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Spooky Cake Pops: Pumpkins, Ghosts & Co Recipe

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Create a festive batch of spooky cake pops shaped like pumpkins and ghosts, perfect for Halloween celebrations. These cake pops combine a rich chocolate cake base with creamy cream cheese, dipped in colored candy melts and decorated with royal icing faces for a fun, eerie treat.

Ingredients

Chocolate Cake

  • 125 g half-salted butter
  • 200 g dark chocolate
  • 3 eggs
  • 125 g powdered sugar
  • 100 g flour

Cake Pop Mixture

  • 150 g plain Philadelphia fresh cheese (cream cheese)

Decoration

  • 1 bag white candy melts (pistols)
  • Orange gel coloring
  • Vegetable oil (optional, to thin candy melts)
  • Brown dyed sugar paste (for pumpkin stems)
  • Icing sugar (for royal icing)
  • Black gel dye (for royal icing)

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven to 180°C (350°F). Melt the butter and dark chocolate together using a double boiler or microwave. In a separate bowl, beat the eggs and powdered sugar until smooth. Gradually sift in the flour while mixing continuously. Once well combined, fold in the melted chocolate and butter mixture. Pour the batter into a buttered mold and bake for 28 minutes. Use a knife to test doneness and allow to cool on a rack completely.
  2. Make the Cake Pop Mixture: Once the cake is cool, remove it from the mold and crumble it finely in a blender until it becomes fine crumbs. Add the Philadelphia fresh cheese to the crumbs and mix thoroughly until a homogeneous dough-like texture forms suitable for molding.
  3. Shape the Cake Pops: With your hands, form small round balls for the pumpkins and irregular wavy rectangles for ghosts. Arrange the shapes on a baking sheet and refrigerate for 2 hours to firm up the cake pops, making them easier to dip and decorate.
  4. Decorate the Cake Pops: Melt the white candy melts in the microwave until smooth. Divide half of the melted candy melts and add orange gel coloring to achieve a vibrant pumpkin orange. Mix well and add a little vegetable oil if needed to thin the mixture for easier dipping. For each cake pop, dip the tip of a lollipop stick about 1 cm into the melted candy melt and then insert it about 1.5 cm into the cake pop to secure the stick. Fully dip each cake pop into the colored candy melt, tapping the stick gently while turning to remove excess coating. For the pumpkins, before the coating sets, place a small piece of brown dyed sugar paste on top to resemble a stem. Place the dipped cake pops in polystyrene foam or a stand to dry.
  5. Create Faces with Royal Icing: Prepare a black royal icing by mixing icing sugar with a few drops of water until smooth, then add black gel food coloring. Using a fine food-safe brush, carefully paint spooky faces onto the dried cake pops to complete your Halloween-themed treats.

Notes

  • Store the decorated cake pops in a cool place until ready to serve to maintain their shape and coating.
  • You can vary the gel colors to create different scary or fun designs beyond pumpkins and ghosts.
  • Use polystyrene or a cake pop stand for drying to avoid damage and keep the shapes intact.

Find it online: https://lauracooks.com/spooky-cake-pops-pumpkins-ghosts-and-co-recipe/