Halloween Cake Pops
These easy Halloween Cake Pops are dipped in chocolate and decorated with colorful sprinkles and candy eyes to make cute little monsters! A fun and delicious treat for Halloween parties and celebrations.
Servings: 16
Equipment
- Fork
- Baking Sheet or Tray
- Microwave Safe Bowl or Narrow Dipping Cup
- Cake Pop Stand or Styrofoam Block
Ingredients
- 4 cups Finely Crumbled Unfrosted Cake completely cooled
- ½ cup Creamy Peanut Butter
- 16 ounces Chocolate Melting Wafers or Candy Melts
- Halloween Sprinkles optional
- Candy Eyes optional
- Milk optional, only if needed
Instructions
Make the Cake Ball Mixture
- Crumble the completely cooled cake into a large mixing bowl, breaking it into fine, even crumbs.
- Add the peanut butter and mix with a fork, then use your hands to work it thoroughly into the cake crumbs.
- Squeeze a small amount of the mixture in your hand to test the consistency. It should hold together without crumbling. Roll it into a ball to make sure it holds its shape without cracking. If necessary, add more peanut butter, 1 teaspoon at a time, mixing thoroughly after each addition.
- Roll the mixture into approximately 1-inch balls and place them on a parchment-lined tray. Refrigerate for about 30 minutes, or until firm.
Attach the Cake Pop Sticks
- Melt the chocolate coating according to the package directions until smooth. Use a narrow, deep microwave-safe container for easier dipping.
- Dip the end of a cake pop stick about ½ inch into the melted chocolate, then insert it approximately halfway into a chilled cake ball. Repeat with the remaining cake balls.
- Refrigerate for about 10 minutes, or until the chocolate securing the sticks is firm.
Dip and Decorate
- Holding a cake pop by its stick, lower the cake ball straight into the melted chocolate until completely covered, including the area around the stick.
- Lift it straight out and gently tap off the excess chocolate. Avoid swirling the cake pop in the coating.
- Immediately add Halloween sprinkles and candy eyes while the chocolate is still wet.
- Place the finished cake pops upright in a cake pop stand or Styrofoam block, spacing them apart. Allow the chocolate coating to set completely before serving or storing. I keep them in the fridge to harden.
Notes
Cake: Use completely cooled homemade cake, leftover unfrosted cake, or cake prepared from a boxed cake mix. Different cakes may require slightly different amounts of peanut butter.
Peanut Butter: Start with ½ cup. The cake mixture should hold together when gently squeezed and roll into smooth balls without crumbling or feeling greasy. Add more peanut butter, 1 teaspoon at a time, only if needed.
Frosting Substitution: To make traditional cake pops, replace the peanut butter with prepared vanilla or chocolate frosting. Start with ¼ cup frosting for 4 cups of cake crumbs. Add more frosting, 1 Tablespoon at a time, until the mixture holds together and rolls smoothly without feeling too soft or sticky. This variation has not been tested with this specific recipe.
Milk: If the cake is particularly dry and additional peanut butter isn't helping, add milk, ½ teaspoon at a time, mixing thoroughly after each addition.
Chocolate: Use a narrow, deep dipping container so the chocolate is deep enough to submerge the cake pops. You may have some chocolate left over, but the extra depth makes dipping easier.
Cake Pop Sticks: Dip the ends in chocolate and insert approximately halfway into the balls. Allow the chocolate to firm up before dipping.
Without Sticks: Use a fork to dip the chilled cake balls in chocolate, then place them on parchment paper to set.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Undipped cake balls can be frozen for up to 2 months. Thaw in the refrigerator before dipping.
Nutrition disclaimer: Nutrition information is an estimate per cake pop and will vary depending on the cake, chocolate coating, peanut butter, frosting substitution, and decorations used.
Nutrition
Calories: 260kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 140mg | Fiber: 1g | Sugar: 22g
