These cake pops mix chocolate cake with espresso-spiked frosting, then get dipped in pink or white candy melts for Valentine’s Day. They take about an hour of hands-on time plus chilling, and they keep well for several days.
Ingredients (makes about 30)
- 1 baked chocolate cake (a 9×13 in / 23×33 cm cake, from a box mix or scratch), cooled
- 120 g (½ cup) cream cheese or buttercream frosting
- 1 shot (about 30 ml) espresso, cooled, or 1 tsp instant espresso dissolved in 1 tbsp hot water
- 450 g (1 lb) candy melts in pink, red or white
- 1–2 tsp coconut oil or vegetable shortening, to thin the coating
- Lollipop sticks and Valentine sprinkles
Instructions
- Crumble the cake. Remove any dark crusty edges, then crumble the cake into fine crumbs in a large bowl.
- Mix the filling. Stir the espresso into the frosting, then add it to the crumbs a little at a time until the mixture holds together like dough when squeezed. Too much frosting makes heavy pops that fall off the stick.
- Roll. Scoop about 20 g portions and roll into smooth balls. Place on a lined tray and chill for 1 hour, or freeze for 15 minutes.
- Melt the coating. Melt candy melts in 30-second bursts in the microwave, stirring between each, and add oil to thin if needed.
- Anchor the sticks. Dip the tip of each stick into the coating, then push it halfway into a cake ball. Chill for 10 minutes.
- Dip. Dip each pop straight down until covered, lift out and gently tap off the excess. Add sprinkles before the coating sets.
- Set. Stand the pops upright in a block of foam or a cup filled with sugar until firm.
Tips for perfect cake pops
- Keep the cake balls cold but not frozen solid, or the coating may crack.
- Use a tall, narrow cup for dipping so the coating is deep enough.
- Store in an airtight container in the fridge for up to 5 days.
Serve with coffee
Mocha cake pops pair perfectly with a latte or cappuccino. See our guides to the best milk frothers and best coffee beans for espresso.
FAQ
Why do my cake pops fall off the stick?
Usually the balls are too heavy or too warm, or the stick wasn’t anchored with melted coating first.
Can I make cake pops ahead of time?
Yes. Make them up to 5 days ahead and keep them in the fridge in an airtight container.
Can I leave out the espresso?
Yes. Replace it with the same amount of milk or leave it out for plain chocolate cake pops.