Easy Nutella Cake Pops

close up of nutella cake pops covered in chopped hazelnuts with a jar of nutella in the background

This easy Nutella Cake Pops recipe delivers an irresistible mash-up of rich chocolate cake, chocolate hazelnut spread, and chopped hazelnuts. If you love Ferrero Rocher chocolates, you're going to love these cake pops!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 30

Chilling time 30

Total Time 1 45

Servings pops

Calories 178kcal

Author Amee

Equipment

9x13 cake pan
Double boiler or microwave-safe bowl
Cookie scoop
wax-paper

Ingredients

For the cake:
1 box Devil’s food cake mix *always follow the box directions for the amount of oil and egg. Mine called for 3 eggs, 1/2 cup oil, and a cup of water.
3 large eggs room temp
½ cup avocado oil canola or light olive oil works here, too.
1 cup water
For the cake pops:
1 cup Nutella or other chocolate hazelnut spread
¾ cup hazelnuts roasted, unsalted, and finely chopped. Divided.
16 oz chocolate candy melt wafers *I always have a little extra left, but you need enough to get a good dip.
1 tsp coconut oil canola oil or shortening also works. You can use up to 1 tbsp, but I find that a teaspoon is perfect for dipping.
42 Lollipop sticks
*Optional: Sugar sprinkles

Instructions

Prepare the cake mix according to the package directions in a 9x13” pan. Let it cool completely (I usually do this the night before), then break it into smaller sections and place in a large bowl. Mix with your hands or a hand mixer until the cake is crumbly.
Add the Nutella and mix until just incorporated. Then, add 1/2 cup of the chopped hazelnuts and mix until just combined (save remaining 1/4 of nuts for topping). This mixture should look like wet sand- not smooth.
Roll the mixture into 1 1⁄2-inch balls (about a tablespoon each, and place them on a wax paper-lined cookie sheet. Chill for 4 hours in the refrigerator or freeze for 30 minutes.
Melt the candy melts in the microwave or a double boiler. Stir in 1 tsp of coconut oil or shortening until smooth (I use a teaspoon but you can use up to a tablespoon, just be careful not to use too much or it will affect how they set up). I love my Wilton Candy Melts Pot for this...so simple and it keeps it the perfect temp for dipping.
Dip one end of a lollipop stick in the melted chocolate and insert it into a cake ball about ⅓ of the way down. Repeat with the remaining cake balls, then place in the refrigerator or freezer until the balls are firm enough to dip.
Dip each ball in melted chocolate, tapping gently on the sides and swirling off the excess. I work in batches of 4 or 5, keeping the remaining pops in the refrigerator so they remain firm enough to dip.
Quickly top each ball with remaining chopped nuts or sprinkles before they cool and harden, and enjoy!

Notes

Follow the cake mix instructions. You can use your favorite chocolate cake mix, but to ensure a tender, moist texture ideal for crumbling and use in cake pops, follow the recommended measurements and baking times on the box.

Crumble and mix with care. Using your hands or an electric mixer, crush the cooled cake into uniform, fine crumbs and mix the Nutella and nuts evenly so your cake pops have a consistent texture and taste in every bite.

Work in batches. I keep the undipped cake pops in the refrigerator and take out a few at a tip to dip. This way they stay nice and firm for easy dipping.

Decorate promptly. If you’re using sprinkles, chopped nuts, or drizzles, apply them before the chocolate coating is fully hardened to ensure they stay put.

Allow the cake pops to dry correctly. For a professional look, stand the cake pops upright in a foam block or cake pop stand to prevent flat sides. I use these cake pop stands. They also make a pretty presentation to display cake pops at parties!

Nutrition