Mini Doughnut Cake Pops - The Sweet Rebellion
post-template-default,single,single-post,postid-3144,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.7.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.6,vc_responsive,elementor-default,elementor-kit-6023

Mini Doughnut Cake Pops

Many months ago I spotted an adorable doughnut silicone mould at a baking store. The little doughnut indents are only 4cm in size – so cute! Having absolutely no idea what I would ever do with it, I instantly bought it. (This was to avoid the case of me later thinking of a use for it, going back and finding it sold out never to return again as normally happens when I don’t buy something I like). I’m pleased to report that I eventually found the perfect use for it – to make these darling Mini Doughnut Cake Pops.

Cake pops are so moist and delicious, it’s rather hard to stop at one.  And when they’re miniature, doughnut-shaped and covered in colourful sprinkles, it’s pretty much impossible. I think you’ll agree that once you’ve completed the slightly tedious task of making all the doughnut-shaped cake pops, the dipping and drizzling and sprinkling is where things really get fun. It seems I managed to try every colour/sprinkle combination possible!

Although these babies will be fine stored at room temperature, personally I prefer to store them in the fridge. That way when you take a bite the hard chocolate cracks and reveals the yummy, soft, cakey inside.

(Makes about 60)

1 x box of chocolate cake mix (enough to make 2 x 20cm diameter chocolate cakes)
Eggs, oil and water/milk as per cake mix directions
About 300g of ready-made chocolate frosting eg Pillsbury, at room temperature* (2⅔ cups)
300g baking chocolate – milk, dark, and white
Gel or powdered food colouring, if desired
A variety of colourful sprinkles


  • Make the chocolate cake according to the directions on the box.
  • Allow the cake to cool overnight at room temperature (a slightly stale cake is easier to crumble).
  • Using your hands, crumble the cake into fine crumbs in a bowl. There should not be any large bits of cake remaining, only crumbs.
  • Add half the icing and mix well. Gradually add more and mix until you have a firm mixture. If you add too much icing the cake balls will be too moist and fall apart. I used about 300g of the icing.
  • Take heaped teaspoons of the mixture and push into the mini doughnut mould, smoothing the top. Repeat until the whole mould is filled with cake pop mixture.
  • Freeze for about for 30 minutes, then carefully remove the “doughnuts” from the mould and place on a lined baking tray. Place the doughnuts in the fridge, then refill the mould with cake pop mixture and freeze for 30 minutes. Repeat until all the mixture has been used up and converted into cute little doughnuts.
  • Melt the chocolate (over a pan of simmering water or in the microwave). Add a little vegetable oil if the chocolate is too thick. If you are colouring your white chocolate then add a little colouring and stir until blended. I find it easiest to use small bowls for the chocolate, so that there is a deep layer of chocolate for dipping.
  • Using a fork or chocolate dipping tool, dip each doughnut into the chocolate to cover completely. Place onto a lined tray or plate, and immediately decorate with sprinkles as desired before the chocolate sets. Or allow to set, then drizzle with a different coloured chocolate.
  • Leave to set at room temperature. Store in an airtight container either in the fridge or at room temperature.

*If you can’t find ready-made chocolate icing then make your own by beating together 250g softened butter, 500g sifted icing sugar, 100g sifted cocoa powder and 2tbsp of milk. Beat until smooth.

No Comments

Post A Comment

fifteen + one =