These mocha cake pops mix chocolate cake with espresso-spiked frosting, then get dipped in pink, red or white candy melts for Valentine’s Day. They take about an hour of hands-on time plus chilling, keep well for several days, and the coffee adds a deeper chocolate flavor without tasting like a latte.
Table of Contents
Ingredients for mocha cake pops (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
Equipment
- Large mixing bowl and a lined baking tray
- Small cookie scoop or kitchen scale (for even sizes)
- Tall, narrow microwave-safe cup for dipping
- A foam block, or a cup filled with sugar, to stand the pops upright
How to make mocha cake pops
- 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 the 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 until firm, about 15–20 minutes.
Timing at a glance
| Step | Time |
|---|---|
| Bake and cool the cake | About 1.5 hours (or use a bought cake) |
| Crumble, mix and roll | 20–30 minutes |
| Chill the balls | 1 hour (or 15 minutes in the freezer) |
| Dip and decorate | 30 minutes |
| Set | 15–20 minutes |
Tips for perfect mocha cake pops
- Keep the cake balls cold but not frozen solid, or the coating may crack as it sets.
- Use a tall, narrow cup for dipping so the coating is deep enough to cover each pop in one go.
- If the coating is thick, add a little more oil rather than reheating it too hot.
- For a stronger coffee flavor, add ½ tsp of instant espresso powder to the crumbs.
- Store in an airtight container in the fridge for up to 5 days.
Valentine’s decorating ideas
- Dip in white, then drizzle with pink or red melted coating.
- Press a small sugar heart onto each pop before it sets.
- Roll the wet coating in crushed freeze-dried raspberries.
- Tie a ribbon around the stick and gift them in a box of six.
Serve mocha cake pops 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. Curious where the treat came from? Read the history of the cake pop.
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 mocha 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 for plain chocolate cake pops.
Why is my coating cracking?
The cake balls were probably too cold. Let frozen balls sit for a few minutes before dipping.