Fudge Cake Pops Recipes

FUDGE POPS

Steps:

• In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.

FUDGY CAKE POPS

Steps:

• Preheat oven to 325°F. Lightly spray the inside of each well of both sides of the cake pops pan with baking spray containing flour. In a medium saucepan, over low heat, melt chocolate chips and butter together; stir until smooth. Remove from heat and pour into medium bowl. Add sugar and cocoa; mix until blended. Add eggs, one at a time, mixing well after each addition. Add flour and salt; stir until blended. Fill each well of the bottom half of the cake pops pan (no holes) with a heaping tablespoon of batter. Place the top of the pan (side with holes) onto the bottom half of pan and secure. Place in oven (hole side up) and bake 15 to 18 minutes. Cool in pan 2 to 3 minutes on a wire rack. Remove cakes from pan and place on wire rack to cool completely. Wash and dry pans and repeat. If necessary, use a kitchen scissors or paring knife to snip off any extra batter that may have created a thin crust around the middle of each pop. Melt chocolate bark according to package directions. Dip a cake pop stick in the coating and insert halfway into a cake ball. Place in freezer a few minutes to set coating. Dip the cake pop in the coating, letting any excess drip off. Decorate with sprinkles as, if desired. Place on wax paper or insert into a foam block to harden. Makes about 24 cake pops.

FROZEN FUDGE POPS

Steps:

• Heat milk, sugar, cocoa powder, corn syrup, and 1/4 teaspoon salt in a 2-quart heavy saucepan, stirring, until sugar has dissolved. Remove from heat and stir in vanilla. Cool to room temperature or quick-chill in an ice bath. Pour into molds and freeze 30 minutes. Insert sticks (if using), then freeze until firm, about 24 hours.
• Run hot water over molds (or dip in hot water) to loosen pops before unmolding.

FROZEN FUDGE POPS

Steps:

• Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
• Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
• Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

RED VELVET CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

FUDGE POPS

Steps:

• In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
• Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative.

FUDGY CAKE POPS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a quarter sheet tray with parchment paper and spray with nonstick cooking spray.
• Combine the flour, cocoa powder, baking powder and salt in a large bowl. Reserve.
• Combine the granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs one at a time. Slowly add the sour cream, milk and vanilla. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour mixture.
• Spread the batter onto the sheet tray and bake, rotating the pan halfway through, until a toothpick inserted into the middle of the cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
• For the cream cheese frosting: Beat together the cream cheese, powdered sugar, butter, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Set aside.
• Place the cake into a food processor and pulse to crumble. Transfer to a bowl, then add 2 cups of the frosting and stir to combine. Take some of the cake and frosting mixture and roll into a ball, roughly the size of a golf ball. Insert a candy stick into the center. Place onto a parchment-lined sheet tray. Repeat with remaining cake and frosting mixture, to make about 12 pops. Place into the freezer to chill for 15 to 20 minutes.
• For the decorating: Set up 2 double boilers with a glass bowl fit over the top of each. Add the dark chocolate to one bowl, and the white chocolate to the other. Gently melt the dark and white chocolate over the double boilers, stirring frequently to ensure the chocolate is not burning on the bottom of the bowls.
• For the white chocolate eyeball cake pops: Dip half of the chilled cake pops into the white chocolate, rotating to make sure they are fully coated. Allow any excess chocolate to drip off. Place right-side up into a piece of Styrofoam and stick one candy eye into the center of the cake pop. Repeat with remaining cake pops, transfer to the fridge to chill for 10 minutes.
• Scoop 1/2 cup frosting into a small bowl and add 2 drops red food coloring. Mix to combine, then transfer into a pastry bag. Cut a very small amount off the tip, then pipe squiggly lines coming out from the candy eyes to resemble red veins.
• For the chocolate-dipped cake pops: Take the other half of the cake pops and dip into the dark chocolate, making sure to fully coat the cake and allowing any excess to drip off. Roll immediately in the black and orange nonpareils. Place right-side up into a piece of Styrofoam, then into the fridge to chill.

ROCKY ROAD FUDGE POPS

Steps:

• In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.

CHRISTMAS FUDGE POPS

Steps:

• Line 11x7-inch (2-quart) glass baking dish or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; grease foil with butter.
• In 3-quart heavy saucepan, mix sugar, milk, butter, marshmallows and salt. Heat to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Reduce heat to low. Stir in chocolate chips and vanilla until mixture can be stirred smooth. Pour into pan. Immediately sprinkle with nonpareils. Cool completely, about 1 hour.
• Use foil to lift fudge out of pan. With 2-inch Christmas tree-shaped cookie cutter, cut fudge. Insert 1 stick into bottom of each cutout. In small microwavable bowl, microwave vanilla chips and shortening on Medium (50%) 30 to 45 seconds; stir until chips can be stirred smooth. Drizzle over plain side of fudge. Let stand until set.