Halloween Cake Pops Recipe

Directions

1. Get your chocolate cake mix ready and follow the instructions on the package. Bake the batter until a toothpick stuck into the center comes out clean. Let the cake cool down completely.
2. In a mixing bowl, beat the softened butter and confectioner's sugar together with an electric mixer. Slowly pour in the heavy cream and continue mixing until the mixture is light and fluffy. Stir in the vanilla extract.
3. Break the cooled cake into small crumbs in a large bowl. Add 1 cup of the buttercream you just made and mix until everything comes together into a smooth dough. If the dough feels dry, add a little more buttercream.
4. Press the cake mixture firmly into silicone molds, making sure it gets into every corner. Flatten the tops evenly, then insert a popsicle stick into each one. Let them set for 4 hours or overnight.
5. Melt the white candy melts together with 1 tablespoon of coconut oil. Heat in 30-second bursts in the microwave, stirring between each, until the mixture is smooth and fully melted.
6. Carefully remove the cake pops from the molds. Dip each one into the melted white candy, letting any extra drip off. Place them on parchment paper to harden. Do this for all your ghost pops.
7. Melt the orange candy melts with 1 tablespoon of coconut oil. Dip the candy corn pops about halfway into the orange, letting the excess drip off. After they set, dip the tips into melted yellow candy melts (melted with the remaining 1/2 tablespoon of coconut oil).
8. Melt the semi-sweet chocolate chips with 1/2 tablespoon of coconut oil until smooth. Transfer the melted chocolate to a piping bag or a small ziplock bag with a tiny corner snipped off. Pipe little faces onto the ghost pops.
9. Place all the decorated pops in the refrigerator for 30 minutes to firm up before serving.
10. Serve your spooky Halloween treats and enjoy the festive fun!