Chocolate Cakepop

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Chocolate Cakepop

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Prep time 1 hour
Total time 1 hour
 Author: Divas Can Cook
Serves: 13


  • Chocolate Cake, prepared (I used ½ of a 9×13 devils food box cake)
  • Chocolate Frosting (amount depends on moistness of cake. I used two big spoonfuls. See video)
  • 2 boxes Premium white chocolate ( I used Baker’s brand)
  • cake pop sticks
  • sprinkles


  1. Add cake to a large bowl.
  2. Crumble until it resembles fine crumbs
  3. Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.
  4. Use your hands to incorporate the frosting into the cake crumbs.
  5. Use a mini ice cream scoop and scoop out two balls of cake mixture.
  6. Roll the mixture into a tight ball and place on a plate.
  7. Repeat until all the cake mixture has been rolled into balls.
  8. Melt 2-4 ounces of white chocolate in the microwave.
  9. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
  10. Freeze for about 20 minutes.
  11. Meanwhile prepare all of your decorating supplies.
  12. Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
  13. Remove cake balls from freezer.
  14. Dip cake balls carefully into the chocolate until covered.
  15. Let the excess chocolate drip off. Swirl and tap gently if needed.
  16. Add the sprinkles while the chocolate is still wet. It will harden quickly.
  17. Stick the decorated cake pop into a styrofoam block to finish setting.
  18. Place into the freezer to speed up setting time.
  19. Cover with a clear treat bag & ribbon for gift giving, if desired.
  20. Store in a single layer, in an airtight container.
  21. Enjoy!


~TIPS~ Want to use food coloring? I’d suggest using the candy melts instead of white chocolate for the coating. I wasn’t impressed with how the white chocolate took the food coloring. It made the chocolate thicker.I purchased all of my ingredients including the cake pop sticks and sprinkles at Target. The styrofoam I had already, but you can get a block of styrofoam at crafts stores or Walmart. The recipe (using only ½ of a 9 X 13 cake) makes about 13 medium sized cake balls. Feel free to change up the cake, frosting and coating. Red velvet cake, with cream cheese frosting and white chocolate coconut coating is really good! You can also use homemade cake and homemade frosting but I seriously can’t tell the difference in taste.

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 Related image
Prep in 45 M
Cooks in 15 M
Total in 60 M
 Makes: 4 Servings


    • 1 cup All Purpose Flour (Maida)
    • 1/2 cup Sugar
    • 1/2 cup Salted butter
    • 3/4 cup Milk
    • 1/2 tablespoon Baking powder
    • 1/2 teaspoon Baking soda
    • 1/2 tablespoon Vanilla Extract

For frosting

  • 2 cups Dark chocolate , melted
  • 2 cups White Chocolate , melted
  • Decorative sugar (Cake/ Candy Sprinkles) , to decorate

Directions for Eggless Cake Pops Recipe

  1. To begin making the Eggless Cake Pops recipe, first sieve all the dry ingredients including flour, baking powder, baking soda and keep it aside.
  2. Take a bowl and blend/whisk butter for 5 minutes using a blender. It should become light and fluffy.
  3. Then add vegetable oil and sugar and whisk for another 3 minutes. Further add vanilla extract and milk(half) and whisk.
  4. Now, add in rounds the dry ingredients and fold them nicely. Keep adding rest milk as required.
  5. Pre heat the oven at 200 degree Celsius for 10 minutes. Pour the batter in the cake pop mould.
  6. Bake for 15 minutes at 150 degree Celsius. Let it cool properly else the pops might break.
  7. The next step is to frost the pops. Melt the dark and white chocolates separately in a bowl.
  8. Attach a toothpick stick or a pop stick to the cake pops.
  9. Now, dip the cake pops in the chocolate bowls and cover it from all sides.
  10. Place them in a vertical positions and decorate with sprinkles of your choice. Let them cool properly before serving.
  11. Serve Eggless Cake Pops Recipe in your parties as a dessert

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Vegan Cake Pop 

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Prep time:20 mins
Cook time:40 mins
Total time:1 hour
Perfect for a evening out with the girls, or an afternoon in at a baby shower, these customizable cake pops are easy to make, and fun to eat. Just stick them onto a cake pop stand and you’re ready to go! Veggie cake pops for the win!
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: American
Serves: 15
Vegan Icing
  • 1 cup vegan butter or shortening ( I like Earth Balance)
  • 3 cup powdered sugar
  • 2 tsp pure vanilla extract
Vegan Icing
  1. Cream together shortening and vanilla extract until combined.
  2. Add sugar 1 cup at a time until icing resembles a thick paste.
Vegan Cake
  1. Either make your favorite cake from scratch, or buy a pre-made cake mix just follow the instructions and use egg replacer and almond milk!
Cake Pops
  1. When your cake is ready, take it out of the oven and crumble it into a bowl, or use a potato masher and mash the crap out of your cake (in your bowl).
  2. Stir in your vegan frosting, a little at a time. Once your cake and icing cling together when you roll it in a ball, you’re ready to go. Stick this mixture in the fridge for about 15 minutes.
  3. After the dough is a bit stiff, roll out your balls of cake! you want them to be about an inch and a ¼ thick. Roll them out and place them on a parchment paper-lined baking sheet, and refrigerate again.
  4. Melt your favourite vegan chocolate chips, or bar of raw chocolate in a double boiler. Using lollipop sticks or kabob sticks, dip them slightly in the melted chocolate before inserting them half way into each chilled cake ball.
  5. Dip your cake balls into the melted chocolate and make sure they are coated evenly with sweet vegan goodness. Place them onto a cake pop stand or styrofoam to let them begin to harden.
  6. You can decorate them anyway you wish! I like to keep it simple and sprinkle them with Himalayan Rock Salt or dip them in a bath of shredded coconut. But the decor ideas are endless; make them into little animals, fun colours, or even a penis shaped bachelorlette treat!

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Eggless Coffee Cupcakes

  • Chef: Nishtha Asrani
  • Recipe Servings: 6
    Prep Time: 10
  • Cook Time: 45 Minutes


  • Dry ingredients:
  • 1 cup maida/ flour
  • 1 tsp baking powder
  • 3/4th cup sugar, powdered
  • 1 1/2 Tbsp cocoa powder

  • Wet ingredients:
  • 1/2 tsp vanilla essence
  • 5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)
  • 3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter’s smoothness)
  • 1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)

How to Make Eggless Coffee Cupcakes

  1. Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.
  2. In a bowl sift maida, baking powder, cocoa powder and sugar.
  3. Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.
  4. Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)
  5. You check if they’re done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it’s done.
  6. Take the cupcakes out of the oven. Let them cool entirely. Note: Do not frost them unless they are completely cool as the frosting will start to melt.
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Total: 40 min
Active: 20 min
Yield: 24 frosted cupcakes
Level: Easy
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoon red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note

*Frost the cupcakes with a butter knife or pipe it on with a big star tip.


no eggs, no butter

These double chocolate muffins have no eggs and no butter. They are chocolaty, super moist with a very tender crumb.

Course Breakfast/Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 223 kcal
Author As easy as apple pie


  • 200 grams (1 3/4 cup minus 1 tablespoon) all-purpose flour sifted and divided
  • 90 grams (1/3 cup+1 tablespoon) light brown sugar
  • 55 grams (1/4 cup) granulated sugar
  • 70 grams (2/3 cup) unsweetened cocoa powder sifted
  • 16 grams (4 teaspoons) baking powder
  • 1 teaspoon vanilla essence
  • 450 ml (1 3/4 cup+ 2 tablespoons) skimmed milk you can use full fat milk, almond milk or soy milk
  • 30 grams (3 tablespoons) sunflower oil or canola oil
  • 120 grams (4.2 ounces) semi-sweet chocolate chips


  1. Put the chocolate chips in the freezer and line a muffin tin with paper liners.
  2. Preheat the oven to 180 degrees C (350 degreesF).
  3. In a large bowl, combine 180 grams (1 1/2 cup) flour, sugars, cocoa powder and baking powder.
  4. In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
  7. With a rubber spatula, gently fold the chocolate chips into the batter.
  8. Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
  9. Sprinkle the remaining chocolate chips onto the tops of the muffins.
  10. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
  12. Enjoy your double chocolate muffins!


Store the double chocolate muffins in an airtight container for up the 3 days

Double Chocolate Chip Muffins – no eggs, no butter
Amount Per Serving
Calories 223 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1.8g 9%
Cholesterol 2mg 1%
Sodium 62mg 3%
Total Carbohydrates 39.1g 13%
Dietary Fiber 2.7g 11%
Sugars 19.3g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

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