What is the trick to making cake pops?

The key to perfect cake pops is the right texture. The brownie and frosting mixture should be moist but not sticky, so it holds its shape. Chilling the cake pops before dipping prevents them from falling apart. Using high-quality chocolate and a bit of coconut oil or shortening ensures a smooth, even coating.

What not to do when making cake pops?

Avoid using too much frosting, as this can make the mixture too soft to roll. Don’t skip chilling the cake pops before dipping, or they may break apart in the chocolate. Also, never dip them into overly thick chocolate, as this can cause cracking or uneven coating.

Why are my cake pops falling apart when I dip them in chocolate?

If cake pops are falling apart, they are likely too soft or too warm. Make sure to chill them for at least 20–30 minutes before dipping. Another common mistake is not securing the lollipop stick. Dip the tip of the stick in melted chocolate before inserting it into the cake pop to help keep it in place.

Should you thin out chocolate before dipping cake pops?

Yes! Thick chocolate can make dipping difficult and create a heavy coating that cracks. To thin it out, mix in 1 teaspoon of coconut oil or shortening per cup of melted chocolate. Stir until smooth for an even, glossy finish.

Are cake pops supposed to be doughy?

Cake pops should be moist and fudgy, not raw or overly doughy. Too much frosting can make them too soft; adjust by adding more crumbled cake. Chilling before rolling helps them hold their shape with the perfect texture.

Brownie cake pops you’ll love - Oh Là Là Recipes

Description

These brownie cake pops are rich, fudgy, and coated in smooth chocolate. They are perfect for parties, gifts, or whenever you need a bite-sized chocolate treat!

Ingredients

Scale

Brownies (homemade or store-bought)
2–3 tbsp chocolate frosting
12–15 lollipop sticks
1 ½ cups semisweet chocolate or candy melts
1 tsp coconut oil or shortening
½ tsp espresso powder (optional)
½ tsp vanilla extract (optional)
Pinch of salt (optional)
Sprinkles, crushed nuts, or white chocolate drizzle (optional)

Instructions

1️⃣ Prepare the brownies
Bake or use store-bought brownies. Let them cool completely, then crumble them into fine crumbs using your hands or a fork.

2️⃣ Make the brownie mixture
Mix in 2–3 tablespoons of chocolate frosting until the mixture is moist and moldable but not sticky. Add more frosting one teaspoon at a time if needed.

3️⃣ Shape and chill the cake pops
Roll into 1 to 1.5-inch balls and place on a parchment-lined baking sheet. Insert a lollipop stick into each, then freeze for 20–30 minutes until firm.

4️⃣ Melt the chocolate coating
Melt semisweet chocolate or candy melts in 30-second intervals, stirring between each. Add 1 teaspoon of coconut oil or shortening for a smooth consistency.

5️⃣ Dip and decorate
Dip each cake pop into the melted chocolate, letting the excess drip off. Decorate immediately with sprinkles, crushed nuts, or a drizzle of white chocolate. Let them set at room temperature or refrigerate for 10–15 minutes.

Notes

Pro oh là là tip: for extra stability, dip the lollipop stick in melted chocolate before inserting it into the brownie ball. This helps secure it when dipping.

Prep Time: 30 minutes
Chill Time: 20–30 minutes