Hot Cocoa Cake Pops
Embrace the warmth of the season with these delightful Hot Cocoa Cake Pops! Combining velvety milk chocolate cake with rich Swiss Miss hot cocoa mix and gooey marshmallow baking chips, these treats are a chocolate lover's dream come true. Perfectly poppable and irresistibly tasty, they're the ultimate sweet indulgence for chilly days!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup hot water (240 ml)
🥛Dairy & Eggs(2)
- 1 box Betty Crocker milk chocolate cake mix
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(3)
- marshmallow hot chocolate baking chips
- ultra white Stover and Company chocolate
- 2 packets of hot cocoa
👨🍳 Instructions
- 1
Prepare the cake mix according to the package instructions, substituting water with hot cocoa made from 2 packets of hot cocoa and 1 cup of hot water.
- 2
Add 1/2 cup of sour cream to the cake mix and bake as directed.
- 3
Once baked, crumble the cake into a mixing bowl and mix until it reaches a dough-like consistency.
- 4
Chop some marshmallow hot chocolate baking chips and mix them into the cake dough.
- 5
Melt the ultra white chocolate and mix in the remaining baking chips.
- 6
Form the cake dough into balls and dip them in the melted chocolate to coat.
💡 Pro Tips
- ✓Chill the cake and frosting (or binder) mixture at 40°F for at least 1 hour before rolling into balls, since cold fat solidifies and prevents the dough from crumbling apart or sticking excessively to your hands.timing1 hour at 40°F
- ✓Add the sour cream while the cake mix batter is still at room temperature (not hot cocoa liquid straight off the stove) to prevent the fat from breaking and creating a greasy, dense crumb instead of a tender one.ingredientroom temp ~70°F
- ✓Temper the ultra white chocolate to 84-86°F before dipping, since untempered white chocolate (which has a lower cocoa butter stability) will set streaky, dull, and soft at room temperature rather than snapping cleanly.technique84-86°F
- ✓Insert lollipop sticks into the chilled cake balls and dip the stick tip into melted chocolate first before pushing into the ball, creating a glue point that prevents the cake pop from sliding off the stick during dipping.technique
- ✓Freeze formed cake balls for 10-15 minutes just before dipping (not longer) so the cold surface causes the melted chocolate coating to set within seconds, minimizing cracking from thermal shock while still allowing full coverage before it hardens.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Hot Cocoa Cake Pops
Embrace the warmth of the season with these delightful Hot Cocoa Cake Pops! Combining velvety milk chocolate cake with rich Swiss Miss hot cocoa mix and gooey marshmallow baking chips, these treats are a chocolate lover's dream come true. Perfectly poppable and irresistibly tasty, they're the ultimate sweet indulgence for chilly days!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup hot water (240 ml)
🥛Dairy & Eggs(2)
- 1 box Betty Crocker milk chocolate cake mix
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(3)
- marshmallow hot chocolate baking chips
- ultra white Stover and Company chocolate
- 2 packets of hot cocoa
👨🍳 Instructions
- 1
Prepare the cake mix according to the package instructions, substituting water with hot cocoa made from 2 packets of hot cocoa and 1 cup of hot water.
- 2
Add 1/2 cup of sour cream to the cake mix and bake as directed.
- 3
Once baked, crumble the cake into a mixing bowl and mix until it reaches a dough-like consistency.
- 4
Chop some marshmallow hot chocolate baking chips and mix them into the cake dough.
- 5
Melt the ultra white chocolate and mix in the remaining baking chips.
- 6
Form the cake dough into balls and dip them in the melted chocolate to coat.
💡 Pro Tips
- ✓Chill the cake and frosting (or binder) mixture at 40°F for at least 1 hour before rolling into balls, since cold fat solidifies and prevents the dough from crumbling apart or sticking excessively to your hands.timing1 hour at 40°F
- ✓Add the sour cream while the cake mix batter is still at room temperature (not hot cocoa liquid straight off the stove) to prevent the fat from breaking and creating a greasy, dense crumb instead of a tender one.ingredientroom temp ~70°F
- ✓Temper the ultra white chocolate to 84-86°F before dipping, since untempered white chocolate (which has a lower cocoa butter stability) will set streaky, dull, and soft at room temperature rather than snapping cleanly.technique84-86°F
- ✓Insert lollipop sticks into the chilled cake balls and dip the stick tip into melted chocolate first before pushing into the ball, creating a glue point that prevents the cake pop from sliding off the stick during dipping.technique
- ✓Freeze formed cake balls for 10-15 minutes just before dipping (not longer) so the cold surface causes the melted chocolate coating to set within seconds, minimizing cracking from thermal shock while still allowing full coverage before it hardens.timing10-15 minutes