Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1/3 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk (as needed for consistency)
  • 12 ounces pink or white candy melts
  • 12 lollipop sticks
  • Sprinkles or edible glitter (for decoration)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, mix together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Slowly stir in the boiling water (the batter will be thin).
  6. Pour the batter into the prepared loaf pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  7. In a mixing bowl, beat together the softened butter and powdered sugar until creamy.
  8. Add vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until a smooth, spreadable consistency is reached.
  9. Once the cake is cooled, crumble it into a large bowl until there are no large pieces.
  10. Gradually add the frosting to the cake crumbs, mixing until the mixture holds together (you may not need all the frosting).
  11. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to firm up.
  12. Melt the pink or white candy melts in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
  13. Retrieve the chilled cake balls from the refrigerator. Dip the end of each lollipop stick in the melted candy, then insert the stick into the center of the cake ball. This helps secure the stick.
  14. Dip each cake pop into the melted candy, making sure to fully coat it. Allow excess chocolate to drip off.
  15. Place the coated cake pop upright in a styrofoam block or in a glass filled with rice until hardened.
  16. While the coating is still wet, decorate with sprinkles or edible glitter.