Easy Halloween cake pops dipped in melted chocolate and decorated as pumpkins, mummies and festive sprinkles!
More fun Halloween recipes include Halloween Rice Krispie treats, chocolate strawberry ghosts and Halloween Oreo balls.
Table of Contents
Cake Pops for Halloween
We’re adding Halloween cake pops to the list of fun Halloween desserts that both kids and adults will love. The center is made with vanilla cake mix and frosting coated in a chocolate shell decorated as mummies and pumpkins!
Having an easy cake pop recipe for all occasions, including Valentine cake pops and Easter cake pops, is a simple and fun way to present your guests with a yummy treat they can either eat now or take home for later.
Why I Love This Recipe
- Grab-n-go. A fun little treat that doesn’t require you to eat at a table with a knife and fork. A great grab-and-go party option like my easy Halloween brownies.
- Versatile. This Halloween cake pops recipe can be customized however you’d like to decorate yours. Have fun with it!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- White cake mix: Grab a box of white cake mix and bake it according to package directions.
- Chocolate melting wafers: These candy melts will be used to coat some of the Halloween cake balls.
- White chocolate melting wafers: Ghirardi is my favorite brand to use.
- Buttercream frosting: You’ll need softened salted butter, powdered sugar, vanilla extract, and heavy cream (or milk).
- For the pumpkins: Orange melting wafers, green frosting, edible black ink pen.
- Optional: Sprinkles, jimmies, etc.
Substitutions and Variations
I typically have a stash of homemade vanilla cake mix I like to use. However, if you prefer chocolate cake pops, I have the best chocolate cake recipe for that.
You could also use vanilla frosting instead of buttercream frosting. Or, store-bought frosting works too.
To switch up the decorations, add a little green to your mummy cake pops to make some of them Frankenstein cake pops. Or use candy eyeballs or gel food coloring on your pumpkins instead of the pen.
How to Make Halloween Cake Pops
Once your cake is baked and slightly cooled, crumble into fine crumbs. Mix in frosting a few of tablespoons at a time until cake holds together. Scoop mixture, roll into a ball, and place on a plate. Repeat with the entire mixture, and freeze balls for 10 minutes.
Melt chocolate and white chocolate in two separate microwave-safe bowls for 30-second intervals. Dip each stick into chocolate and insert dipped part into center of cake pop. Place in freezer until chocolate is set.
Meanwhile, pour the melted white and dark chocolate into tall glasses. Divide and dip the cake pops to coat with whatever chocolate you’re using, spin it to remove excess, and sprinkle with jimmies, if you’re using them. Allow them to set.
For the pumpkins, melt the orange candy melts and dip the remaining balls in the chocolate. Allow them to harden with the rest of them.
Now, we decorate!
Tips on Decorating Halloween Cake Balls
- For the pumpkins, add a little green frosting on top for the stem, and draw a face with the edible pen.
- For the mummies, melt a few extra white candy melts and add them to a zip-top bag. Cut one of the corners and drizzle white chocolate back and forth across the cake pop. Stick on candy eyes before it sets, or wait until it sets to draw them on.
- Only work with about 5 pops at a time. You don’t want the others to soften too much as they wait for their turn to be dipped and decorated.
- To make a cake pop stand, use a styrofoam block or a glass full of uncooked rice. This will hold the Halloween cake pops up right as they set. It takes about an hour.
More cake pop recipes to try: Oreo cake Pops, cake balls, and this cake pop bouquet.
More Halloween Recipes
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Halloween Cake Pops
Video
Equipment
- 24 cake pop sticks
Ingredients
- 15 ounce box white cake mix , cook according to package directions in a 9×13" pan
- 5 ounce chocolate melting wafers
- 10 ounce package white chocolate melting wafers ,I prefer Ghiradelli
Buttercream Frosting
- 1 stick salted butter , softened
- 2-2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
For pumpkins
- 10 ounces orange melting wafers
- green frosting
- Black edible ink pen
Optional: Sprinkles, jimmies or other desired decorations
Instructions
Make Buttercream Frosting
- In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add 1 teaspoon vanilla and 1 1/2 cups powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
Make Cake Pops
- In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled slightly before crumbling). Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed (no need to use all the frosting). You don't want it too crumbly or it won't hold together.
- Using a cake pop press or medium cookie scoop and scoop cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
Dip in chocolate
- Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate microwave safe bowls. Begin by heating for 30 seconds and then stirring.
- Dip each lollipop stick into the chocolate and then into the center of the cake pop. Return to the fridge or freezer until chocolate is set. Pour chocolate into a glass cup or skinny jar and then dip cake pops, one by one. Gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
- Before the chocolate starts to harden, add Halloween sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop.
For pumpkins
- Dip cake pop in orange chocolate. Allow to harden and then add a little green frosting on top and draw a pumpkin face with the edible pen.
For mummies
- Wait for the first layer of chocolate to harden, then I used a ziplock bag to cut and drizzle more white chocolate melting wafers.
- Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
Notes
- Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others.
- After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.
- Discard any brown edges of the cake before crumbling.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
These will stay fresh at room temperature as long as they’re kept in a cool place. Cover in an airtight container for up to 4 days.
Yes! These freeze very well for up to 2 months in a freezer bag or freezer-safe container. They’ll need to be thawed at room temperature so no one bites into a frozen pop!
Categorized as: American, Cake + Cupcakes, Desserts, Halloween, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These cake pops are so cute and delicious! I followed the instructions and tips and they turned out perfectly!
So glad you enjoyed them!
These are the cutest cake pops!! My kids love cake pops. These will be a hit at our Halloween parties!!
So glad you enjoy them!
These were so fun! The kids loved making them together.
So glad you had fun making them!
We loved these adorable cake pops! So easy to make, too!
So glad you enjoyed them!