Chocolate Champagne Cake Pops

Chocolate Champagne Cake Pops

These sparkly champagne cake pops are the perfect treat for your next birthday party, award ceremony, or even a bridal shower or wedding! The light chocolate cake pairs perfectly with the sweet champagne glaze and is all tied together with a perfectly crunchy and sparkly layer of sugar and sprinkles. Try different kinds of colored sugars and even try adding different flavor extracts into the glaze such as strawberry for a chocolate covered strawberry and champagne effect!

Cake Pop

Learn how to make these scrumptious pops below!

The Ingredients:

Cake Pops:

  • 2 1/4  C Flour
  • 1/2 C Cocoa Powder
  • 1 1/2 C White Sugar
  • 3t Baking Powder
  • 1t Salt
  • 2/3 C Butter
  • 6 Egg Whites
  • 1t Vanilla Extract
  • 2/3 C Champagne
  • 1 ½ C Powdered Sugar
  • 3-4T Milk

Chocolate Coating:

  • 1 C Dark Chocolate
  • 2T Coconut Oil

Champagne Glaze:

  • 1 C Powdered Sugar
  • ¼ C Champagne
  • Food Coloring, optional
  • Sugar or Sprinkles for decoration.

Cake Pop 2

The Directions:

  • Heat oven to 350 degrees.
  • In a mixing bowl, cream together butter and sugar until light and fluffy. Add in Vanilla.
  • Sift flour, cocoa powder, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  • Beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter, then fold in remaining egg whites. Pour into a pan and bake for 25-30 minutes.
  • Let cake cool completely, then crumble into a large bowl with your hands.
  • Mix the powdered sugar and milk to make a frosting, and add it to the cake crumbles. Mix thoroughly with your hands. Mixture should stick together, but still be slightly crumbly.
  • Using a cookie scoop or rounded tablespoon, make rounded balls out of the mixture, place on a stick, and set aside.
  • Once all cake pops are made, melt together your chocolate and coconut oil and mix until smooth.
  • Dip the cake pops in, and let all excess drip off before setting aside. I recommend placing them cake pop up in a cup, or putting the stick side into styrofoam so they do not fall or touch each other.
  • Once all cake pops are coated in chocolate, mix together the powdered sugar, champagne, and food coloring. Coat the cake pops, and let all excess drip off.
  • Immediately, thickly coat the cake pops in colored sugar or sprinkles and set aside to dry.
  • Enjoy!