📖 Instructions

1. Preheat your cake pop maker according to the manufacturer's instructions. If you don't have a cake pop maker, preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, chili powder, baking powder, baking soda, and salt. Make sure there are no clumps of cocoa powder – those can be annoying later!
3. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. I like to use a fork for this; it feels more… rustic, somehow.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. If using a cake pop maker, fill each cavity about three-quarters full with the batter. Close the lid and bake for the time recommended by your maker (usually around 4-5 minutes). If baking in the oven, pour the batter into a greased and floured 9x13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake pops cool completely. If you baked a cake, crumble it into fine crumbs in a large bowl. Nobody wants big chunks in their cake pops!
7. Add the chocolate frosting to the crumbled cake and mix until everything is well combined and the mixture holds together when pressed. It should be moist, but not soggy. Think playdough, but tastier.
8. Roll the cake mixture into small, even-sized balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes. This helps them hold their shape when you dip them in the chocolate. I usually use this time to clean up the kitchen and mentally prepare for the chocolate dipping…it can get messy!
9. While the cake balls are chilling, prepare the chocolate coating. In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable shortening (if using), stirring occasionally until smooth. If using a microwave, heat in 30-second intervals, stirring in between, to avoid burning the chocolate.
10. Remove the cake balls from the refrigerator. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a cake ball. This helps the stick adhere to the cake ball. Let the chocolate set for a few seconds before dipping the entire cake ball into the melted chocolate.
11. Gently tap off any excess chocolate. You can use a toothpick to smooth out any imperfections. I usually end up eating the excess chocolate…oops!
12. Immediately sprinkle the cake pops with cinnamon sugar or any other desired toppings before the chocolate sets. Get creative! Sprinkles, chopped nuts, or even a drizzle of white chocolate would be delicious.
13. Place the decorated cake pops back on the parchment-lined baking sheet and let them set completely. You can speed this up by placing them in the refrigerator for about 15-20 minutes. Honestly, this is the hardest part—waiting!