Description
These Halloween Cake Pops are a fun and festive treat perfect for any spooky celebration. Made with white cake crumbs mixed with rich buttercream frosting, then dipped in colorful white, orange, and dark chocolate melts, they’re decorated with Halloween-themed sprinkles and edible ink for a playful touch. Whether shaped like pumpkins or mummies, these cake pops are easy to make and delightful to eat.
Ingredients
Scale
White Cake
- 15 ounce box white cake mix, cooked according to package directions in a 9×13″ pan
Buttercream Frosting
- 1 stick salted butter, softened
- 2-2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Chocolate Coatings
- 5 ounce chocolate melting wafers (dark chocolate)
- 10 ounce package white chocolate melting wafers (preferably Ghirardelli)
- 10 ounces orange melting wafers (for pumpkins)
Decorations
- Green frosting (for pumpkin stems)
- Black edible ink pen (for pumpkin faces)
- Optional: Halloween sprinkles, jimmies, or other desired decorations
Instructions
- Make Buttercream Frosting: In a medium bowl, whip the softened butter until creamy. Add 1 cup of powdered sugar and mix until combined. Stir in 1 teaspoon of vanilla extract. Gradually add the remaining 1 ½ cups of powdered sugar a little at a time. Add 1 tablespoon of heavy cream or milk to achieve a thick, creamy consistency that holds a peak.
- Prepare Cake Crumbs: Once the baked white cake has cooled slightly, crumble it into fine crumbs using your hands or a spoon.
- Combine Cake and Frosting: Add 2 spoonfuls of the prepared buttercream frosting to the cake crumbs. Mix with hands or a spoon, gradually adding more frosting until the mixture holds together when squeezed but isn’t overly sticky or crumbly.
- Form Cake Pops: Using a cake pop press or a medium cookie scoop, scoop the cake mixture and roll into balls. Place the cake balls onto a plate and freeze for about 10 minutes to firm up.
- Melt Chocolates: Just before removing cake balls from the freezer, melt the dark chocolate and white chocolate wafers separately in microwave-safe bowls. Heat in 30-second intervals, stirring between each until smooth.
- Insert Sticks and Chill: Dip the tip of each lollipop stick into melted dark chocolate, then insert it into the center of each cake ball. Return the cake pops to the fridge or freezer until the chocolate sets, securing the stick in place.
- Dip Cake Pops: Pour melted chocolate into a tall glass or skinny jar. Dip each cake pop into the chocolate coating, gently tapping or spinning the stick to remove excess chocolate. Decorate immediately with Halloween sprinkles or other decorations before the chocolate hardens.
- Create Pumpkins: Dip selected cake pops in orange chocolate and allow to harden. Add green frosting on top to mimic pumpkin stems and draw pumpkin faces with a black edible ink pen.
- Create Mummies: After the first layer of white chocolate hardens, drizzle additional white chocolate using a ziplock bag with a small cut in the corner to create mummy bandage effects.
- Dry and Store: Push the finished cake pops into a styrofoam block or a glass filled with rice to keep them upright. Allow the chocolate coating to set completely, about one hour. Store cake pops in an airtight container in a cool place for 3-4 days.
Notes
- Ensure the cake is cooled before crumbling to avoid a messy mixture.
- Do not add too much frosting; the mixture should hold together but not be soggy.
- Use sharp, clean sticks to avoid breaking during dipping.
- Customize decorations with various sprinkles, edible markers, or colored frosting for different Halloween themes.
- Store cake pops in a cool, dry place to prevent melting and maintain freshness.
Nutrition
- Serving Size: 1 cake pop
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
