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Monster Cake Pops

Delight ghouls big and small with these easy Halloween cake pops!

  • Author: The Simple, Sweet Life
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the cake pop filling:

  • 1/2 cup water
  • 1 oz semi-sweet chocolate chips
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 oz baking cocoa
  • 3/4 cup flour
  • 1 tsp baking soda
  • 13 tbsp frosting

For the coating:

  • 1lb candy melts in assorted colors
  • Royal icing eyes (store bought or homemade)

Instructions

  1. Preheat your oven to 350F and line a 9″ round cake pan with parchment.
  2. In a small bowl, combine the semi-sweet chocolate and boiling water. Stir until the chocolate has melted.
  3. In a large bowl, beat the egg until light and frothy.
  4. Add the oil and continue beating until the two have completely combined.
  5. Whisk in the sugar, flour, cocoa, baking soda and powder, and the chocolate/milk mixture.
  6. Pour the batter into your lined cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. To make the cake pops, crumble the cake into a large bowl.
  8. Add a few scoops of frosting and begin mixing, adding more frosting as needed until the cake begins to clump, but isn’t overly sticky to the touch.
  9. Roll your cake mix into quarter size balls and place them on a cookie sheet lined with parchment.
  10. In a double boiler, melt your first color of candy melts.
  11. Dip the end of your lollipop sticks into the melted chocolate and insert it half way into each cake ball.
  12. Set the cookie sheet with the cake pops into the freezer to firm up for a few minutes.
  13. Once the chocolate has hardened, remove the cake pops from the freezer.
  14. Dip the cake pops into the chocolate, turn to coat all the way around.
  15. Allow any excess chocolate to drip off of the pops before setting them aside.
  16. Before the chocolate dries, drop your royal icing eyes onto the cake pops using a pair of tweezers (if you need them) to position the eyes.
  17. Repeat with each additional color of candy melts.

Notes

  • Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
  • Using white chocolate in place of the candy melts: If you don’t have access to candy melts or would prefer to use white chocolate, you can tint the white chocolate using food gel color and substitute it using a 1:1 ratio (1lb candy melts = 1lb white chocolate).
  • If the chocolate is too thick: You can thin it by adding a little bit of vegetable shortening. Stir a little bit in, stirring until it’s completely melted and test to see if it’s the consistency you want. A little bit goes a long way.
  • Don’t have a double boiler? You can melt your chocolate in the microwave using 10 second increments. Just be careful, it’s very easy to over-cook chocolate this way.
  • Preventing cracking: Cake pops often crack because the filling was too cold prior to being coated and it shrunk as it warmed back up. To prevent this, make sure you don’t freeze your cake pops any longer than you need to during any of the steps that call for freezing.
  • Storage: Cake pops can be stored at room temperature for 2 days or up to 7 days in the fridge in an air tight container.

Sources:
Cake recipe from Miette (2011), pg. 55
Cake pop making technique adapted from Bakerella

Nutrition

Keywords: Halloween cake pops, Halloween dessert, how to make cake pops