Recipes Cupcakes & Muffin Recipes Cake Pops Chocolate Cake Pops Back to Cake Pops Chocolate Cake Pops Total Time 45m Prep Time 20m Bake Time 25m Serves 20 Skill Level Easy 6 Reviews 5 star rating Share Whether you are hosting a party and looking for some sweet treats or searching for a fun activity to keep the kiddies entertained during the holidays these Chocolate Cake Pops are ideal. Avoid waste by using up stale cake and leftover sprinkles that you might have in the cupcake to decorate. We've also included a video from the Baking Mad archives where Juliet Sear shows us the best way to create simple Cake Pops. Method Preheat the oven to 170°C (gas mark 3) and line a muffin tin with 12 paper cases. To make the sponge, put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency. 100g Plain White Flour 20g Cocoa Powder 140g Billington's Unrefined Golden Caster Sugar 1½ tsp Baking powder 1 pinch Salt 40g Butter (Unsalted, Softened) Whisk the milk, egg and vanilla extract in a jug then slowly add to the flour mixture and beat until smooth and well mixed. 120ml Milk (Whole) 1 Egg (Free Range) ¼ tsp Nielsen Massey Vanilla Extract Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched. Cool on a wire rack, leave in the fridge overnight to stale. To make the frosting, put the butter in a large bowl and cream using a hand held electric whisk, then add the icing sugar a bit at a time mixing in between. Add the milk and vanilla extract then whisk until light and fluffy. 125g Butter (Unsalted, Softened) 300g Silver Spoon Icing Sugar 2 tsp Milk (whole) 1 tsp Nielsen Massey Vanilla Extract Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls. Make balls of the mixture by rolling between your hands and place on a baking tray. Place these in the fridge to set for about 30 minutes. Next melt your dark chocolate and white chocolate in separate bowls. Dip a lollipop stick into the melted dark chocolate, then place into the cake ball. Once you have put sticks in every ball, dip each one into the chocolate to entirely cover the ball. Then either leave plain or add the sprinkle decorations of your choice. Leave to set. 200g Dark Chocolate 1 tube Sprinkle Decorations Let's Bake The easiest way to follow a recipe Reviews 07 August 2020 5 star rating Delicious 21 July 2020 5 star rating Lovely 29 May 2020 5 star rating yummy 24 May 2020 5 star rating love them 14 April 2020 4 star rating just very sweet 13 February 2020 5 star rating Great recipe, taste amazing.Made them for my 17th birthday last year and they were the most popular thing out of all the food!! Definatly making them again for my 18th and after that!!! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Sponge 100g Plain White Flour 20g Cocoa Powder 140g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 40g Butter (Unsalted, Softened) 1 pinch Salt 1½ tsp Baking powder 120ml Milk (whole) 1 Egg (Free Range) ¼ tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. For the Buttercream 125g Butter (Unsalted, Softened) 1 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 300g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 2 tsp Milk (Whole) For the Chocolate Covering 200g Dark Chocolate 1 tube Sprinkle Decorations Utensils Muffin Tin Muffin Cases Food Mixer Whisk Cooling Rack Mixing Bowl Baking Tray Lollipop Sticks