You know those rich, fudgy little cake pops at Starbucks? Yeah… this is that. But better—because you can make a whole batch at home with simple ingredients, and they taste just like the real thing (maybe even better).
Perfect for birthdays, holidays, or just when you’re craving a sweet little chocolate bite. Let’s get rolling—literally.
📋 What You’ll Need
Cake Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 tsp vanilla extract
Frosting Ingredients
- 2 tbsp butter, softened
- ¼ cup cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
Coating
- 1 ½ cups chocolate candy melts or semisweet chocolate chips
- 1 tbsp coconut oil (for thinning)
- Chocolate sprinkles (optional)
- 12–15 lollipop sticks
Tools
- Mixing bowls
- Hand mixer
- Baking dish
- Parchment paper
- Cookie scoop or spoon
- Microwave-safe bowl
- Lollipop sticks
⭐ Pro Tips
- Use room temp ingredients—makes everything blend better.
- Don’t overmix the cake batter. You want it tender, not tough.
- Chill the cake balls before dipping so they stay firm.
- Add sprinkles right after dipping while the coating is still wet.
- Use coconut oil to get that smooth candy shell.
🔄 Substitutions & Variations
- No sour cream? Sub with plain Greek yogurt.
- Don’t have candy melts? Use chocolate chips with a little coconut oil.
- Want darker chocolate? Use dark cocoa powder and bittersweet chips.
- Add espresso powder to the batter for mocha vibes.
⏳ Make-Ahead Tips
- Bake cake a day ahead and store covered.
- Cake balls can be frozen before coating.
- Finished cake pops keep in fridge for 4–5 days.
👩🍳 How to Make Starbucks Copycat Chocolate Cake Pops
1. Cream Butter & Sugars
In a bowl, beat softened butter, sugar, and brown sugar until light and fluffy.
2. Add Eggs, Vanilla, Sour Cream
Mix in eggs, vanilla extract, and sour cream until smooth.
3. Add Dry Ingredients & Milk
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into wet ingredients, alternating with milk, just until combined.
4. Bake the Cake
Pour batter into a greased baking dish and bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean.
5. Make the Frosting
In a bowl, beat together butter, cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth and fluffy.
6. Crumble Cake & Mix with Frosting
Once the cake is cooled, crumble it finely and mix with frosting until it holds together like dough.
7. Roll & Chill the Cake Balls
Roll into 1-inch balls and place on a parchment-lined tray. Chill in the fridge for 1 hour.
8. Dip in Chocolate Coating
Melt chocolate candy melts with coconut oil. Dip each cake ball using a lollipop stick.
9. Add Sprinkles & Set
Sprinkle on chocolate sprinkles while the coating is still wet. Let pops stand upright to set.
🥡 Storage Tips
- Store in airtight container in fridge for up to 5 days
- Freeze uncoated cake balls up to 1 month
- Let coated pops come to room temp before serving for best texture
🍫 That’s a Wrap!
These Starbucks copycat chocolate cake pops are fudgy, rich, and just the right amount of indulgent. Perfect for a party tray or that midweek chocolate craving. Try them and tag me if you do—I can’t wait to see your pops! 🎉🍫
