Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup boiling water
  • 12 oz candy melts (white, milk, or dark chocolate)
  • 1 tbsp coconut oil (optional, for thinning)
  • Sprinkles (for decoration)
  • Edible glitter (for decoration)
  • Drizzle chocolate (different color candy melts, optional)
  • 1 styrofoam block (about 6x6 inches, for cake pop stand)
  • Wooden lollipop sticks (12)
  • Decorative wrapping paper or paint (optional, for embellishments)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine the buttermilk, vegetable oil, vanilla extract, and egg. Mix until fully combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gradually add the boiling water, stirring until the batter is smooth and well combined.
  5. Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan, then transfer to a wire rack.
  6. Once the cake has cooled, crumble it into a large bowl using your hands or a fork until fine crumbs are formed.
  7. Using your hands, take about 1 tablespoon of the cake crumbs and form them into a ball. Place the balls on a parchment-lined baking sheet. Repeat until dough is used up. Chill in the refrigerator for at least 20 minutes to firm up.
  8. In a microwave-safe bowl, melt the candy melts, heating in 30-second intervals and stirring in between until smooth. If desired, add coconut oil to thin the consistency.
  9. Dip one end of a lollipop stick into the melted candy before inserting it into the cake ball (about halfway). This helps it stick. Once all sticks are inserted, place the cake pops back in the fridge to set.
  10. Once set, dip each cake pop into the melted candy, making sure it is fully coated. Gently tap off any excess coating.
  11. While the coating is still wet, sprinkle with your choice of decorations (sprinkles, edible glitter). If using drizzle chocolate, allow the coating to set slightly before adding the drizzle.
  12. Insert the decorated cake pops into the styrofoam block, allowing them to stand upright until fully set.