Cake pops are all the rage and for good reason. They’re the perfect grab-and-go dessert at a party for any occasion, and they’re easily customizable: you can match party theme each and every time you make them. For Halloween, try these monster cake pops inspired by Oh Sweet Day.
Your little (and big) ghosts and goblins will have a hard time keeping their hands off these not-so-scary monsters. They’re not only charming (yes, monsters can be cute!), they’re delicious. These cake pops start with a made-from-scratch recipe that will win the hearts of your guests every single time.
You’ll find some of your favorite ingredients here, like sugar, flour, cocoa powder and vanilla extract.
Continue adding cake batter ingredients
This cake recipe also has sour cream, which gives the mixture a creamy kick.
Begin buttercream frosting for Monster cake pops
While your cake is cooling, it’s time to create some delectable chocolate buttercream. This consists of butter, powdered sugar, vanilla, heavy cream and cocoa powder, and all of these delightful ingredients are combined to make your smooth chocolate buttercream.
Create cake pop mixture
After your cake has cooled, break it up into chunks and beat it until it’s been reduced to crumbs.
Add in, a little at a time, until a sticky dough forms.
This thick and sticky texture is ideal
Too thick or too thin and the cake pops will be difficult to form.
Scoop out tablespoons of cake pop mixture
Roll into balls and chill for 30 minutes in the refrigerator.
Coat cake pops thoroughly
The rest of this recipe is probably the most fun. Dip each cake-pop-to-be in your melted orange Candy Melts, then add eyeballs and let them dry completely.
Decorate Monster cake pops
Of course, monsters need hair, so you’ll use your black Candy Melts and pipe the candy on top using a very small hole snipped in a bag.
Adorable and just spooky enough for Halloween
Add some creativity and fun to your next Halloween party!
Monster cake pops are so cute you may not even want to eat them!
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
1 stick (8 tablespoons) unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 cup unsweetened cocoa powder, sifted
1 bag orange Candy Melts (or your preferred color( for body
1/2 bag black Candy Melts (or your preferred color) for hair
To prepare the cake, preheat oven to 350F. Grease an 8-inch square cake pan, and line with parchment paper.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Add in the egg, sour cream, oil and vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Pour batter in the prepared pan, and bake for 20 to 25 minutes.
Transfer cake pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack to let cool completely.
While the cake cools, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed.
Add powdered sugar. With 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 three minutes, or until buttercream becomes light and fluffy.
Line a couple of cookie sheets with parchment paper and set aside.
Break the cooled cake into a few big chunks by hand and place the cake pieces into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until the big pieces turn into crumbs.
Add 1 to 1-1/2 cups buttercream frosting gradually into the cake crumbs and blend until the mixture becomes a dough.
Using a tablespoon, scoop a portion of dough and then roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.
Melt small amount of Candy Melts (body color) in the microwave or a double boiler gradually, stirring until blended. Dip one end of a lollipop stick in the melted candy and insert into a cake ball. Repeat until you are done. Refrigerate again for 15 minutes.
Melt the remaining Candy Melts (body color) in the microwave. Dip each cake pop in the melted candy 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. Let it set and harden completely. Repeat with the remaining cake pops.
Place the other batch of Candy Melts (hair color) in a resealable microwavable plastic bag. Microwave on high for 20 to 30 seconds to completely melt the candy.
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. Add sprinkles as desired. Allow to set and harden completely before serving.