Brayden's last soccer game was last night and I was on snack duty, so I wanted to make something extra special. Also, I didn't want to have to go to the store. Last year I posted a recipe for 5 Ingredient Chocolate Caramel Muffins that called for a boxed mix and a can of pumpkin instead of the eggs, oil and water. I decided to use that method and made the easiest cake pops ever.
And they were ridiculously good...
Oh, and PERFECT for Halloween or Thanksgiving!
And they were so EASY!
Chocolate Pumpkin Cake Pops
Yield: 30 cake pops
1 box Devil's food cake mix
1 15oz can of pumpkin puree (NOT pumpkin pie mix)
1/4 cup water
1/2 of a 16oz can of chocolate fudge frosting
12 oz semi sweet chocolate chips, divided
1 tablespoon plus a small drizzle of vegetable oil (do NOT use any other kind of oil: ONLY use vegetable or canola oil, or crisco)
Combine cake mix with pumpkin and water. Bake in a 9*13 as directed on the box - note that it might bake a little quicker than if it had the eggs in it. Do not over bake. (My box called for it to bake between 30-34 minutes, but it was completely cooked at 27 minutes).
Remove cake to a bowl. Crumbled with your hands or two butter knives until it is in fine crumbs. Add in half a can of frosting. Mix with your hands (a spoon will not give you the right consistency).
Line 2 baking sheets with parchment. Roll the cake mix into balls and place them on the baking sheets. Take one handful of chocolate chips with a drizzle of oil, place in a glass cup and microwave for 30 seconds. Stir and microwave again until just melted, about 15-20 more seconds. Dip the lollipop stick into the chocolate and then place into the cake ball. Repeat with all cake balls and then freeze for about 15 minutes to let the sticks set.
Right before you pull the cake pops from the freezer, melt the rest of your chocolate and oil in a double boiler (or a glass bowl placed over a pot - fill the pot with water until just below, but not touching the bowl).
Pour the melted chocolate into a cup. Dip each cake pop into the chocolate and tap it against the side of the cup to remove the excess. Place back on parchment and decorate OR stick the pop into styrofoam and decorate.
Let them air dry or if you need to serve them soon, freeze them to set the chocolate.