Halloween Monster Cake Pops Recipe

Name: Halloween Monster Cake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Granulated Sugar; 3/4 cups All-purpose Flour; 2 Tablespoons All-purpose Flour; 1/4 cups Cocoa Powder; 2 Tablespoons Cocoa Powder; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Large Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE CHOCOLATE BUTTERCREAM:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 1/2 cups Cocoa Powder; FOR THE DECORATION:; 1 bag (1 Lb. Size) Candy Melts Of Your Preferred Color (body); 45 pieces Candy Eyeballs; 45 Lollipop Sticks; 1/2 bags (1 Lb. Size) Candy Melts Of Your Preferred Color (hair)

Servings: persons

FOR THE CAKE:
1 cup Granulated Sugar
3/4 cups All-purpose Flour
2 Tablespoons All-purpose Flour
1/4 cups Cocoa Powder
2 Tablespoons Cocoa Powder
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Large Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE CHOCOLATE BUTTERCREAM:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
1/2 cups Cocoa Powder
FOR THE DECORATION:
1 bag (1 Lb. Size) Candy Melts Of Your Preferred Color (body)
45 pieces Candy Eyeballs
45 Lollipop Sticks
1/2 bags (1 Lb. Size) Candy Melts Of Your Preferred Color (hair)

1
To prepare the cake, preheat oven to 350 F. Grease and line an 8-inch square cake pan.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
3
Pour in the boiling water, and slowly mix until smooth. Pour batter into the prepared pan and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let it cool completely.
4
To prepare the buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
5
To assemble cake pops, prepare two cookie sheets lined with parchment paper.
6
Break the cooled cake into a few big chunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.
7
Use a small cookie scoop and scoop and roll dough into evenly sized balls. Place them on the prepared cookie sheets. Refrigerate for 30 minutes.
8
Melt a small amount of candy melts (body color) in the microwave gradually, on 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert it into a cake ball. Repeat until you are done. Refrigerate again for 15 minutes.
9
Remove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Repeat with the remaining cake pops. Let them dry completely.
10
Place the other batch of candy melts (hair color) in a microwavable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening, and start piping the candy on the top part as hair. See photo!

1526

kcal

Calories

105

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Granulated Sugar, 3/4 cups All-purpose Flour, 2 Tablespoons All-purpose Flour, and more.

Yes, Halloween Monster Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Halloween Monster Cake Pops

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