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Skeleton Cake Pops
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Spooky skeleton cake pops made with rich chocolate milk - a must-try treat for Halloween!
Ingredients:
  • For the cake layer:
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 6 tablespoons natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup chocolate milk
  • 1/2 cup vegetable oil
  • For the chocolate ganache frosting:
  • 7 ounces semi-sweet chocolate, chopped, about 1 1/3 cups
  • For the coating:
  • 24 ounces white chocolate chips
  • 2 ounces coconut oil, melted, about 4 tablespoons
  • For the decoration:
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 2 tablespoons natural unsweetened cocoa powder, sifted
  • Black food coloring
Instructions:
  • Preheat your oven to 350°F. Coat a 9-inch round cake pan with cooking oil and line the bottom with parchment paper for easy release.
  • Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly mixed. In a separate small bowl, beat together the chocolate milk, vegetable oil, eggs, and vanilla.
  • Combine the wet ingredients with the dry ingredients, gently folding and stirring with a large spatula until everything is well incorporated and there are no dry pockets remaining.
  • Transfer the cake batter into the greased cake pan and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
  • To crumble the cake, cool it in the pan, then carefully invert it into a large bowl. Remove the parchment paper and simply crumble the cake into small pieces using your hands.
  • Create the chocolate ganache: Combine chopped chocolate in a large bowl and melt in the microwave in 30-second intervals, stirring in between, until smooth (approximately 90 seconds). Stir in chocolate milk until mixture is smooth.
  • Combining ganache and cake: Pour half of the ganache into the bowl of cake crumbs. Stir with a spatula until absorbed, then add the rest of the ganache. Mix until most of the crumbs stick together. Use clean hands to massage the mixture until all crumbs are fully incorporated and sticking together.
  • Shape into 1-inch balls by rolling the mixture between your hands to create a smooth texture. Place them on a sheet pan and chill in the refrigerator for 10 minutes while you prepare the white coating.
  • Prepare the white coating: In a large bowl, melt the white chocolate in the microwave in 30-second intervals, stirring each time until fully melted (usually 60-90 seconds). Be careful not to overheat. Once melted, add the coconut oil to the bowl and stir to thin the mixture for easier cake pop coating.
  • After chilling, dip one end of the lollipop stick into white chocolate, then insert it into a cake ball to secure. Dip the ball into the white chocolate coating, tap off excess, and place on a wooden holder or a box with holes. Repeat with remaining cake balls. Let the coating dry while preparing decorations.
  • To make the black piping frosting, combine the butter, powdered sugar, and cocoa powder in the stand mixer bowl with the paddle attachment. Beat on medium speed until creamy, ensuring everything is well blended by scraping down the sides as needed. Mix in black food coloring until desired color is reached, then transfer the frosting to a pastry bag with a small plain tip.
  • Get creative: Decorate the cake balls once they are hardened and dry (the coating will have a dull appearance). Practice drawing fun faces on parchment or wax paper before decorating the cake pops. Repeat for all cake pops.

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