Triple Chocolate Brownie Chunk Cake Pops

I have to be the first to say that I DO NOT like cake pops! The first time I had one I found the texture mushy and could barely get it down. Everyone was raving about them and I just wasn't getting it.  After that, I decided that I would try my own variation.  The texture is much less soft and more brownie like.  The original recipe calls for almost one container of frosting which is why they remind me of a soggy mushy cupcake. I changed the "all cake" recipe to a half and half of cake and brownie to give it a more dense texture and richer chocolate flavor.  I hope you enjoy my take on the "famous" cake pop. Enjoy!


1 box of fudge brownie mix
1 box of devil's food cake mix
3/4 cup whipped chocolate frosting
2 pkgs Wilton dark chocolate candy melts
4 tbsp vegetable shortening
cookie sticks 
styrofoam blocks
1-2 empty shoe boxes
small size treat bags


Bake brownie and cake according to directions on box and allow to cool for 1 hour. Place frosting in fridge at this time also...the frosting will harden up a bit and not be overly soft.  You might be scratching your head, but trust me I've made hundreds of cake pops and it just works!

Place styrofoam blocks into shoe boxes and these will act as a stand to hold your cake pops in place as the chocolate dries. 

Add broken up brownies and cake to a large mixing bowl and mash until it is in little pieces and crumbly.  Mix in refrigerated frosting. If you find that the mixture is too dry you can add a bit more.  The frosting's job is to keep the cake together. You can test it by making a small ball and seeing if it comes together and doesn't come apart.  You don't want it sticky and gooey otherwise you will end up with the original version of the cake pop and you already know what I think about 

Roll mixture into ping-pong sized balls (if the mixture is too tacky to work with, you can refrigerate it for 30 minutes to make it easier to work with.) Line a baking sheet with parchment, and place balls on the tray and then put in freezer for at least for 2 hour (overnight is best).

Melt candy melts and vegetable shortening in a double boiler. Get out sprinkles and place them in bowls with spoons.  Get sticks ready to go as well. Take the balls from the fridge or freezer and dip the sticks into the chocolate and then insert into the balls. Put them in the fridge again to let the chocolate set for 20 min or so. (the chocolate on the stick will act as "glue").
Insert stick half way into brownie balls.  Using a spoon, pour chocolate over cake pop and turn to allow excess to drip off.  Once the chocolate seems to be done dripping, place over bowl and cover with desired sprinkles or toppings.  You will need to continue to turn them for a few minutes in order for the chocolate to completely set. Place in your styrofoam block box. Once all your pops are coated and decorated, put them back in the fridge for 30 min - 1 hour to allow the chocolate to set.

Place in small sized plastic treat bags and tie off with ribbon. Enjoy!