Happy Friday! All Hallows’ Eve is nearly upon us and Binx is ready to greet the Sanderson Sisters once again! Inspired by the cat himself, Binx’s Cat Pops are devil’s food cat shaped cake pops with a black vanilla coating. They’re the purrfect way to celebrate!
Binx is one of my favorite movie cats and so I knew I wanted to do something with him to celebrate Hocus Pocus. While I do enjoy a cake pop, they’re something that I often struggle to make. However, I thought a cat shaped cat pop would be super cute and so I was determined to make it work. After some trial and error, I’m excited to share Binx’s Cat Pops! They use store bought cake mix and frosting, candy corn, and black candy melts. While they do take a little bit of patience, they’re worth the work!
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To make the cake pops, start by baking the chocolate cake. For these pops, I used a Duncan Hines Perfectly Moist Devil’s Food cake mix. I modified the extra ingredients and so I used 1 cup of milk, 3 large eggs, and 1/2 cup of melted unsalted butter. Beat all of the ingredients together in a large bowl, and then transfer them to two round 9-inch cake pans lined with parchment paper. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cakes are still hot, transfer them to a large bowl (or bowl of a stand mixer) and add 1/2 cup of store bought frosting. I used Duncan Hines Chocolate Frosting to keep the cake pops extra chocolately. Use a hand beater (or stand mixer) to crumble the cake and incorporate the frosting. Beat on medium speed until the mixture forms into a soft, cohesive dough.
Use a small cookie scoop to portion the dough into small rounds. Roll each round into a ball and place on wax paper lined baking sheet. Place the dough balls into the refrigerator to chill for 30 minutes. Next, melt 1/4 cup of the black candy melts in the microwave, stirring every 30 seconds. Dip one end of the lollipop sticks into the candy melts before inserting them into the center of each cake pop. Return the cake pops to the refrigerator to chill for 15 minutes.
While the cake pops are chilling, set up a drying station for the cakes pops. I used two wire cooling racks held up by two boxes of pasta. This allowed me to slide the lollipop sticks through the holes and have the cake pops stand up securely while the black candy melts set.
Melt the remainder of the black candy melts and transfer them to tall container, such as large measuring cup or deep bowl. Remove the cake pops from the refrigerator. To add the cat ears, dip the bottom of the candy corn pieces in the candy melts and then place two of them onto the top sides of each cake pop.
Dip each cake pop into the black candy melts, making sure they’re completely covered. Gently tap off any excess before placing the cake pop into your drying station. Most likely some additional candy melt will drip down. Reheat the candy melts in the microwave as necessary. Once all of the cake pops are dipped, let candy melts set, about 15-20 minutes.
Enjoy Binx’s Cat Pops!
Binx’s Cat Pops
Ingredients
Devil’s Food Cake
- 1 box Duncan Hines Perfectly Moist Devil’s Food cake mix
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 cup milk
Cake Pops
- ½ cup Duncan Hines Chocolate Frosting
- 48 pieces candy corn, cut down to so that you have just the white top and orange middle
- 3 bags black candy melts
- 24 lollipop sticks
Equipment
- 2 9-inch round cake pans
- small cookie scoop
- baking sheet
- wax paper
- parchment paper
- wire cooling racks
Instructions
Devil’s Food Cake
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Preheat the oven to 350 F. Line two 9-inch round cake pans with parchment paper.
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In a large bowl, combine the cake mix, eggs, butter, and milk. Beat until fully combined.
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Divide the cake batter between the two pans, using a spatula to smooth the tops.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cake Pop Assembly
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While the cakes are still hot, transfer them to a large bowl (or the bowl of a stand mixer). Add the chocolate frosting.
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Beat the cake and frosting together until they’re fully combined and the mixture resembles a soft dough, 3-4 minutes.
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Use a small cookie scoop or a spoon to portion the dough into small rounds. Use your hands to roll the dough into balls.
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Place the dough balls onto a wax paper lined baking sheet and chill in the refrigerator for 30 minutes.
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Melt ¼ cup of the candy melts in the microwave, stirring every 30 seconds.
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Dip on end of the lollipop sticks into the candy melts and then insert them into the center of each cake pop. Return the cake pops to the refrigerator to chill for 15 minutes.
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Set up a cake pop drying station using two wire racks. Place one wire rack onto a baking sheet. Place two pasta boxes, cans, or something else short on either end of the wire rack. Place the second rack on top of the boxes/cans.
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Reheat the candy melts if needed. Dip two pieces of candy corn into the candy melts and place them onto the top sides of a cake pop to make cat ears. Place the cake pop into the drying rack. Repeat with remaining cake pops.
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Melt the remainder of the candy melts and transfer them to a deep cup or bowl.
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Dip the cake pops into the candy melts, making sure they’re fully covered. Gently tap off any excess candy melts and transfer them to the drying rack to set.
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Once the candy melts have fully set, enjoy!