Chocolate cake balls dipped in black melts, decorated with gold sprinkles for a festive, whimsical touch.
# What You'll Need:
→ Cake
01 - 1 box (14.25 oz) chocolate cake mix with required eggs, oil, and water per package directions
→ Frosting
02 - ½ cup chocolate frosting, store-bought or homemade
→ Decoration
03 - 14 oz black candy melts
04 - 2 oz gold sprinkles or edible gold pearls
05 - 24 lollipop sticks
06 - 1.75 oz white candy melts, optional for accents
07 - Green fondant or sprinkles for shamrock details, optional
# Method:
01 - Preheat oven and prepare chocolate cake according to package instructions. Bake until golden, then cool completely.
02 - Crumble cooled cake into fine crumbs in a large mixing bowl.
03 - Add chocolate frosting to cake crumbs and mix until dough-like consistency forms throughout.
04 - Scoop and roll mixture into 24 balls approximately 1.5 inches in diameter. Flatten tops slightly to resemble pot shapes.
05 - Place balls on parchment-lined tray and refrigerate for 30 minutes to firm.
06 - Melt black candy melts in microwave-safe bowl according to package instructions.
07 - Dip tip of each lollipop stick into melted black candy, then insert halfway into each cake ball.
08 - Chill assembled pops for 10 minutes to secure sticks in place.
09 - Dip each cake pop fully into melted black candy melts, allowing excess to drip off. Stand upright in styrofoam block or cake pop stand.
10 - Before coating sets, immediately top each pop with gold sprinkles to resemble coins.
11 - Pipe additional melted black or white candy melts around the top edge of each pot for decorative rim effect.
12 - Apply green fondant or sprinkles to pops for shamrock details if desired.
13 - Allow cake pops to set completely at room temperature before serving.
