guest post by ashley schuering - https://confessionsofagroceryaddict.com

 

Halloween is one of our favorite times of year here at Chuao Chocolatier. Between the costumes, the candy, and the excuse to sneak chocolate into just about everything, it’s pure magic! This year, we’re taking spooky sweets to the next level with a treat that’s equal parts cute and creepy: Chocolate Halloween Cake Pops.

They’re bite-sized, rich, and ridiculously fun to decorate. perfect for parties, trick-or-treat giveaways, or a weekend baking session with the little monsters in your life. Plus, thanks to the luxurious flavor of Chuao chocolate, these cake pops are guaranteed to put a spell on everyone who tries one. 

Ingredients

You only need a few pantry staples and your favorite Chuao bar to make these spooktacular treats.

• 1 box chocolate cake mix, prepared as instructed 

• 1 cup chocolate frosting (recipe below)

• 24 ounces white chocolate melts or almond bark + oil-based food coloring 

• Cake pop sticks and holder (or a shoebox with holes punched in it)

• Decorating supplies (edible markers, Halloween sprinkles, eyeball candies, etc.)

Chocolate Frosting

*adapted from sugar spun run

• 1 bar Spicy Maya (or the dark chocolate flavor of your choice), chopped into small pieces of roughly the same size

• ½ cup (113 g) unsalted butter, softened to room temperature

• 2 cups (125 g) powdered sugar 

• ¼ teaspoon vanilla extract  

• ¼ teaspoon salt 

• 1 Tablespoon (15 ml) heavy cream, or more as needed

How to Make Halloween Cake Pops

Step 1: Make the Frosting. Melt your chopped Chuao chocolate and let it cool slightly. Meanwhile, beat the butter and powdered sugar until light and fluffy. Add the melted chocolate, vanilla, and salt, then drizzle in the cream as you mix until your frosting is smooth, airy, and irresistible.

Step 2: Form the Cake Balls. Crumble the cooled chocolate cake into a large bowl. Add about a cup of frosting (or all of it for a richer texture) and mix until the consistency is like soft cookie dough. Use a melon baller or cake pop mold to shape even balls, then insert a cake pop stick halfway into each one.

Step 3: Chill. Freeze the cake pops for 30-60 minutes, just until firm. This will make dipping a breeze and prevent the cake from crumbling in the chocolate.

Step 4: Dip. Melt your chocolate or almond bark in a microwave-safe bowl, stirring until smooth. Divide into separate bowls if you’d like multiple colors, tinting each with oil-based food coloring. Dip the chilled cake pops one at a time, letting any excess chocolate drip off before setting them upright in your holder to dry.

Step 5: Decorate. Now for the fun part! Grab your sprinkles, candy eyes, and edible decorations, and bring your cake pops to life. You can drizzle on contrasting melted chocolate, draw on faces with food markers, or pipe on colorful “blood,” scars, or stitches.

Halloween Cake Pop Ideas

The great thing about Halloween cake pops is how many different ways you can decorate them. just let your imagination run wild. These designs are a jumping-off point.

• Mummies: Use white candy melts to drizzle bandages across your cake pop, then press on candy eyes.

• Frankenstein: Dip in green-tinted chocolate, add eyes, and pipe extra chocolate “bolts” for the neck.

• Monsters: Go wild with bright colors and odd numbers of eyes. Use food markers to add goofy smiles or sharp teeth.

• Pumpkins: Dip in orange chocolate, draw a jack-o-lantern face, and add a green chocolate “stem.”

• Jack Skellington: Use white candy melts and a black marker to create the iconic face from The Nightmare Before Christmas.

• Eyeballs: Dip in white chocolate, draw red “veins,” and stick a candy eye in the center for that gory Halloween flair.

• Witches: Use green chocolate for the base, add a hand-drawn scowl, and top with mini edible hats you can find online.

Optional Cake Mix Hacks

Want to level up your cake base for an even more decadent flavor? Try these simple swaps.

• Replace water with milk or buttermilk for extra richness.

• Use melted butter instead of oil for a denser, richer consistency.

• Add an extra egg for a pound cake texture.

• Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor.

Expert Tips

• Chill before dipping: Cold cake pops are key! If they’re too warm, they’ll slide off the sticks and leave crumbs in the coating.

• Thin the coating: If your candy melts feel too thick, add a teaspoon of coconut oil or vegetable shortening for a smoother dip.

• Tap, don’t swirl: After dipping, gently tap the stick against the edge of the bowl to remove excess coating.

• Stick stability: Dip each stick into a bit of melted chocolate before inserting it into the cake ball—it’ll act like glue once chilled!

• Decorate quickly: Add sprinkles or candies before the coating hardens completely.

• Double-dip for durability: For vivid color or extra crunch, let the first layer set, then dip again.

Storage & Make-Ahead Tips

• Room temperature: Store your finished cake pops in a cool, dry place for up to 4 hours.

• Refrigerate: Keep them in an airtight container in the fridge for up to 1 week.
  Freeze: For longer storage, freeze individually wrapped pops for 1-2 months. Thaw in the fridge overnight before serving.

• Make-ahead tip: You can bake the cake and prepare the frosting up to 2 days ahead. just assemble and decorate the day you plan to serve.

Serving & Gifting Ideas

These scary Halloween cake pops are as charming on a dessert table as they are tucked into trick-or-treat bags. Try:

• Displaying them upright in a styrofoam pumpkin or cauldron for a party centerpiece.

• Wrapping them in clear cellophane bags tied with festive ribbons for hand-outs or classroom treats.

• Adding name tags to turn them into edible place cards for your Halloween dinner spread.

However you serve them, they’ll be the talk of the night. Because really, who can resist a dessert on a stick that’s equal parts cute and creepy?

Let’s Get Spooky

This Halloween cake pops recipe is proof that the sweetest memories are made with a little creativity and plenty of chocolate. The secret, of course, is using the very best chocolate for cake pops—and nobody does that better than Chuao Chocolatier.

Whether you’re crafting goofy monsters or classic pumpkins, using Chuao chocolate ensures every bite is rich, dreamy, and 100% worth the sugar rush. So roll up your sleeves, cue the Halloween playlist, and get dipping. Because if you’re going to whip up some hocus pocus, you may as well make it sweet! 👻🍫