Halloween Cake Pops Recipe

Directions

1. Follow the instructions on the chocolate cake mix box to prepare the batter. Bake it until a toothpick inserted in the center comes out clean, then let the cake cool completely.
2. In a mixing bowl, beat the butter and powdered sugar together with an electric mixer. Slowly add the heavy cream and continue beating until the mixture becomes light and fluffy. Stir in the vanilla extract.
3. Break the cooled cake into fine crumbs in a large bowl. Add 1 cup of the prepared buttercream and mix until the consistency is smooth. If it seems too dry, incorporate a bit more buttercream.
4. Firmly press the cake mixture into silicone molds, making sure it reaches every corner. Level off the tops, push a popsicle stick into each, and allow them to set for 4 hours or overnight.
5. In a microwave-safe bowl, combine the white candy melts with 1 tablespoon of coconut oil. Heat in 30-second bursts, stirring between each, until fully melted and smooth.
6. Remove the cake pops from the silicone molds. Dip each one into the melted white candy, letting any extra drip away, then set it on parchment paper. Do this for all the ghost-shaped pops.
7. Melt the orange candy melts with another 1 tablespoon of coconut oil. Dip the candy corn–shaped pops about halfway into the orange coating, allow the excess to drip off, and let them set. After they're firm, dip the tips into melted yellow candy melts.
8. Melt the semi-sweet chocolate chips with 1/2 tablespoon of coconut oil. Transfer the melted chocolate to a piping bag and pipe spooky faces onto the ghost cake pops.
9. Place all finished cake pops in the refrigerator for 30 minutes to fully set. Then serve and enjoy these creepy Halloween goodies!