Chocolate Gingerbread Cake Pops

The Story & Intro

If there’s one treat that instantly transports me back to winter markets in France, it’s chocolate gingerbread cake pops. I still remember walking through Paris with my mittens on, holding a warm cup of chocolat chaud while eyeing every pastry stall I passed. One vendor sold little gingerbread truffles dipped in chocolate, and oh là là one bite felt like Christmas kissing your taste buds. 🎄✨

“Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.”

So today, I’m sharing a recipe that blends both worlds: the spicy warmth of traditional French pain d’épices and the fun, festive charm of American cake pops. These chocolate gingerbread cake pops are soft, rich, impossibly moist, and dipped in velvety melted chocolate. They’re holiday magic on a stick and yes, they’re as irresistible as they sound.

Whether you’re baking for a holiday party, gifting homemade treats, or sneaking a few for yourself (no judgment I do!), this recipe is about to become your new seasonal favorite. And don’t worry, mon ami they’re surprisingly easy to make. Let’s get rolling!

⏱️ Time

• Prep: 25 minutes
• Baking: 30 minutes
• Rolling + Decorating: 30 minutes
• Total: ~1 hour 25 minutes

🛒 Ingredients

For the Gingerbread Cake

• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• ½ cup molasses
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 egg
• ½ cup warm milk
• 1 teaspoon vanilla extract

For the Cake Pop Mixture

• Fully baked gingerbread cake (from above), crumbled
• ⅓–½ cup cream cheese frosting (store-bought or homemade)

For the Chocolate Coating

• 2 cups semi-sweet or dark chocolate melting wafers
• 1 tablespoon coconut oil (optional for thinning)
• Holiday sprinkles, edible glitter, or crushed peppermint (optional)

For Assembly

• Cake pop sticks
• Styrofoam block for drying

👩‍🍳 Instructions

1. Bake the Gingerbread Cake

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a large bowl, whisk flour, brown sugar, granulated sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, combine melted butter, molasses, egg, warm milk, and vanilla.
4. Pour wet ingredients into dry ingredients and gently fold until smooth.
5. Transfer to the baking pan and bake for 25–30 minutes or until a toothpick comes out clean.
6. Cool completely warm cake makes sticky cake pops!

2. Crumble and Mix

1. Once cool, crumble the cake into fine crumbs.
2. Add ⅓ cup frosting and mix with clean hands.
3. If mixture doesn’t hold together when squeezed, add another tablespoon of frosting until it forms a soft dough.

3. Shape the Cake Pops

1. Scoop and roll tablespoon-sized portions into smooth balls.
2. Place on a parchment-lined baking sheet and freeze for 10–15 minutes so they firm up.

4. Add the Sticks

1. Melt a few tablespoons of chocolate.
2. Dip the end of each stick into the chocolate, then push it halfway into a cake ball.
3. Chill again for 10 minutes to secure.

5. Coat in Chocolate

1. Melt the remaining chocolate with coconut oil until silky.
2. Dip each cake pop straight down, lift gently, and tap off excess.
3. Add sprinkles or crushed peppermint before chocolate hardens.

6. Dry and Serve

Stick pops into a Styrofoam block and let them set at room temperature. Once firm, they’re ready to enjoy!

Serving Suggestions

These chocolate gingerbread cake pops shine in so many festive settings:

• 🎁 Wrap individually for adorable edible gifts
• 🎄 Arrange in a mug for a charming holiday centerpiece
• 🍫 Serve with hot cocoa, mulled wine, or peppermint mochas
• 🥳 Add to dessert platters at parties they disappear fast!
• 👶 Kids love decorating each pop with their own toppings

The spices pair beautifully with chocolate, making every bite taste like cozy winter magic.

Recipe Card

🎄 Chocolate Gingerbread Cake Pops Recipe

⏱️ Time: 1 hour 25 minutes
🍴 Yield: About 20–24 cake pops

🛒 Ingredients

• Gingerbread cake (see recipe above)
• ⅓–½ cup cream cheese frosting
• 2 cups chocolate melting wafers
• Cake pop sticks + decorations

👩‍🍳 Instructions

1. Bake gingerbread cake and cool completely.
2. Crumble cake and mix with frosting until dough forms.
3. Roll into balls and chill.
4. Insert sticks using melted chocolate.
5. Dip in melted chocolate and decorate.
6. Let set and enjoy!

📝 Notes

• Add more frosting ONLY if the mixture is too crumbly.
• If chocolate is too thick, mix in ½ teaspoon coconut oil at a time.
• Store in the fridge up to 5 days or freeze undecorated pops for 2 months.

🍽️ Nutrition (Per Pop — Approximate)

• Calories: 150
• Fat: 7g
• Carbs: 20g
• Protein: 1g
• Sugar: 15g

Conclusion

There’s something magical about rolling, dipping, decorating and finally biting into these festive little treats. My chocolate gingerbread cake pops bring together the warmth of old-world spices and the joy of modern holiday baking. Every time I make them, I feel that same spark I had as a little Parisian girl sneaking tastes of batter in my mother’s kitchen.

Now, I hope they bring that same comfort, delight, and sweet holiday cheer straight into your home. Joyeux Noël, mon ami and happy baking! ❤️✨