Note  - Can be stored in freezer for up to 3 months!


For the cake pops:

  • 1 cup all-purpose flour (125 grams)
  • ¼ cup plus 2 tablespoons Of Cream Cocoas Premium Ecuadorian Cocoa Powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar (100 grams)
  • ½ cup granulated sugar (100 grams)
  • ⅓ cup canola or vegetable oil (80 ml)
  • ½ cup buttermilk (120 ml)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup boiling water (120 ml)
  • 1 teaspoon instant espresso powder (optional)

For the chocolate frosting:

  • ¼ cup unsalted butter, softened (½ stick; 60 grams)
  • ¾ cup powdered sugar (90 grams)
  • 2 tablespoons unsweetened cocoa powder, sifted (10 grams)
  • 1 tablespoon milk (15 ml)
  • ¼ teaspoon pure vanilla extract

For the chocolate coating:

  • 16 ounces semi-sweet chocolate (I used 4, 4oz Ghiradelli Semi Sweet Chocolate Bars)
  • 1 tablespoon refined coconut oil (14 grams)
  • Optional: sprinkles or chopped nuts for decoration


  1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add brown sugar and granulated sugar, mix well.

  3. Stir in canola oil, buttermilk, egg, and vanilla extract until just combined.

  4. Dissolve instant espresso powder in boiling water and add it to the batter, mixing until well combined.

  5. Pour the batter into the prepared cake pan. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

  6. To make the chocolate frosting, beat softened butter until smooth. Add powdered sugar and cocoa powder, mix until well combined. Stir in milk and vanilla extract until creamy.

  7. Crumble the cooled cake into small pieces in a large bowl. Add ½ cup of the chocolate frosting and mix until the mixture resembles cookie dough.

  8. Roll the cake-pop mixture into 1-tablespoon sized balls and place them on a parchment-lined baking sheet. Freeze for 1 hour.

  9. In a microwave-safe bowl, melt the semi-sweet chocolate and coconut oil in 30-second intervals, stirring well until smooth.

  10. Take out a few cake balls from the freezer at a time. Dip the end of a lollipop stick into the melted chocolate, then insert it into the center of a cake ball. Dip the cake pop into the melted chocolate, coating it completely (excluding the stick). Tap the stick gently to remove excess chocolate. Add sprinkles or chopped nuts if desired. Place the cake pop in a styrofoam block to set.

  11. Repeat with the remaining cake balls until all are coated in chocolate.

Enjoy your delightful chocolate cake pops!

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