18 cake pops
Perfect for Easter and spring, these egg-shaped cake pops are made with a rich chocolate cake filling and covered in pastel candy melts and bright sprinkles.
‣ 1 cup semi-sweet chocolate chips ‣ 2 2/3 cups all-purpose flour ‣ 2 tablespoons unsweetened cocoa powder ‣ 1 teaspoon baking powder ‣ 1/4 teaspoon salt ‣ 1 cup granulated sugar ‣ 2/3 cup salted butter, softened ‣ 2/3 cup light brown sugar, packed ‣ 5 small eggs ‣ 1 teaspoon vanilla extract ‣ 1/3 cup milk, room temperature ‣ 8 ounces cream cheese, softened ‣ 2 cups candy melts, in colors of your choice ‣ sprinkles, for decoration (optional)
Place the semi-sweet chocolate chips in a microwave-safe bowl and heat in the microwave until smooth. Set the bowl aside for now so the chocolate can cool slightly. Once done, whisk together the following ingredients in a medium bowl: flour, cocoa powder, baking powder, and salt. Set this bowl aside as well.
Using a stand mixer (or hand mixer + large bowl), whip together the butter, granulated sugar, and light brown sugar until fluffy.
Drop mixer speed to low and mix in the eggs, vanilla, dry ingredients, melted chocolate, and milk.
Pour the batter into a 9-inch cake pan coated with baking spray. Once done, send it off to bake!
Let the cake cool, then crumble it up with your hands into a large bowl. Add the cream cheese, then mix thoroughly until the crumbled cake is saturated.
Scoop out some of the cake mixture and firmly press it into the cavity of an Easter egg silicone mold. Fill each egg all the way, leveling off the top with a butter knife. Once done, place in the refrigerator to firm up!
Heat the candy melts in the microwave until smooth, then dip the end of a pop stick in the candy. Insert the stick into the cake pop eggs, then coat the eggs in melted candy.
If you’d like, top the wet candy with some festive sprinkles. Repeat this step until all the cake pops have been decorated.