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Chocolate Espresso and Cream Cake Pops

Chocolate Espresso and Cream Cake Pops
  • Prep 1 hr 15 min
  • Total 3 hr 0 min
  • Servings 40
Show your friends and family just how much you care with these Chocolate Espresso and Cream Cake Pops made with Betty Crocker™ Super Moist™ triple chocolate fudge cake, candy melts and whipped cream frosting.
By Arlene Cummings
Updated February 2, 2012


  • 2 tablespoons instant espresso coffee powder or granules
  • 1 1/3 cups water
  • 1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 container (12 oz) Betty Crocker™ whipped cream frosting
  • 1 bag (14 oz) red candy melts or coating wafers
  • 1 bag (14 oz) white candy melts or coating wafers
  • 1 teaspoon shortening
  • 40 paper lollipop sticks
  • Betty Crocker™ Decorating Decors candy sprinkles
  • Betty Crocker™ red sugar
  • 1 large block white plastic foam


  • 1
    Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.
  • 2
    Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.
  • 3
    In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening.
  • 4
    Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.

  • Using a mini ice cream scoop makes it easy to get an even amount of dough for rolling into balls. Dough can be shaped into small hearts, too, for added appeal.
  • If candy melts are still very thick, stir in an additional 1/2 teaspoon of shortening until mixture is smooth; reheat if necessary.
  • Instead of decorating the pops with sprinkles or sugar, use candy pens for decorating. Dip cake balls into melted candy and allow them to dry completely before decorating. (Candy pens can be purchased at craft stores that sell cake decorating and candy making products.)

No nutrition information available for this recipe
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