Step 1: Bake the Chocolate Cake

1. Prepare the Cake Batter:

Begin by baking your chocolate cake. If you’re using a cake mix, follow the instructions on the box, typically combining the mix with eggs, oil, and water. If you prefer homemade, prepare your favorite chocolate cake recipe. Pour the batter into a greased 9×13-inch baking pan.

2. Bake and Cool:

Bake the cake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely. This step is crucial—if the cake is warm when you try to form the cake pops, the frosting will melt, and the cake pops will not hold their shape.

Step 2: Make the Frosting

1. Cream the Butter:

In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until smooth and creamy, about 2 minutes.

2. Add Powdered Sugar and Cocoa:

Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.

3. Add Milk and Vanilla:

Add the milk and vanilla extract, and continue mixing until the frosting is smooth and fluffy. If the frosting is too thick, add an extra teaspoon of milk; if it’s too thin, add more powdered sugar.

Step 3: Crumble the Cake and Mix with Frosting

1. Crumble the Cake:

Once the cake has cooled completely, use your hands to crumble it into fine crumbs. Place the crumbs in a large bowl.

2. Add the Frosting:

Add the frosting to the crumbled cake, starting with about ½ cup of frosting. Use a spatula (or your hands) to mix the frosting into the cake crumbs. The mixture should hold together when pressed, but it shouldn’t be too wet or sticky. Add more frosting as needed to reach the right consistency.

Step 4: Shape the Cauldron Cake Pops

1. Form Cake Balls:

Using your hands, scoop out about 1 tablespoon of cake mixture and roll it into a ball. Press your thumb gently into the top of the ball to create a shallow indent—this will be the “top” of the cauldron where the “brew” bubbles up. Repeat until you’ve shaped all of the cake pops.

2. Chill the Cake Balls:

Place the cake balls onto a baking sheet lined with parchment paper. Once all the balls are formed, transfer the sheet to the fridge and chill the cake balls for 1 hour to firm up. This makes them easier to dip in chocolate.

Step 5: Melt the Black Chocolate

1. Melt the Candy Melts:

If using black candy melts, place them in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until fully melted and smooth. If the melted chocolate is too thick, add 1-2 teaspoons of vegetable oil to thin it out for easier dipping.

2. Make Black Chocolate (If Needed):

If you’re using white chocolate and black food coloring, melt the white chocolate chips in the same manner, then add black gel food coloring (use gel, as liquid food coloring will cause the chocolate to seize). Stir until the desired shade of black is achieved.

Step 6: Assemble the Cake Pops

1. Attach the Sticks:

Dip the tip of each cake pop stick into the melted black chocolate, then insert the stick halfway into the bottom of each cake ball. This helps “glue” the stick to the cake pop and keeps it from falling off during dipping.

2. Dip the Cake Pops:

Once the sticks are inserted, dip each cake pop into the melted black chocolate, ensuring it is fully coated. Gently tap off any excess chocolate and place the dipped cake pop upright into a cake pop stand or styrofoam block to dry. If you don’t have a stand, you can place the cake pops back onto the parchment paper to dry, though they will have a flat bottom.

3. Add the Green Sprinkles:

While the chocolate is still wet, sprinkle green candy sprinkles into the top indent of each cauldron to mimic bubbling potion. For an extra magical touch, you can sprinkle black edible glitter over the cauldron pops.

Step 7: Chill and Set

After decorating, place the cake pops in the fridge for about 15-20 minutes to allow the chocolate coating to fully set.