Starbucks Copycat Chocolate Cake Pops Recipe
Introduction
These Starbucks copycat chocolate cake pops are a delightful treat that blends moist chocolate cake with rich cocoa buttercream, all coated in a smooth candy shell. Perfect for parties or a sweet snack, they capture the classic cake pop experience at home with ease.
Ingredients
- 1 box 13.25oz chocolate cake mix
- ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1½ tbsp cocoa powder
- ½ tsp vanilla extract
- Pinch of salt
- 1 tsp milk (add more if needed)
- 12 oz dark cocoa candy melts
- White nonpareils or sprinkles
Instructions
- Step 1: Preheat your oven to 325-350℉ (162-175℃), following the cake box instructions for your specific pan size.
- Step 2: In a large bowl, combine the cake mix, oil, milk or water, and eggs. Pour the batter into a greased or lined baking pan and bake according to the box instructions. Start checking for doneness 2-4 minutes before the suggested time by inserting a toothpick; it should come out clean. Avoid overbaking.
- Step 3: While the cake is still warm, transfer it to a large mixing bowl. Use a stand mixer with a paddle attachment on low speed to crumble the cake into small pieces. Alternatively, crumble the cake by hand once it has cooled slightly.
- Step 4: In a separate small bowl, sift powdered sugar and cocoa powder, then mix with softened butter, vanilla extract, milk, and a pinch of salt. Stir until smooth, noting that small lumps are normal. Combine this buttercream mixture with the crumbled cake and mix until fully incorporated.
- Step 5: Shape the mixture into cake balls about 1¼ inches (3 cm) in diameter or weighing roughly 30 grams each. Freeze the cake balls for 15 minutes, then let them sit at room temperature for 10 minutes before dipping.
- Step 6: Melt a small amount of candy melts in the microwave in 15-30 second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then gently insert it halfway into each cake ball. Freeze again for 15 minutes.
- Step 7: Bring the cake pops back to room temperature for 10 minutes. Melt the remaining candy melts until they are thin enough for dipping. Submerge each cake pop completely to coat, ensuring the candy melt covers up to the stick for secure adhesion.
- Step 8: Hold the stick with one hand and gently tap the cake pop with the other to remove excess coating, creating an even layer. Avoid dipping again to prevent the cake pop from detaching.
- Step 9: Quickly decorate with white nonpareils or sprinkles before the coating sets. Place the finished cake pops upright in a styrofoam block to dry completely. Repeat until all cake pops are coated and decorated.
Tips & Variations
- Use room temperature ingredients for a smoother batter and better cake texture.
- Choose candy melts with different colors or flavors to customize your cake pops.
- If the coating is too thick, add a little vegetable oil or shortening to thin it out for easier dipping.
- Store cake pops upright in a styrofoam block to keep them from getting damaged while drying.
Storage
Store the cake pops in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. They can also be frozen for up to a month; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade chocolate cake instead of cake mix?
Yes, homemade chocolate cake works well. Just ensure it is moist and crumbled finely before mixing with the buttercream.
What if my candy melts get too thick or hard to dip?
Gently reheat them in short bursts and stir well. If needed, add a small amount of vegetable oil to thin the consistency for easier dipping.
Print
Starbucks Copycat Chocolate Cake Pops Recipe
- Total Time: 1 hour 15 minutes
- Yield: Approximately 20–24 cake pops 1x
Description
These Starbucks Copycat Chocolate Cake Pops feature moist chocolate cake crumbled and mixed with a rich cocoa buttercream, then coated in smooth dark cocoa candy melts. Perfectly bite-sized and decorated with sprinkles, they make an irresistible treat that mimics the popular coffeehouse favorite.
Ingredients
Scale
Cake
- 1 box 13.25 oz chocolate cake mix
- ⅓ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
Buttercream
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1½ tbsp cocoa powder
- ½ tsp vanilla extract
- pinch salt
- 1 tsp milk (add more if needed)
Decoration
- 12 oz dark cocoa candy melts
- white nonpareils or sprinkles
Instructions
- Preheat Oven. Set your oven temperature between 325-350℉ (162-175℃), following the exact temperature advised on your cake mix box based on your baking pan size to ensure the best results.
- Prepare Cake Batter and Bake. In a large bowl, combine all cake ingredients until smooth. Pour the batter into a greased or lined baking pan. Bake according to box directions, but begin checking the cake 2-4 minutes before the time ends by inserting a toothpick into the center; it should come out clean when done. Avoid overbaking to maintain moistness.
- Crumble the Warm Cake. Once baked, immediately transfer the hot cake into a large stand mixer bowl. Using a paddle attachment on low speed, crumble the cake until no large pieces remain. Alternatively, you can crumble by hand once slightly cooled or use a handheld mixer for this step.
- Make Buttercream and Mix. In a small bowl, sift powdered sugar and cocoa powder together with softened butter, vanilla, salt, and milk. Stir until fairly smooth, noting that minor lumps are normal. Add this buttercream mixture to the crumbled cake and mix thoroughly until fully combined, creating a dough-like texture.
- Shape Cake Pops and Chill. Roll the cake mixture into balls approximately 1¼-inch (3 cm) in diameter or roughly 30 grams each. Place the shaped cake pops on a tray and freeze for 15 minutes. Then allow them to rest at room temperature for 10 minutes to prepare for dipping.
- Insert Sticks. Melt a small portion of the candy melts in the microwave in short 15-30 second increments, stirring until smooth and thin. Dip the tip of each lollipop stick into the melted candy, then gently insert it halfway into each cake pop. Repeat for all, then chill them again in the freezer for 15 minutes to set the sticks firmly.
- Dip Cake Pops in Candy Melt. Remove the cake pops from the freezer and let them sit at room temperature for 10 minutes. Melt the remaining candy melts until smooth and thin enough for dipping. Fully submerge each cake pop into the melted candy melt, covering all the way to the stick to ensure adhesion and to prevent them from falling off.
- Remove Excess Coating. Holding the stick firmly, gently tap the cake pop with your other hand to allow excess candy melt to drip off, leaving an even coating. Avoid double dipping to prevent added weight that could cause the cake pop to detach.
- Decorate and Set. Quickly decorate the freshly coated cake pops with white nonpareils or sprinkles before the coating sets. Place decorated cake pops upright in a styrofoam block or similar holder to dry completely. Repeat dipping and decorating until done.
Notes
- Do not overbake the cake to keep the pops moist and easier to crumble.
- Chilling the cake pop balls and then bringing them to room temperature helps achieve better dip coating and stick adhesion.
- If the candy melts are too thick, add a little vegetable shortening or microwave them briefly to thin out.
- Use a styrofoam block or similar stand to keep cake pops upright while drying to ensure even coating and decoration.
- Buttercream can have small lumps but should be mostly smooth for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Starbucks copycat, chocolate cake pops, cake pops recipe, chocolate buttercream cake pops, candy coated cake balls
