Halloween Pumpkin Cake Pops
Moist homemade chocolate cake packed into jack-o'-lantern molds and sealed in a crisp orange candy shell. These Halloween Pumpkin Cake Pops are a fun, make-ahead treat for parties and kids.
Ingredients
For the chocolate cake:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 large egg at room temperature
- ¾ cup whole milk
- ⅓ cup vegetable oil
- 1 ½ teaspoon pure vanilla extract
- ¾ cup boiling water heat in the microwave
For the candy coating and decorating:
- 2 cups orange candy melts about one 12-ounce bag
- 1 tablespoon coconut oil or paramount crystals or vegetable shortening
- 1 bottle black cookie icing 9 ounces, or black frosting in a piping bag with a small round tip
Instructions
For the chocolate cake:
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients. Add the egg, milk, vegetable oil, and vanilla extract, and mix until just combined. The batter will be thick at this point.
- Slowly pour the boiling water into the batter, mixing continuously until smooth. The batter will be thin.
- Pour the batter into the prepared pan and spread it into an even layer. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
For the cake pops:
- While the cake is still warm, break it into chunks and add it to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the cake comes together into a soft, fudgy dough. (A hand mixer or a sturdy spoon also works.)
- Use a sharp craft knife or scissors to cut a small slit in the bottom of each pumpkin cavity, just large enough for a popsicle stick to slide through.
- Place the orange candy melts and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until melted and smooth.
- Spread a layer of the melted candy inside each mold, coating the bottom and sides well. Push a popsicle stick through each slit, then freeze for about 10 minutes, until the candy shell is firm.
- Press the cake dough into each candy-lined mold, stopping a little below the rim.
- Spread another layer of melted candy over the back of each pumpkin to seal in the cake. Freeze for another 10 minutes, until hardened.
- Gently pull the sides of the silicone mold outward to release each cake pop, sliding the stick out through the slit.
- If any cake is showing, spread a little more melted candy over the exposed spots with a butter knife. Set the pops on parchment paper until firm.
- Use the black icing to fill in the jack-o'-lantern eyes, noses, and mouths (or leave them plain orange if you prefer). Let the icing set before serving.
Notes
Molds with cavities about 2 ½ inches across give you 12 cake pops. Depending on your molds, you may have extra cake dough. Roll it into balls and dip them in the leftover candy coating for bonus cake bites.
Short on time? Use a boxed chocolate cake mix baked in a 9x13-inch pan in place of the homemade cake.
Store the cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Wrap individually and freeze for up to 1 month.
Nutrition
Serving: 1cake popCalories: 390kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4.7gCholesterol: 17mgSodium: 320mgPotassium: 98mgFiber: 1.5gSugar: 45gVitamin A: 45IUCalcium: 48mgIron: 1mg
Nutrition details are an estimate, per serving.
