer to harden, then drizzle additional white chocolate using a ziplock bag to create the mummy wrap effect.
- Set and Store: Insert the finished cake pops into a styrofoam block or a glass filled with rice to keep upright while the chocolate sets, which takes about an hour. Store the cake pops in an airtight container in a cool place for 3 to 4 days.
Notes
- Ensure the cake is slightly cooled before crumbling to avoid melting the frosting.
- The amount of buttercream used can be adjusted; just add enough to make the cake mixture hold together.
- Use a styrofoam block or glass with rice to dry cake pops upright and prevent smudging.
- Decorate quickly after dipping before the chocolate hardens to add sprinkles or designs.
- Store cake pops in a cool, airtight container to maintain freshness for up to 4 days.
- For easier chocolate melting, heat in short 30-second bursts and stir well to prevent burning.
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 22g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
