Calling all chocolate lovers, this recipe is for you! Back in June we celebrated my son’s 2nd birthday and we made it dinosaur themed. I made a cute 2 layered yellow cake with dinosaur scales up the side (forgot to take a picture before we dug in!) but we had a bunch of young kids coming. I had never made cake pops but my sister was in town and said she loved to make them, so we made some funfetti ones together. Well not only did they taste amazing, they were super cute and so easy for the kids and adults alike to pick up and snack on. Since then I decided to makes some more and man on man, these chocolate nutella cake pops turned out soooo good!
Recipe tips
- Trim the edges: After the cake is baked and cooled, you will add it into a large bowl or bowl of a stand mixer and add in the Nutella to form the cake pops. The first time I made these I found the edges of the cake were more baked than the soft center, and I’d bite into the cake pop and get a little crunchy piece of cake. I wasn’t a fan of this texture so my suggestion is to trim those edges off before mixing in the Nutella.
- Chill the cake balls: After you scoop and make the cake balls make sure you chill them for at least 1 hour in the refrigerator. Do not freeze them! After an hour and you push the stick into the cake balls, refrigerate again for 30 minutes. After you dip the cake balls in chocolate they do not need to be refrigerated.
- Dipping chocolate: When it comes to the chocolate you dip the cake pops into I highly suggest using either melting wafers or chocolate baking bars. If you only have chocolate chips you can use them but they tend to seize up or not melt as nice. Ghirardelli has milk chocolate melting wafers in a bag and I use about 1 1/2 bags for this recipe.
These cake pops are delicious, fun and totally customizable for whatever occasion you are celebrating! They do take about 2 1/2 hours to come together but aside from time they are easy! If you end up trying the recipe please leave a rating and review below 🙂
Nutella Cake Pops
Ingredients
For the cake:
- 2 cups granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 1 ¾ cup all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup coffee
Other ingredients:
- 1 13 oz container of Nutella
- 12 oz milk chocolate I prefer to use Ghirardelli melting wafers
- ½ cup sprinkles
- 40 lollipop sticks
Instructions
- Spray a 9×13 in metal baking pan with nonstick cooking spray and preheat the oven to 350°. In a large bowl whisk the granulated sugar, eggs, vanilla extract, buttermilk and vegetable oil. Add in the flour, cocoa powder, baking soda and salt and whisk until combined. Add in the coffee last and whisk until everything is incorporated.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until the cake is baked through. Remove from the oven and allow to cool completely.
- Once the cake has cooled, flip the cake out onto a baking sheet and trim any crispy edges off. Add the cake to the bowl of a stand mixer fitted with the paddle attachment and add in ¾ of the jar of Nutella. Mix on low to incorporate. You want the mixture to stick together but not be too moist. Add in more Nutella to reach desired consistency.
- Line a baking sheet with parchment or was paper. Use a medium sized cookie scoop (about 2 tbsp each) to scoop each cake ball. Roll in your hands to create a ball and place on the prepared baking sheet. Repeat and evenly space. Place the pan in the refrigerator and chill for at least 1 hour.
- Once you're ready to assemble, melt the chocolate wafers in a heat proof bowl for 30 seconds at a time, stirring in between, until completely melted. Remove the cake balls from the fridge. Dip ¼ inch of the popsicle stick into the melted chocolate and press into the base of the cake ball, about 3/4 of the way through. Dip the full cake pop into the chocolate covering the entire ball. Hold above the bowl of chocolate to allow excess chocolate to drip off.
- Set the cake pops upright into a cake pop stand or a piece of Styrofoam and, while the chocolate is still wet, sprinkle the top with a generous amount of sprinkles. Repeat until all the cake pops are coated and topped with sprinkles. Allow to dry completely. You can enjoy immediately or store in an air tight contained at room temperature for up to one week.
A cup of coffee for kids’ pops?