Starbucks Cake Pops
These copycat Starbucks cake pops are festive, easy to make, and better than the real thing! Simple shortcuts—hello, box cake mix and canned frosting—make this recipe perfect for little ones.
24-36 cake pop sticks
1 styrofoam block
- 1 box chocolate cake mix 15.25 ounces
- 1¼ cups water
- ½ cup vegetable oil
- 3 eggs
Frosting and Coating
- 3 tablespoons chocolate frosting premade canned
- ½ cup miniature chocolate chips
- 12 ounces chocolate candy melts
- 1 teaspoon shortening
- white sprinkles optional
Bake the Cake
Place a rack in the center of your oven. Preheat the oven to 350 degrees. Grease the bottom of a 13'' x 9'' pan.
Mix cake mix, water, oil, and eggs in a large bowl by hand vigorously for 2 minutes. Pour into pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing the cake from the pan. Cool completely on a baking rack.
Make Cake Balls
Remove the edges from the cake and discard or save for snacking. Using your hands, crumble up the remaining cake into a medium bowl. Add the chocolate frosting and miniature chocolate chips. Stir everything until well combined.
Use your hands to roll small cake balls (approximately 24-36) and place them on a cookie sheet lined with aluminum foil. You can use a scale or cookie scoop to make sure the cake ball are the same size. Then, place the cake balls in the refrigerator for 30 minutes.
Dip Cake Balls in Chocolate
Place candy melts and shortening into a medium microwave-safe bowl. Heat in the microwave in 30-second increments, stirring after each interval until the candy melts are completely melted.
Dip each cake pop stick into the melted chocolate and stick them halfway through the cake balls. Return cake pops to the refrigerator for 10 minutes to harden.
Remove cake pops from the refrigerator 2-3 at a time to dip in chocolate. Make sure you cover the entire cake ball in chocolate. Then, lightly tap the cake pop stick on your hand to remove excess chocolate. You may need to reheat your chocolate as you continue to work.
Sprinkle the cake pops immediately with white sprinkles. Then place them on the styrofoam board while the chocolate hardens. Continue working in batches until all cake balls have been coated in chocolate. Once the coating dries, you can serve and enjoy!
- Storage: If you make a big batch, you probably wonder how to store cake pops. You can store your dipped cake pops in an airtight container at room temperature. I wouldn't go any longer than one week at room temperature. Preferably, within three to five days would be best.
- Forming Cake Balls: Make sure you firmly squeeze the cake pop dough between your hands when making the cake balls. You want the dough to be firmly packed so the cake pops don't crack.
- Candy Melts: You can substitute semisweet chocolate for the candy melts. Be sure you chop it up prior to melting in the microwave. I find candy melts coat the cake pops the easiest.
- Melting Chocolate: You may need to reheat your chocolate as you work through all of the cake pops. Simply pop it in the microwave for 10-15 seconds.
- Troubleshooting: If your cake ball falls off the stick it might be too big. You might also be spending too much time dipping in the chocolate. You want to move relatively quickly through this process.
Serving: 1cake pop | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg