Valentine's Day Cake Balls

Skinny cake pops made with yellow cake mix and Greek yogurt, dipped in colored candy melts and topped with sprinkles for Valentine's Day.

⏱️ Prep: 10 min🍳 Cook: 20 min🍽️ Makes 48

Nutrition

per balls

102

Calories

—

Protein

—

Carbs

—

Fat

16.5 oz	470 g	yellow cake mix (or flavor of your choice)
6 oz	170 g	plain fat-free Greek yogurt (Chobani)
1 cup	240 ml	water
2		large egg whites
1 tsp	5 ml	vanilla extract
—		baking spray
48 oz	1.4 kg	Wilton colored candy melts (20 oz used total)
—		sprinkles
—		mini cupcake liners

Preheat oven to 350°F. Lightly spray the cake pop pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired.
Makes 48-50 balls. Note: I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.