I perfected Chocolate Peanut Butter Cake Pops inspired by Starbucks Cake Pops by using a clever peanut butter shortcut that keeps the method refreshingly straightforward.

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I can’t stop thinking about these Chocolate Peanut Butter Cake Pops. With crumbled chocolate cake and creamy peanut butter you get little bites that feel dangerous, like dessert that totally ignores manners.

They’re way better than what you get at Starbucks Cake Pops, and yes I said it. There’s a tiny trick I keep to give’em a surprising texture, it makes you want another before you finish the first.

If you love peanut butter and chocolate this is a must try. I won’t spill all the secrets but it’s gonna mess with your snack game.

Ingredients

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Mostly carbs and sugar little fiber, adds moist chocolate flavor and sweet base.
High in protein and healthy fats calorie dense, gives a rich peanutty slightly salty taste.
Adds richness and tenderness mostly saturated fats very caloric, subtle dairy flavor.
Small carbs no protein, mostly aroma brightens flavor and masks any bitterness.
Pure carbs and sugar makes them sweet and smooth, adds structure and sweetness.
Provides cocoa some antioxidants, lots of sugar and fat, glossy shell and chocolate taste.
Crunchy adds texture extra protein and fiber salty, great contrast to sweet cake.

Ingredient Quantities

6 to 7 cups crumbled chocolate cake (about one 9×13 cake or one box mix baked and cooled)

3/4 cup creamy peanut butter (use regular, not the super runny natural kind)

2 tablespoons unsalted butter, softened

1/2 teaspoon vanilla extract

1 to 1 1/2 cups powdered sugar, sifted

12 ounces milk or semisweet chocolate candy melts or chopped chocolate

1 to 2 teaspoons vegetable oil or light corn syrup (helps make the coating smoother)

30 lollipop sticks or thin skewers

1/2 cup chopped roasted peanuts or sprinkles for topping

Pinch of flaky sea salt, optional

How to Make this

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1. Crumble 6 to 7 cups of cooled chocolate cake into a large bowl, you can use a fork or your hands, either works fine.

2. Add 3/4 cup creamy peanut butter (use regular not the super runny natural kind), 2 tablespoons softened unsalted butter, and 1/2 teaspoon vanilla extract to the crumbs and mix it a bit.

3. Gradually stir in 1 to 1 1/2 cups sifted powdered sugar until the mixture holds together like a soft, slightly tacky dough; if it feels too sticky add more powdered sugar, if too dry add a teaspoon or two more peanut butter.

4. Chill the dough 20 to 30 minutes so it firms up and is easier to roll.

5. Use a small cookie scoop or spoon to portion about 1 inch balls (you should get roughly 30), roll them smooth between your palms, place on a parchment lined baking sheet and chill another 15 minutes so they set.

6. Melt a couple tablespoons of the chocolate (from the 12 ounces) in the microwave or a double boiler, dip the tip of each lollipop stick about 1/2 inch into the melted chocolate then push the stick into each cake ball about halfway, set back on the sheet and freeze or chill 10 minutes so the stick anchors.

7. Melt the remaining chocolate (12 ounces milk or semisweet candy melts or chopped chocolate) with 1 to 2 teaspoons vegetable oil or a little light corn syrup to make the coating smooth; microwave in short 20 to 30 second bursts stirring between each, or use a double boiler, avoid overheating.

8. Dip each cake pop into the melted chocolate until fully coated, tap off excess by gently tapping the stick on the bowl rim and spin the pop with your fingers to smooth the coating.

9. Immediately sprinkle with 1/2 cup chopped roasted peanuts or sprinkles and add a pinch of flaky sea salt if you like, then stand the pops upright in a styrofoam block or a cup of rice to set completely.

10. Let set until firm, store in an airtight container at room temperature for a day or in the fridge for longer, bring to room temp before serving for best flavor.

Equipment Needed

1. Large mixing bowl (for crumbling the cake and mixing the dough)
2. Measuring cups and spoons (3/4 cup, tbsp, tsp)
3. Sieve or fine mesh strainer to sift powdered sugar
4. Small cookie scoop or teaspoon for portioning balls
5. Baking sheet lined with parchment paper
6. Lollipop sticks or thin skewers
7. Microwave safe bowl or a heatproof bowl plus a small saucepan if you wanna do a double boiler
8. Spatula or wooden spoon for stirring and a fork or spoon to help tap off excess chocolate
9. Styrofoam block or a cup of rice to stand the pops upright while they set

FAQ

My cake pop mix is too wet or too dry, what do I do?

If it’s too wet add a little more powdered sugar, a tablespoon at a time, till it holds its shape. If it’s too dry add 1 teaspoon of peanut butter or a splash of milk, mix and test. Cake texture and brand of peanut butter change how much you need, so go slow.

How do I melt the chocolate or candy melts without ruining them?

Use a microwave in 20 to 30 second bursts, stir in between till smooth. If using real chocolate add 1 teaspoon of oil or light corn syrup to thin and smooth it. Don’t overheat, chocolate can seize fast, and if that happens a tiny bit of warm cream or oil can fix it.

Sticks keep falling out, how do I keep them in place?

Dip the tip of each stick in melted chocolate then push it halfway into the cake ball, chill for 10 to 15 minutes so the glue sets, then dip fully. If you skip that first dip the pops often pop off when dipping.

Can I use natural runny peanut butter or other nut butters instead?

Don’t use super runny natural peanut butter, it makes the mix sloppy. Use regular creamy peanut butter. For allergies try sunflower seed butter or cookie butter, but note texture and sweetness will change so adjust powdered sugar as needed.

How long should I chill or freeze the cake pops before dipping?

Chill in the fridge for 30 to 60 minutes or freeze for 10 to 15 minutes until firm but not rock solid. If they’re frozen solid the coating can crack, so don’t leave them in the freezer too long.

What’s the best way to get a smooth shiny coating and avoid cracking later?

Use chocolate that’s fluid enough, add 1 to 2 teaspoons of oil or syrup, and dip with a quick, steady motion. Tap off excess and let them set at room temp on parchment. Avoid rapid temp changes and store in a cool dry place so the coating won’t craze or crack.

Chocolate Peanut Butter Cake Pops Recipe Substitutions and Variations

Crumpled chocolate cake: try 6 to 7 cups of brownie crumbs for a fudgier pop, or crushed chocolate sandwich cookies (fillings removed) for a firmer texture. Pulse cookies in a food processor until fine.
Creamy peanut butter: swap with almond butter, sunflower seed butter if someone has a nut allergy, or Nutella for a chocolatey twist. If the alternative is runny, chill the mix so the balls hold together.
Powdered sugar: if you dont have confectioners sugar, blitz granulated sugar in a blender until powdery, or use about 1/2 cup marshmallow fluff or 3/4 cup cream cheese frosting to bind and sweeten, then reduce added liquids slightly.
Chocolate candy melts: use chopped semisweet or milk chocolate, dark chocolate, or dairy free chocolate chips. Add 1 to 2 teaspoons of coconut oil or vegetable oil to thin and smooth the coating if needed.

Pro Tips

1) Chill then briefly freeze the rolled balls before sticking and dipping so they hold shape better, but dont leave them rock hard or the coating can crack when you move them.
2) For a shiny, smooth shell add just 1 teaspoon oil or corn syrup to the melted chocolate and warm it gently; if it starts to seize a few drops of hot cream or oil can rescue it.
3) If the cake mix feels too wet, freeze balls for 5 minutes instead of adding more powdered sugar, youll keep a better texture and less cloying sweetness.
4) To anchor sticks and avoid wobble, dip the tip in melted chocolate then push in, set upright to firm; if a pop tilts, fix it fast with a dab of chocolate like glue.
5) Boost the flavor: a tiny pinch of espresso powder in the mix and a sprinkle of flaky sea salt on top makes the chocolate taste deeper, dont overdo either one.

Chocolate Peanut Butter Cake Pops Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected Chocolate Peanut Butter Cake Pops inspired by Starbucks Cake Pops by using a clever peanut butter shortcut that keeps the method refreshingly straightforward.

Servings

servings

Calories

218

kcal

Equipment: 1. Large mixing bowl (for crumbling the cake and mixing the dough)
2. Measuring cups and spoons (3/4 cup, tbsp, tsp)
3. Sieve or fine mesh strainer to sift powdered sugar
4. Small cookie scoop or teaspoon for portioning balls
5. Baking sheet lined with parchment paper
6. Lollipop sticks or thin skewers
7. Microwave safe bowl or a heatproof bowl plus a small saucepan if you wanna do a double boiler
8. Spatula or wooden spoon for stirring and a fork or spoon to help tap off excess chocolate
9. Styrofoam block or a cup of rice to stand the pops upright while they set

Ingredients

6 to 7 cups crumbled chocolate cake (about one 9×13 cake or one box mix baked and cooled)
3/4 cup creamy peanut butter (use regular, not the super runny natural kind)
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 to 1 1/2 cups powdered sugar, sifted
12 ounces milk or semisweet chocolate candy melts or chopped chocolate
1 to 2 teaspoons vegetable oil or light corn syrup (helps make the coating smoother)
30 lollipop sticks or thin skewers
1/2 cup chopped roasted peanuts or sprinkles for topping
Pinch of flaky sea salt, optional

Directions

Crumble 6 to 7 cups of cooled chocolate cake into a large bowl, you can use a fork or your hands, either works fine.
Add 3/4 cup creamy peanut butter (use regular not the super runny natural kind), 2 tablespoons softened unsalted butter, and 1/2 teaspoon vanilla extract to the crumbs and mix it a bit.
Gradually stir in 1 to 1 1/2 cups sifted powdered sugar until the mixture holds together like a soft, slightly tacky dough; if it feels too sticky add more powdered sugar, if too dry add a teaspoon or two more peanut butter.
Chill the dough 20 to 30 minutes so it firms up and is easier to roll.
Use a small cookie scoop or spoon to portion about 1 inch balls (you should get roughly 30), roll them smooth between your palms, place on a parchment lined baking sheet and chill another 15 minutes so they set.
Melt a couple tablespoons of the chocolate (from the 12 ounces) in the microwave or a double boiler, dip the tip of each lollipop stick about 1/2 inch into the melted chocolate then push the stick into each cake ball about halfway, set back on the sheet and freeze or chill 10 minutes so the stick anchors.
Melt the remaining chocolate (12 ounces milk or semisweet candy melts or chopped chocolate) with 1 to 2 teaspoons vegetable oil or a little light corn syrup to make the coating smooth; microwave in short 20 to 30 second bursts stirring between each, or use a double boiler, avoid overheating.
Dip each cake pop into the melted chocolate until fully coated, tap off excess by gently tapping the stick on the bowl rim and spin the pop with your fingers to smooth the coating.
Immediately sprinkle with 1/2 cup chopped roasted peanuts or sprinkles and add a pinch of flaky sea salt if you like, then stand the pops upright in a styrofoam block or a cup of rice to set completely.
Let set until firm, store in an airtight container at room temperature for a day or in the fridge for longer, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.