Starbucks Chocolate Cake Pop Recipe
Starbucks Chocolate Cake Pop Recipe Pop is a rich, moist chocolate cake mixed with frosting, rolled into balls, then dipped in melted chocolate coating. To make it, bake a chocolate cake, crumble it, blend with frosting, shape into pops, chill, and dip in melted candy melts or chocolate. Insert sticks, let set, and enjoy your delicious homemade treat!
Equipment
- 8×8 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
- Baking sheet
- Parchment paper
- Cake pop sticks
- Microwave safe bowl or double boiler
- Spoon or spatula
Ingredients
For The Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup sour cream
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup whole milk
- 1 tsp vanilla extract
- ¼ cup vegetable oil
- ½ cup hot water or coffee
- 1 cup granulated white sugar
- 1 tsp espresso powder or instant espresso
For The Frosting:
- ½ cup unsalted butter
- 1½ cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 2 –3 tbsp heavy cream
- 2 tsp milk
For The Coating:
- 12 oz white candy
- 1 tsp vegetable shortening
- Sprinkles or mini chocolate chips
Instructions
Preheat Oven & Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Combine Wet Ingredients:
- In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add sour cream, milk, vanilla extract, and vegetable oil, mixing well to combine.
Add Dry Ingredients to Wet:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
Add Hot Liquid:
- Slowly stir in the hot water or coffee to the batter until smooth and well incorporated. The batter will be thin.
Bake:
- Pour batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Make Frosting:
- Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and milk. Beat until smooth and spreadable. Add vanilla extract and mix well.
Form Cake Pops:
- Crumble the cooled cake into a large bowl. Add frosting a little at a time and mix until the mixture holds together but is not too wet. Roll into 1-inch balls and place on a baking sheet lined with parchment. Insert cake pop sticks into each ball and chill in the fridge for at least 1 hour.
Coat and Decorate:
- Melt white candy melts with vegetable shortening in a microwave-safe bowl (stir every 30 seconds until smooth). Dip each cake pop into the melted coating, tap off excess, and decorate with sprinkles or mini chocolate chips. Place upright in a styrofoam block or stand until set.
Notes
If mixture crumbles, add a tad more frosting. Too soft? Crumble in a bit more cake. Proper chilling keeps pops from sliding or cracking during dipping.
Use a deep, narrow cup to coat evenly. Don’t overheat chocolate. Place candy coated pops upright in foam or a stand for an elegant display.