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The cake pops are being placed in the fridge on the white marble cooktop to set for 30 minutes. They are ready to serve as fun and spooky Halloween treats!

Halloween Cake Pops Recipe

These fun and festive ghost and candy corn cake pops are a perfect Halloween treat! Made with moist chocolate cake, fluffy buttercream, and coated in colorful candy melts, they bring a spooky twist to your dessert table. The combination of white, orange, and yellow candy melts creates candy corn pops, while chocolate piped ghost faces give a playful finish to the ghost cake pops.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 20
Calories 210 kcal

Equipment

  • Mixing bowls
  • Electric Mixer/Stand Mixer
  • Whisk
  • Silicone Cake Pop Molds
  • Popsicle Sticks
  • Food Processor/Ziploc Bag
  • Sharp Knife
  • Piping bag
  • Microwave-safe bowls
  • Spatula
  • Parchment paper
  • Refrigerator

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup unsalted butter room temperature
  • 2 1/4 cups confectioner’s sugar
  • 2-3 Tbsp. heavy whipping cream
  • 2 tsp. vanilla extract
  • 2 cups white candy melts
  • 1 cup orange candy melts
  • 1/2 cup yellow candy melts
  • 1/4 cup semi-sweet chocolate chips
  • 3 1/2 Tbsp. coconut oil or vegetable oil, divided

Instructions
 

Bake the Cake:

  • Prepare the chocolate cake mix according to package directions. Bake until a toothpick inserted comes out clean. Allow the cake to cool.
    A chocolate cake is being prepared according to package directions and baked until a toothpick inserted comes out clean. The cake sits on the white marble cooktop, cooling before the next steps

Make the Buttercream:

  • Using a mixer, cream the butter and confectioner's sugar, gradually adding in the heavy cream until light and fluffy. Mix in vanilla extract.
    A stand mixer on the white marble cooktop is creaming unsalted butter and confectioner's sugar together. Gradually, heavy cream is being added until the buttercream becomes light and fluffy, followed by vanilla extract

Combine Cake and Buttercream:

  • Crumble the cooled cake into a bowl, add 1 cup of buttercream, and combine until smooth. If dry, add more buttercream.
    The cooled chocolate cake is crumbled into a large bowl on the white marble cooktop. One cup of buttercream is being added and mixed into the cake crumbs to form a smooth, moldable mixture

Shape the Cake Pops:

  • Press the cake mixture into silicone molds, pressing it into all corners. Flatten the tops, insert popsicle sticks, and let set for 4 hours or overnight.
    The cake mixture is being pressed into silicone molds on the white marble cooktop. Popsicle sticks are inserted into the flattened tops, and the pops are set aside to chill for 4 hours or overnight.

Melt White Candy Melts:

  • Melt white candy melts with 1 tablespoon of coconut oil in 30-second intervals until smooth.

Dip Ghost Cake Pops:

  • Pop the cake pops out of molds and dip them in the melted candy. Allow excess to drip off, then place them on parchment paper. Repeat for all ghost pops.
    Ghost-shaped cake pops are being removed from their molds on the white marble cooktop. Each pop is being dipped into the smooth white candy melt, with the excess dripping off before being placed on parchment paper.

Dip Candy Corn Pops:

  • Melt orange candy melts with 1 tablespoon of coconut oil and dip candy corn pops halfway through, letting the excess drip off. Once set, dip the tips in yellow candy melts.

Finish Ghosts:

  • Melt chocolate chips with 1/2 tablespoon of coconut oil. Use a piping bag to draw faces on the ghost pops.
    Melted semi-sweet chocolate chips mixed with coconut oil are being piped onto the ghost cake pops, forming spooky faces. The pops sit on the white marble cooktop, ready to set.

Set and Serve:

  • Allow everything to set in the fridge for 30 minutes before serving.
  • Enjoy your spooky Halloween treats!