Ingredients
Scale
- 1 (15.25 oz) box chocolate cake mix, baked & crumbled
- 1 cup chocolate frosting
- 12 oz black candy melts
- 8 oz white candy melts
- Red edible glitter
- Chocolate cookie crumbs (for texture)
Instructions
- Crumble baked chocolate cake and mix with chocolate frosting until dough-like.
- Roll into 1.5-inch balls and chill for 30 minutes.
- Melt black candy melts and dip each cake ball halfway, coating only the bottom so the top remains exposed for masking.
- Insert sticks after initial set.
- Melt white candy melts and pipe small circular masks over exposed tops—add tiny smile details with a toothpick.
- While wet, sprinkle with red edible glitter for subtle blood-stain effect.
- Let set completely before serving.
Notes
- For firmest texture, refrigerate cake pops for at least 2 hours before serving.
- Use a piping bag with a small round tip for precise mask details.
- Double-dip black candy melts for smoother coverage if needed.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Method: Baking & Molding
- Cuisine: Korean Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
