Description
These Monster Cake Pops are a fun and festive treat perfect for Halloween or any spooky celebration. Moist chocolate cake crumbled and mixed with frosting, then shaped into balls and dipped in colorful candy melts, decorated with royal icing eyes to create adorable monster faces. An enjoyable hands-on dessert that delights both kids and adults.
Ingredients
Scale
For the Cake
- 1/2 cup water
- 1 oz semi-sweet chocolate chips
- 1 egg
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup milk
- 2 oz baking cocoa
- 3/4 cup flour
- 1 tsp baking soda
For the Cake Pops
- 1-3 tbsp frosting
- 1 lb candy melts in assorted colors
- Royal icing eyes (store bought or homemade)
- Lollipop sticks
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a 9-inch round cake pan with parchment paper to prevent sticking.
- Melt Chocolate: In a small bowl, combine the semi-sweet chocolate chips with boiling water. Stir continuously until the chocolate has fully melted into a smooth mixture.
- Mix Wet Ingredients: In a large bowl, beat the egg until it becomes light and frothy. Add the vegetable oil and continue mixing until well combined.
- Combine Dry and Wet Mixtures: Whisk in the granulated sugar, flour, baking cocoa, baking soda, and the melted chocolate mixture along with the milk into the wet ingredients until smooth and well incorporated.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Crumble the Cake: Allow the cake to cool, then crumble it into a large bowl to prepare for forming cake pops.
- Add Frosting: Mix in 1 to 3 tablespoons of frosting gradually, combining until the texture is moist and holds together without being sticky.
- Form Cake Balls: Roll the mixture into quarter-sized balls and place them evenly spaced on a cookie sheet lined with parchment paper.
- Prepare Candy Coating: Using a double boiler, melt the first color of candy melts until smooth.
- Attach Lollipop Sticks: Dip the tip of each lollipop stick into the melted candy and insert halfway into each cake ball to secure the stick.
- Chill Cake Pops: Place the cake pops in the freezer for a few minutes to firm up the chocolate and set the sticks firmly into the cake balls.
- Dip Cake Pops: Remove cake pops from the freezer and dip each one fully into the melted candy coating. Turn to ensure even coverage and let excess drip off.
- Decorate: Before the candy coating hardens, add royal icing eyes onto each cake pop using tweezers for precision placement to create the monster faces.
- Repeat: Repeat the melting, dipping, and decorating process with additional colors of candy melts to create a colorful assortment of monster cake pops.
Notes
- Delight ghouls big and small with these easy Halloween cake pops!
- Use a double boiler or microwave with caution to melt candy melts smoothly.
- Adjust frosting quantity to achieve the perfect consistency for rolling cake balls.
- For vibrant eyes, use royal icing or edible candy eyes from craft stores.
- Store finished cake pops in an airtight container at room temperature or refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cake pop
- Calories: 182
- Sugar: 21.4g
- Sodium: 77mg
- Fat: 9.5g
- Saturated Fat: 4.2g
- Unsaturated Fat: 5.3g
- Trans Fat: 0g
- Carbohydrates: 23.7g
- Fiber: 0.6g
- Protein: 2.2g
- Cholesterol: 12mg
