Starbucks Chocolate Cake Pops (Copycat Recipe)

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These Starbucks Copycat Chocolate Cake Pops are soft and moist chocolate cake combined with chocolate frosting and then coated with a chocolate ganache.

Chocolate Cake Pops

This Starbucks Copycat recipe is so simple to make and so good. This recipe will have homemade cake pops ready in minutes to enjoy. It will feel as though you have Starbucks right at home.

Key Ingredients You’ll Need

Chocolate Cake Mix: I love using Pillsbury chocolate cake. You can also make a homemade recipe if you have a specific one you like to use.

Chocolate Frosting: This will add a more chocolatey flavor and will hold the broken-up cake together to form the cake pops.

Wilton Chocolate Candy Melts: This is specifically for dipping and decorating. I love to coat and then drizzle more on top of each of them.

Crisco Shortening: Using Crisco will help the consistency of the chocolate, so it’s smooth and easy for dipping.

White Nonpareils: I love using nonpareils to decorate and add a pop of color to my cake pops. You can use other colors too if you desire.

Supplies You’ll Need

White Sticks: These can be the ones for making suckers or candies.

How To Make Copycat Starbucks Chocolate Cake Pops

Step 1. Follow the cake instructions on the box. Use the baking spray to grease a 9 x 13-inch dish and add the cake batter to the prepared dish. Set the oven to 350 degrees and bake for 25 minutes until a toothpick placed in the center comes out clean of batter. Take out of the oven and transfer to a wire rack to cool.

Step 2. Use a fork to break up the cake into crumbs and use it to scrape the bottom of the baking dish. In a large bowl, combine the fine cake crumbles and chocolate frosting until you have a gooey mound.

Step 3. Line a cookie sheet with parchment paper and begin rolling the cake/frosting mixture into 1 1/2 inch balls and arrange onto the prepared sheet pan. Repeat until all the mixture is used.

Dipping The Cake Pops

Step 1. Add half of the candy melts into a heat-safe bowl and melt in the microwave in 10-second increments until smooth. Dip the white sticks into the melted chocolate and place them into the cake balls right away. Continue until all the cake balls have sticks.

Putting in the stick.

Step 2. Put the sheet pan into the freezer to chill for 30 minutes until the sticks adhere to the balls. Once the 30 minutes is up, take them out and melt the rest of the candy melts in the microwave. Combine the melted chocolate with Crisco until combined. Hold the stick and dip each of the cake pops into the heated chocolate. Use a large piece of styrofoam and place each dipped pop in. Top with some nonpareils and continue until all the cake pops are dipped.

Step 3. Let the pops sit at room temperature until hardened and enjoy! Place in an airtight container and place in the fridge for the best results.

Can I Use Add-ins For Chocolate Cake Pops?

Yes, you can add things to your cake pops. You can add things like crumbled cookies, chocolate chips, cookie dough, or fresh fruit!

What Ways Can I Decorate Chocolate Cake Pops?

One of my go-to ways to decorate cake pops is food coloring. You can change the color of the dipping chocolate and also drizzle different colors on the finished cake pops. Topping with sprinkles is another popular choice!

The Chocolate Cake Pops on a yellow table.

More Cake Pop Recipes:

Bite from Chocolate Cake
Close up of Starbucks Chocolate Cake Pops on a plate with rainbow sprinkles.
5 from 1 vote

Copycat Starbucks Chocolate Cake Pops

These Chocolate Cake Pops are soft and moist chocolate cake combined with chocolate frosting and then coated with a chocolate ganache.
Servings: 24 pops
Chill Time: 30 mins
Total: 30 mins

Ingredients
  

  • 1 Chocolate Cake Mix – I used Pillsbury
  • 1 can Chocolate Frosting
  • 1 bag Wilton Chocolate Candy Melts
  • 1/2 tsp Crisco Shortening
  • White Nonpareils – to sprinkle on top White sticks for making Suckers or Candies

Instructions

  • Prepare the Cake Mix according to the directions on the back of the box.  Grease a 9 X 13 dish, and pour the Cake Batter into the dish.  Bake the cake at 350 degrees, for about 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the dish from the Oven, and set it on a wire rack to cool.
  • When the Cake is Completely Cool, use a fork and break up the cake into small crumbs, scraping the bottom of the dish, and sides.  Place the Cake Crumbs in a large bowl, and continue breaking up the Cake until fine Crumbs form.  Add the Can of Frosting to the Cake Crumbs, and using your hands, mix the crumbs and Frosting until you have a well-mixed gooey mound of Cake mixture.
  • Place a large piece of Parchment paper on a cookie sheet, and place it close to the bowl on the counter.  Roll the cake mixture into balls about 1 1/2 inches, place on the Parchment paper, and continue until you’ve used all the Cake mixture.
  • In a microwave-safe bowl, place about half of the Chocolate Candy Melts, and melt them at 10-second intervals, until you can stir them smooth.
  • Using the White sticks, dip the sticks into the melted Candy Melts, and immediately into one of the Cake Balls.  Repeat until all the Cake Balls have a stick.
  • Place the Cookie Sheet in the Freezer for 30 minutes to make sure the sticks adhere to the Cake Pops.   After 30 minutes, remove the Cake Pops from the freezer, place the remainder of the Candy Melts in the melted Candy Melts bowl, and melt in the Microwave.
  • When you remove the melted Candy Melts, stir in about 1/2 a teaspoon of Crisco, and stir well to blend.  Holding the sticks, Dip the Cake Pops into the Chocolate Candy Melts, place the Cake Pops, with the stick, into a large piece of Styrofoam, and Sprinkle the Nonpareils on top of the Cake Pops.  Repeat until all Cake Pops have been Dipped, and Sprinkled.
  • Allow the Cake Pops to sit for 1 hour, while the Candy Coating sets or hardens. Place in an airtight container, and keep refrigerated for best results. Serve, and Enjoy!

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