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Sprinkles For Breakfast

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chocolate peanut butter cake pops

How to Make Chocolate Peanut Butter Cake Pops

I can't believe it's already September. Like, what? How did that happen? I feel like this year has just flown by - and at the rate things are going, I really need to start thinking about my dog's Halloween costume. Obviously that is not something that you can leave until the last minute.

Best Chocolate Cake Pops

But before we start talking Halloween, let's talk Chocolate Peanut Butter Cake Pops. In my opinion, most Chocolate Peanut Butter Cake Pops are just not peanut buttery enough. The chocolate/peanut butter ratio always seems to be a little off.

Homemade Cake on a Stick

But, I came up with a way to fix that. Instead of just using peanut butter to bind the cake crumbs together, I decided to take it a step further and just dunk the whole pop in both peanut butter and chocolate (as seen above).

Quick and Easy DIY Cake Pops

Not only does this improve the chocolate to PB ratio - but it greatly enhances your Chocolate Peanut Butter Cake Pop eating experience. You can trust me...I tested it many, many times.

Chocolate Peanut Butter Cake Pops - Full Recipe Do It Yourself Cake Pops Soft and Moist Cake Pops with Chocolate and Peanut Butter

Cake recipe adapted from here.

Chocolate Peanut Butter Cake Pops

Chocolate Peanut Butter Cake Pops | Sprinkles For Breakfast


Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract


  • 1 lb. dark melting chocolate
  • 1 1/4 cups peanut butter (I recommend using Skippy)
  • 1/4 cup mini chocolate chips
  • Lollipop sticks
  • Styrofoam Cake Block
  • Pipping Bag
  • Small round pipping tip


For the cake

  1. Preheat the oven to 350°F and grease a 9 x 13" pan and line with parchment.
  2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Mix on low until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla.
  4. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pan.
  5. Bake in preheated oven for 30 to 35 minutes for round pans, or until wooden toothpick inserted in center comes out clean.
  6. Let cake cool completely on a wire cooling rack.

For the coating

  1. Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
  2. In a large bowl, combine crumbs with 1/4 cup + 1 tablespoon peanut butter and 1/4 cup mini chocolate chips.
  3. Mix with hands or a fork until peanut butter is fully incorporated. You want the mixture to be just moist enough to roll into balls.
  4. Using a small ice cream scoop, scoop out a small amount of cake mixture and roll between cupped hands to form a round ball.
  5. Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 2 hours.
  6. Place remaining amount of peanut butter (about 1 cup) in a in a microwave safe bowl. (Make sure it is deep enough to submerge the entire ball in the chocolate). Microwave the peanut butter in 15 second increments, stirring after each heating, until it is melted.
  7. Dip lollipop stick into peanut butter and then into the middle of a cake ball.
  8. Dip cake ball into the peanut butter until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so any excess comes off.
  9. Push lollipop stick into styrofoam block. Once all pops are completed, set the peanut butter aside (you will need it for decorating), and place block into the refrigerator for at least 1 hour, or until the peanut butter has completely hardened.
  10. Melt dark chocolate melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
  11. Dip the peanut butter covered pop into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
  12. Put lollipop stick back into the styrofoam block to dry.
  13. Once chocolate is dry, put the leftover peanut butter back in the microwave for 15 - 30 seconds.
  14. Place melted peanut butter in pipping bag, with a small round tip.
  15. Drizzle lines covering all sides of the ball. Place back in the styrofoam block to dry.

*Makes about 30 pops

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (11)


Could you put peanut butter protein powder in them?

Lindsay Nathanson

Absolutely! This would be a great addition! But I would still use the actual melted peanut butter to give it a nice peanut butter coating!


I was reading the directions for the cake and did not see where to add the salt, so I went ahead and added it in with the dry ingredients. I also found my batter to be pretty thick, so I hope I did not mis-read something! Thank you for the recipe!

Lindsay Nathanson

Hi Juliana! Thanks so much for letting me know. That was totally my mistake. I have fixed the typo and I hope the pops turned out great!


Can you make these ahead of time and freeze them for later use.

Lindsay Nathanson

Hi Janice! You can definitely make them ahead of time and freeze them!


How do you recommend storing these? Especially if you don’t plan on putting them out until the next day or two? Thank you!

Lindsay Nathanson

Just store them in a cool, dry place, in an airtight container or plastic wrap and they should be fine!


Hi there, I had a little trouble when trying this recipe. When I placed my cakepops on the wax paper, the peanut butter and chocolate spread out and caused the cake to be exposed on the bottom of the pop. I was not able to get a seal created. Did you have this problem at all when you didn't place your pops upright to harden? THANKS!!!!

Lindsay Nathanson

Hi Chelsea! I am so sorry you had this problem! I think the wax paper is the issue here. Different brands work better than others - but I would suggest using parchment paper instead. This seems to work every time regardless of the brand!


How much dark chocolate did you use for melting?

Lindsay Nathanson

I used 1lb dark melting chocolate. I have updated the recipe to be more clear. Let me know if you have any other questions!


HI there. Just found this! Sounds so good! Can you tell me how many balls this recipe makes? I am sorry if you did post this in the directions, but I did not see it.

Lindsay Nathanson

Hi Michelle! No problem at all - this recipe makes about 18 pops. I hope you enjoy them!


This is seriously the best chocolate cake recipe! I made the cake recipe for my sister's birthday and she couldn't get enough and said that is the best chocolate cake I've ever had. I love this blog and your recipes!

Lindsay Nathanson

I'm so glad you guys enjoyed it! It's my favorite chocolate cake recipe too!!

Jessi Lui

My grandfather requested my chocolate peanut butter cake pops for his 70th birthday party yesterday. After finding this recipe, I tried it out, and everyone basically melted in peanut butter pleasure. Aaaaand I may have just had one for breakfast. So, so good. Dipping in peanut butter before chocolate coating really takes the cake ;)

Lindsay Nathanson

I am so happy to hear he liked them. And you are right...the extra peanut butter is a game changer!


Is there a substitute for the coffee that you can recommend?

Lindsay Nathanson

Coffee really brings out the chocolate flavor - but if you don't have any, hot water works just fine.


Oh how perfect ! The correct ratio is key, no doubt about it! Send a couple dozen so I can confirm your discovery :) ????