Easy Fudgey Cake Pops


"These decadent cake pops are easy to make and won't fall apart in the chocolate coating like others."
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Serving size has been adjusted!
Original recipe yields 50 servings

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  • Prep

  • Cook

  1. Bake the boxed cake as directed. Once done, break apart in a very large mixing bowl. Mix in the chocolate chips while the cake is still warm. I do this by hand. After the chocolate chips have melted into the cake add the frosting. Hand mix well until you reach a play-doh like consistency.
  2. Using a mini ice cream scoop, scoop the cake onto a cookie sheet then form the scoops into balls by hand. Spread onto a cookie sheet and freeze for about 10 minutes.
  3. While your cake balls are setting in the freezer you can now melt your chocolate.
  4. Take 1 bag of chocolate candy melts and place them in a microwave safe bowl. Melt on high at 20 second intervals. Mixing after each interval until smooth.
  5. Take the cake balls out of the freezer.
  6. Dip the cake pop stick into the melted chocolate then steadily insert all the way through the ball of cake. The melted chocolate will harden and hold the cake onto the stick.
  7. Don't bother tapping the extra melted chocolate off the stick before inserting into the cake. The chocolate that oozes out will only help to form the outer shell.
  8. After you're done putting sticks into all the cake balls you now have cake pops!
  9. Put them back into the freezer for 10 minutes.
  10. Now coat each cake pop in melted white or chocolate candy melts. I find the chocolate candy melts make a thicker candy shell than the other colors.
  11. After you coat each pop you can spoon sprinkles or chopped nuts onto them. Don't wait until the chocolate hardens to try and decorate them this way.
  12. Stick them into the styrofoam blocks until the candy shell hardens.
  13. Keep these refrigerated.


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