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Halloween cake pops | Mummy Cake Pops| Fun Halloween foods | easy Halloween treats

Halloween Mummy Cake Pops

Kara
Fun chocolate cake pops decorated like Halloween mummies.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert: Candy
Cuisine American
Servings 40 cake pops
Calories 180 kcal

Ingredients
  

Chocolate Cake for Cake Pops

  • ½ cup cocoa
  • 1 cup boiling water
  • ½ cup butter softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 ⅔ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Chocolate Frosting:

  • cup soft butter
  • 5 Tbsp cocoa
  • 2 cups powdered sugar
  • ½ tsp vanilla
  • 4-5 Tbsp milk or cream

Additional ingredients for mummy cake pops:

  • 24 oz package of white almond bark usually found near the chocolate chips
  • Large dot sprinkles or mini chocolate chips for the eyes
  • Sucker sticks
  • Styrofoam block or for the DIY'er, a cereal box with holes poked in it. :)

Instructions
 

  • Cake: Combine cocoa and water and stir till smooth. Set aside. In a large mixing bowl, cream butter and sugar till creamy. Beat in vanilla and eggs. Fold in the chocolate mixture. Whisk together the dry ingredients and add. Stir till well combined.
  • Pour into a well greased 8" square cake pan. Bake at 350° for about 40-45 minutes.
  • Cool and crumble into a large bowl. Add the frosting and mix well. Cover and chill for several hours.
  • Frosting: Beat butter and cocoa till smooth. Add remaining ingredients, adding enough milk to make a creamy frosting. Beat well.

How to assemble Mummy Cake Pops:

  • -Roll the chilled cake/frosting mixture into balls. You can make them any size, but I like them about 1- 1 1/2".
  • -Chop up the almond bark and melt it in a glass bowl in the microwave at 50% power, stirring every 30-60 seconds till smooth.
  • -Dip one end of the sucker stick into the melted chocolate and press it into a cake pop. Place on waxed paper till set. (This helps hold the stick in place so it won't fall out when you are dipping.)
  • -Now dip a cake pop into the melted chocolate, then lightly tap it against the top of the bowl so the excess chocolate falls off. Poke the end of the stick into a styrofoam block, or a cereal box with holes poked in the side, or a 2x4 with holes drilled into it. Basically you just need a place to stick the cake pops so they can dry standing upright. I tipped a cereal box on its side and used a piercing tool to make holes about 3" apart. It worked perfectly!
  • -After the cake pop has set for a few seconds, add the eyes. You don't want the chocolate to be dripping, but you don't want to wait too long or the chocolate sets up and the eyes won't stick.
  • -Repeat dipping and adding eyes till all of your cake pops are done. As the cake pops poked in the cereal box set up, I removed them and placed them on waxed paper so I'd have space for the newly dipped ones.
  • -Take the remaining melted almond bark and drizzle it across the cake pops to make the mummy wrapping. Place on waxed paper till set up.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 68mgPotassium: 37mgFiber: 1gSugar: 23gVitamin A: 62IUCalcium: 13mgIron: 1mg
Keyword mummy cake pops
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