Alright, let's talk about chocolate cake pops, the dessert equivalent of a mic drop. You get all the rich, fudgy goodness of chocolate cake, but in a bite-sized package that's almost too cute to eat. (Let's not kid ourselves) Making them at home is an absolute vibe. A solid chocolate cake pops recipe starts with crumbled chocolate cake—yes, you can totally use leftover cake or box mix, no judgment—mixed with just enough frosting to form that perfect, rollable texture. Once you've got your little cake spheres, you dip them in melted chocolate, let them set, and then go wild with the decorations. Sprinkles, drizzles, or even a gold dust moment—go ahead, live your best dessert life. Chocolate cake pops aren't just a snack; they're a mood. Whether you're throwing a party, gifting them to your besties, or just feeling fancy on a Tuesday, these cuties deliver. Plus, they're the ultimate crowd pleaser easy to grab, no forks required, and guaranteed to disappear faster than you can say, "Wait, who took the last one?"

• 73 gms cocoa powder
• 125 gms maida
• 290 gms granulated sugar
• 2-3 ml heavy cream
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil
• 2 eggs
• 1 1/2 tsp vanilla extract
• 85 gms unsalted butter

• Chocolate cake pops are the cutest little treats, combining rich chocolate cake with a creamy frosting center, all dipped in a glossy chocolate coating and finished with sprinkles. Perfect for parties or just flexing your baking skills, this chocolate cake pops recipe is your ticket to dessert heaven. Let's make it happen!
• Start the recipe of chocolate cake pops by preheating your oven to 350 F (175 C) and greasing an 8-inch round cake pan or a square baking pan. In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 6 tablespoons of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir everything together for a smooth, chocolatey base.
• Add 1/2 cup of oil (canola, vegetable, or melted coconut oil), 2 large room-temperature eggs, and 1 teaspoon of pure vanilla extract to the dry ingredients.
• Mix until just combined, then pour in 1/2 cup of hot water, stirring until the batter is smooth and glossy. Pour it into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before moving on it's cake pop rule.
• While the cake cools, whip up the frosting. Beat 6 tablespoons of softened butter with 3/4 cup confectioners' sugar and 1/2 cup cocoa powder until creamy. Add 2-3 teaspoons of heavy cream or milk and 1/2 teaspoon of vanilla extract to achieve a silky-smooth texture.
• Crumble the cooled cake into fine crumbs and mix it with the frosting until it forms a dough-like consistency. Roll the mixture into bite-sized balls, about 1 inch in diameter, and place them on a parchment-lined tray. Freeze for 15-20 minutes to firm up.
• Melt 24 ounces of candy melts or semi-sweet chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Once all the cake pops are on sticks, dip each one into the chocolate coating, tapping gently to remove excess.
• Before the coating sets, sprinkle with your favorite decorations—rainbow sprinkles, edible glitter, or crushed candy. Let the cake pops stand upright in a styrofoam block or a cake pop holder until the chocolate sets completely. This recipe of chocolate cake pops an absolute thrill!