Ingredients
Scale
- 1 box of chocolate cake mix (plus ingredients listed on the box)
- 1/4 cup powdered sugar
- 10 Oreo cookies, crushed into fine crumbs
- 16 oz of white chocolate candy melts (Ghirardelli brand recommended)
- 24–30 lollipop sticks
Instructions
- Bake the Cake: Start by preparing the chocolate cake mix according to the instructions on the box. Be careful not to overbake it to keep it moist.
- Mix the Dough: While the cake is still warm, transfer it to a stand mixer. Add powdered sugar and the crushed Oreo cookies, saving a few tablespoons of crumbs for later use. Mix on low speed until the dough comes together and can be pressed into a ball.
- Shape the Cake Pops: Roll the dough into small, bite-sized balls with your hands, or use a cake pop press for a uniform shape. Arrange them on a baking sheet and place them in the freezer to chill.
- Prepare the Chocolate Coating: Melt the white chocolate candy melts either in the microwave or using a double boiler. Follow the package directions for best results.
- Insert the Sticks: Once the chocolate is melted, dip the end of each lollipop stick into the chocolate, then gently insert it into the center of each cake ball. This will help the sticks stay in place.
- Chill Again: Return the cake pops to the fridge or freezer to allow the chocolate coating on the stick to harden.
- Dip and Decorate: Pour the melted chocolate into a tall glass or jar for easy dipping. Dip each cake pop into the chocolate, allowing any excess to drip off. While the chocolate is still wet, sprinkle the reserved Oreo crumbs on top for extra texture and flavor.
- Set and Serve: Stand the cake pops upright in a foam block or a cardboard box with holes until the chocolate hardens. Once set, you can enjoy them as-is or wrap them individually in decorative bags with ribbons.
Notes
- Store at room temperature for up to 3 days.
- For longer storage, freeze for up to 2 months and let thaw at room temperature before serving.
- Cook Time: 20 minutes