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Preheat oven to 350°F (177°C). Grease a 9-inch pan ( round or square) or 9-inch springform pan. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl.
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The No-Candy-Melt Cake Pop Recipe Ingredients: To create these homemade cake pops, you will need the following ingredients: 1 box cake mix (vanilla cake, chocolate cake, or red velvet cake)For a unique twist, consider using crushed Oreos instead of cake.; Frosting (I recommend vanilla buttercream frosting, or cream cheese frosting for red velvet cakes)
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Using chocolate chips in cake pops is a great idea if you want to add a rich and decadent flavor to your treats. The chocolate chips will melt when the cake is baked, creating pockets of gooey chocolate throughout the cake pop.
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In a large bowl add 1 package of chocolate cake mix, 1 1/4 cup water, 1/3 cup vegetable oil, and 3 eggs. Using an electric hand mixer to combine all the ingredients together. Now spray a 9×13 inch baking pan with non-stick spray and pour the cake batter in. Bake at 350 degrees Fahrenheit for about 30-35 minutes.
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Form cake mixture into rounded balls and place on a parchment lined baking sheet. Melt ¼ cup chocolate chips in the microwave, stirring every 30 seconds until melted. Dip one end of a cake pop stick into the melted chocolate and then insert it into the cake ball. Repeat with all the cake balls.
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Well - a lot. The ingredients. The quality. How they melt. The heating times. Personal preferences. Pretty much everything. The time and heat setting you use to melt one chocolate may scorch another chocolate and not begin to melt yet another. The flavors vary. All melting chocolate is not the same.
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Place the baking sheet with the cake pops in the refrigerator for about 1 hour to firm up. While the cake pops are chilling, melt the white candy melts or white chocolate chips in a microwave-safe bowl according to the package instructions. Stir until smooth and fully melted. Remove the cake pops from the refrigerator.
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You can use the oven to melt chocolate chips at a maximum temperature of 225 degrees Fahrenheit / 110 degrees Celsius. Place the chocolate into an oven-proof container. Preheat the oven to as low a temperature as possible and then place the container inside. Leave it for 5 minutes before stirring.
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Begin by placing chocolate chips in a microwave-safe bowl. It's important to use high-quality chocolate for the best results. Microwave the chocolate in 30-second intervals, stirring between each interval. This will help prevent the chocolate from overheating and becoming clumpy. Once the chocolate is almost fully melted, continue stirring.
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Experiment with flavored coatings like mint, caramel, or peanut butter for added richness. Melt the chocolate in a microwave-safe bowl or using a double boiler. Stir frequently until smooth and glossy. Hold the cake pop by the stick and dip it into the melted chocolate, swirling it gently to ensure even coverage.
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Insert a lollipop stick into each cake ball, pushing it about halfway through. Place the baking sheet with the cake pops in the refrigerator for about 1 hour to firm up. While the cake pops are chilling, melt the chocolate candy melts or chocolate chips in a microwave-safe bowl. Stir until smooth and fully melted.
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If using a bowl over a pot make sure the bottom of the bowl is not touching the water. Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt. Once the chocolate and Crisco has melted completely check to see if you have the correct consistency.
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Using a hand or stand mixer, beat the cold heavy whipping cream, cacao and sugar together until you see stiff peaks. Combine the whipped cream with the crumbled cake mixture. Work it together until perfectly smooth. Using a cookie scoop, portion out a small amount of the batter and roll it into a ball in your hands.
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Melting Times for the Microwave. Milk chocolate chips: 1/2 cup takes 1 minute, or 2 30-second blasts on high heat, to melt. Dark chocolate chips: 1/2 cup takes 1 minute, or 2 30-second blasts on high heat, to melt. White chocolate chips: 1/2 cup takes 45 seconds, or 1 30-second blast and 1 15-second blast on high heat, to melt.
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How to make chocolate cake pops. 1. Bake the cake: Bake your cake according to the recipe and allow to fully cool. 2. Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate.
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The best way to melt chocolate for cake pops is using the double boiler method. This method ensures that the chocolate melts evenly and does not burn. 2. Can I use chocolate chips to make cake pops? Yes, you can use chocolate chips to make cake pops. However, melting wafers or candy melts are a better choice because they have a smoother texture.
