Chocolate Cake Pops Cream Cheese (Printable Format)
Moist chocolate cake pops with creamy frosting, dipped in chocolate and finished with colorful sprinkles.
# Needed Ingredients:
→ Cake
01 -
1 box chocolate cake mix
02 -
Additional ingredients needed per cake mix instructions (commonly eggs, oil, water or milk)
→ Cream Cheese Frosting
03 -
1/2 cup salted butter, softened
04 -
8 ounces plain cream cheese, softened
05 -
2 teaspoons vanilla extract
06 -
3 cups powdered sugar
→ Coating and Decoration
07 -
12 ounces chocolate melting wafers
08 -
Sprinkles, for decoration
# Preparation Steps:
01 -
Preheat oven as directed on cake mix box. Prepare and bake chocolate cake using the box instructions, substituting water with milk for increased richness if desired.
02 -
Allow the baked cake to cool completely in its pan, then transfer to a cooling rack to ensure no residual heat remains.
03 -
In a large mixing bowl, combine softened butter, cream cheese, vanilla extract, and 1 cup of powdered sugar. Mix with an electric hand mixer until well blended. Scrape down bowl, add another cup of powdered sugar, and mix again. Add the last cup of powdered sugar and beat until smooth and creamy.
04 -
Once cake is fully cooled, crumble it into a large mixing bowl, breaking up any large pieces for a uniform texture.
05 -
Add approximately 1 cup of frosting to the crumbled cake. Mix with the electric mixer until well combined. If the mixture is too dry to form balls, gradually add up to 1/4–1/2 cup additional frosting until a smooth, cohesive dough forms. Use about 1.5 cups of frosting in total.
06 -
Cover and refrigerate cake pop mixture for 30 to 45 minutes to allow it to firm up.
07 -
Scoop approximately 1.5 tablespoons of the cake mixture and roll between your palms to form a ball. Place each ball onto a parchment-lined baking sheet. Repeat until all mixture is portioned.
08 -
Refrigerate the rolled cake balls for 30 minutes or until firm.
09 -
Place chocolate melting wafers in a microwave-safe dish. Heat in 30-second intervals, stirring between each until fully melted and smooth.
10 -
Dip one end of a cake pop stick about 1/2 inch into the melted chocolate, then insert into the center of each chilled cake ball. Return cake pops to the baking sheet.
11 -
Refrigerate or freeze the cake pops for 30–45 minutes (fridge) or 20–30 minutes (freezer) until fully set and firm.
12 -
If needed, re-melt the chocolate. Dip each chilled cake pop into the melted chocolate until fully coated, gently tapping off excess.
13 -
Place dipped cake pops back on parchment-lined sheet. Immediately add sprinkles to the top before chocolate hardens.
14 -
Allow coated cake pops to set completely at room temperature, or place in the fridge for a crispier finish.
# Supplementary Details:
01 -
Using milk in place of water when preparing the cake provides a richer, more moist texture.