Mummy Cake Pops are so easy to make with a handful of ingredients. This spooky treat will be a hit at your Halloween party.
Mummy Cake Pops
It is incredibly simple to make these Copycat Starbucks Mummy Cake Pops. The recipe starts with a box mix and store bought frosting. It all comes together for a fun and festive treat.
The kids love the candy eyes and have a blast helping to drizzle chocolate.
Ingredients:
- Chocolate Cake Mix. Plus ingredients to prepare the cake on the back of the box.
- Chocolate Fudge Frosting. I used pre-made.
- Almond Bark
- Candy Eye Balls
- Lollipop Sticks
How to make mummy cake pops:
- Prepare the cake. Make the cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Crumble the cake into pieces. Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Mix the cake and frosting. Add the chocolate frosting to your crumbled cake and stir everything together until well combined.
- Form the cake balls. Shape the mixture into about 24-36 cake balls (depending on their size) and place on a cookie sheet lined with parchment paper. I used a cookie scoop to ensure that each one is approximately the same size.
- Melt the almond bark. Chop the almond bark and place it in a microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the almond bark fully melted and creamy.
Dip the cake pops.
- Dip the sticks into almond bark. Coat each cake pop stick into the melted almond bark and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- Dip the cake balls. After the cake pops have been chilled, dip each cake pop into the melted almond bark (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Allow to set. Then place the stick of cake pops in a block of Styrofoam. Then add the eyes onto the cake pops while the candy dries and solidifies. Continue until all of them have been covered and the mummy eyes have been added.
- Decorate the cake pops. Once all the cake pops are dry, it’s time to make the mummy wrappings on the cake pops. Use any leftover almond bark and reheat if needed. Hold the cake pop in one hand and then use a fork to drizzle the almond bark back and forth over the cake pop to make irregular lines all around the cake pop to look like a mummy’s wrappings.
- Enjoy this fun treat. Let them set at room temperature and then the cake pops are ready to enjoy!
How to store:
Store the leftovers in an airtight container at room temperature for up to 1 week.
Can you make these ahead of time:
Yes, they can be made in advance. Combine the cake mix and frosting and form into balls. Refrigerate the night before and dip in almond bark the next day.
This is an easy way to save time with preparation for parties and such.
Starbucks Mummy Cake pops tips
- Thin the almond bark. If the melted almond bark is too thick, thin it out with a small amount of vegetable oil or coconut oil. Add it slowly to the melted chocolate until it’s a good consistency to coat them.
- Freeze before dipping. It is helpful to freeze for 15 minutes but no longer or the coating won’t stick.
Variations:
- White chocolate. Substitute white chocolate instead of almond bark. You can also use this to make the mummies using a pastry bag.
- Candy Melts. This is another great substitution for almond bark.
- Vanilla Cake and Vanilla Frosting. You can substitute these for chocolate.
Print this Mummy Cake Pops recipe below:
Mummy Cake Pops
Mummy Cake Pops are so easy to make with a handful of ingredients. This spooky treat will be a hit at your Halloween party.
Ingredients
- 1 box Chocolate Cake Mix 15 oz
- *Plus ingredients to prepare the cake on the back of the box
- 1/3 cup Chocolate Fudge Frosting I use pre-made
- 1 pkg Almond Bark
- Candy Eye Balls
- Lollipop Sticks
Instructions
- Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Add the chocolate frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Chop the almond bark and place it in a microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the almond bark fully melted and creamy.
- Dip each cake pop stick into the melted almond bark and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted almond bark (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam. Then add the eyes onto the cake pops while the candy dries and solidifies.
- Continue until all the cake pops have been covered and the mummy eyes have been added.
- Once all the cake pops are dry, it’s time to make the mummy wrappings on the cake pops. Use any leftover almond bark and reheat if needed. Hold the cake pop in one hand and then use a fork to drizzle the almond bark back and forth over the cake pop to make irregular lines all around the cake pop to look like a mummy’s wrappings.
- Let the cake pops set at room temperature and then the cake pops are ready to enjoy!
Recipe Notes
Store the leftover cake pops in an airtight container at room temperature for up to 1 week.
*If the melted almond bark is too thick, thin it out with a small amount of vegetable oil or coconut oil. Add it slowly to the melted chocolate until it’s a good consistency to coat the cake pops.
Nutrition Facts
Calories 246kcal, Carbohydrates 32g, Protein 1g, Fat 12g, Saturated Fat 8g, Polyunsaturated Fat 2g, Monounsaturated Fat 3g, Trans Fat 1g, Sodium 161mg, Potassium 60mg, Fiber 1g, Sugar 26g, Vitamin A 1IU, Calcium 27mg, Iron 1mg
More Halloween Treats:
- Halloween Cake Pops
- Easy Halloween Puppy Chow Recipe
- Fast and Easy Halloween Treats
- Halloween Spider Cookies Recipe
