Mexican Hot Chocolate Cake Pops

My absolute favorite hot chocolate flavor is Mexican Hot Chocolate. The juxtaposition of the chocolate with the cinnamon and a tiny bit of heat with cayenne pepper. Because of my not-so-secret love affair with these flavor combinations, I just knew I had to create a cake pop that paid homage to the tasty hot drink.

Also…I somehow ended up with 50 million boxes of Red Hots in my pantry. Neither Matthew or I know exactly how I ended up with SO.MANY.BOXES of Red Hots. So when I was figuring out the details of these cake pops, I knew topping them with smashed Red Hots would provide the perfect heat for all ages and oral pallets.

Hot Cocoa Cake Pops

Prep Time 30 minutes
Cook Time 3 minutes
Freeze Time: 20 minutes
Total Time 53 minutes
Course Dessert
Servings 50 cake pops
Calories 63 kcal


  • tablespoon sized cookie scoop
  • lollipop sticks
  • block of styrofoam


  • 1 box milk chocolate cake mix
  • 10 oz milk chocolate baking chips
  • cup milk chocolate frosting
  • mini marshmallows
  • festive sprinkles


  • Bake the cake according to the instructions on the box. Let the cake cool completely after it is done baking.
  • In a large mixng bowl, crumble the entire cake, breaking it up so there are no chunks. Add in the frosting. Using your hands, mix together until completely combined.
  • On a baking sheet lined with either a silicone pad or parchment paper, scoop the dough onto the baking sheet until all of the dough has been used. Then roll each scoop into a smooth ball.
  • In a microwave safe bowl, pour in the milk chocolate baking chips and microwave in 30 second increments, stirring in between each 30 seconds until the white baking chips are completely melted. This usually takes me 1:30-2 minutes.
  • Take the lollipop sticks and dip one end into the melted chips and stick into the rolled balls of dough. Repeat this step until every ball of dough has a lollipop stick. Place in freezer for 20 minutes.
  • When the cake pops have been in the freezer long enough, take out and dip each pop in the melted milk chocolate chips. You may find you need to do another 30 second increment or 2 in the microwave. Use a spoon to help the melted chips coat the pops completely. Place the stick in a piece of styrofoam so the cake pop will stand while the melted chips harden. Stick a mini marshmallow on the top, and sprinkle with festive sprinkles before the melted chips harden. Serve immediately, or store in an airtight container for up to a week.


Serving: 2cake popsCalories: 63kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 78mgPotassium: 34mgFiber: 1gSugar: 7gVitamin A: 1IUCalcium: 13mgIron: 1mg
Keyword cake, chocolate
Tried this recipe?Let us know how it was!

These cake pops have the perfect chocolate to cinnamon ration and the Red Hots on top give a tiny bit of heat. They were a huge hit among the amigos, even my little dude who isn’t a fan of chocolate at all.

With the summer months upon us, Mexcian Hot Chocolate Cake Pops would be the perfect substitute for the actual hot chocolate drink. Hope y’all have an amazing week!

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