You can now make your favorite Copycat Starbucks Chocolate Cake Pops at home. These are easy to make and taste just like they came from a Starbucks store near you.
These Starbucks Cake Pops are perfect anytime you’re needing a little treat.
They are so good, I am confident that the chocolate lover in your life is going to love these.
These are perfect to serve up at a birthday party, baby shower, or any occasion where you want something really delicious, and easy to make.
Copycat Starbucks Chocolate Cake Pops
Ingredients:
- 1 Chocolate Cake Mix – I used Duncan Hines
- 1 can of Chocolate Frosting – I prefer the Duncan Hines
- 1 bag of Ghirardelli Chocolate Melts
- 1/2 teaspoon of Crisco Shortening
- White Nonpareils – to sprinkle on top
- White candy sticks
How to Make Starbucks Chocolate Cake Pops at Home
Prepare the Cake Mix according to the directions on the back of the box.
Grease a 9 X 13 dish, and pour the Cake Batter into the dish.
Bake the cake at 350 degrees, for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the dish from the oven, and set on a wire rack to cool.
When the Cake is Completely Cool, use a fork and break up the cake into small crumbs, scraping the bottom of the dish, and sides.
Place the Cake Crumbs in a large bowl, and continue breaking up the cake until fine crumbs form.
Add the Can of Frosting to the Cake Crumbs, and using your hands, mix the crumbs and Frosting until you have a well mixed gooey mound of Cake mixture.
Place a large piece of Parchment paper on a cookie sheet, and place it close to the bowl on the counter.
Roll the Cake mixture into balls about 1 1/2 inches, and place on the Parchment paper, and continue until you’ve used all the Cake mixture.
In a microwave safe bowl, place about half of the Chocolate Candy Melts, and melt them at 10 second intervals, until you can stir them smooth.
Using the candy sticks, dip the sticks into the melted Candy Melts, and immediately into one of the Cake Balls. Repeat until all the Cake Balls have a stick.
Place the Cookie Sheet in the Freezer for 30 minutes to make sure the sticks adhere to the Cake Pops.
After 30 minutes, remove the Cake Pops from the freezer, and place the remainder of the Candy Melts in with the melted Candy Melts bowl, and melt in the Microwave.
When you remove the melted Candy Melts, stir in about 1/2 a teaspoon of Crisco, and stir well to blend.
Holding the sticks, Dip the Cake Pops into the Chocolate Candy Melts, and place the Cake Pops, with the stick, into a large piece of Styrofoam, and Sprinkle the Nonpareils on top of the Cake Pops. Repeat until all Cake Pops have been Dipped, and Sprinkled.
Allow the Cake Pops to sit for 1 hour, while the Candy Coating sets or hardens.
Place in an airtight container, and keep refrigerated for best results.
Serve, and Enjoy!
Check out more Copycat Starbucks Recipes.
Copycat Starbucks Chocolate Cake Pops
Equipment
Ingredients
- 1 Chocolate Cake Mix – I used Pillsbury
- 1 can of Chocolate Frosting
- 1 bag of Wilton Chocolate Candy Melts
- ½ teaspoon of Crisco Shortening
- White Nonpareils – to sprinkle on top
- White candy sticks
Instructions
- Prepare the Cake Mix according to the directions on the back of the box.
- Grease a 9 X 13 dish, and pour the Cake Batter into the dish.
- Bake the cake at 350 degrees, for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the dish from the oven, and set on a wire rack to cool.
- When the Cake is Completely Cool, use a fork and break up the cake into small crumbs, scraping the bottom of the dish, and sides.
- Place the Cake Crumbs in a large bowl, and continue breaking up the cake until fine crumbs form.
- Add the Can of Frosting to the Cake Crumbs, and using your hands, mix the crumbs and Frosting until you have a well mixed gooey mound of Cake mixture.
- Place a large piece of Parchment paper on a cookie sheet, and place it close to the bowl on the counter.
- Roll the Cake mixture into balls about 1 1/2 inches, and place on the Parchment paper, and continue until you've used all the Cake mixture.
- In a microwave safe bowl, place about half of the Chocolate Candy Melts, and melt them at 10 second intervals, until you can stir them smooth.
- Using the candy sticks, dip the sticks into the melted Candy Melts, and immediately into one of the Cake Balls. Repeat until all the Cake Balls have a stick.
- Place the Cookie Sheet in the Freezer for 30 minutes to make sure the sticks adhere to the Cake Pops.
- After 30 minutes, remove the Cake Pops from the freezer, and place the remainder of the Candy Melts in with the melted Candy Melts bowl, and melt in the Microwave.
- When you remove the melted Candy Melts, stir in about 1/2 a teaspoon of Crisco, and stir well to blend.
- Holding the sticks, Dip the Cake Pops into the Chocolate Candy Melts, and place the Cake Pops, with the stick, into a large piece of Styrofoam, and Sprinkle the Nonpareils on top of the Cake Pops. Repeat until all Cake Pops have been Dipped, and Sprinkled.
- Allow the Cake Pops to sit for 1 hour, while the Candy Coating sets or hardens.
- Place in an airtight container, and keep refrigerated for best results.
- Serve, and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.