Homemade Chocolate Cake Pops

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
fat	59%	101%
total sugar	232%	232%
brown sugar share of total sugar	34%	0%
egg	40%	48%
leavener	0%	4%
salt	0%	2%
liquid	12%	200%
dairy	12%	117%
chocolate	395%	67%
flour strength	1.0	1.0

Where it stands out

• #5 of 76 for moistness

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

125 g	1 cup all-purpose flour (spooned & leveled (125 grams))
30 g	Â1/4 cup plus 2 tablespoons unsweetened natural cocoa powder ((30 grams))
	Â3/4 teaspoon baking powder
	Â1/2 teaspoon baking soda
	Â1/2 teaspoon salt
100 g	Â1/2 cup packed light brown sugar ((100 grams))
100 g	Â1/2 cup granulated sugar ((100 grams))
	⠓ cup canola or vegetable oil ((80 ml))
	Â1/2 cup buttermilk ((120 ml))
50 g	1 large egg
4 g	1 teaspoon pure vanilla extract
	Â1/2 cup boiling water ((120 ml))
2 g	1 teaspoon instant espresso powder (optional but recommended)
60 g	Â1/4 cup unsalted butter (softened (Â1/2 stick; 60 grams))
90 g	Â3/4 cup powdered sugar ((90 grams))
10 g	2 tablespoons unsweetened cocoa powder (sifted (10 grams))
15 g	1 tablespoon milk ((15 ml))
	Â1/4 teaspoon pure vanilla extract
454 g	16 ounces semi sweet chocolate ((I used 4, 4oz Ghiradelli Semi Sweet Chocolate Bars))
14 g	1 tablespoon refined coconut oil ((14 grams))
	Optional: sprinkles or chopped nuts (as decoration)

Method: 17 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“First time ever making cake pops and they turned out great! Toddler approved too and way better than the store bought ones at Starbucks. Thanks Danielle for another great recipe!” — a cook, 5.0★