Gluten-Free + Allergy-Friendly + Vegan - Halloween Cake Pop (Mummy Mold)

Use your favorite Halloween themed chocolate molds and a chocolate or yellow cupcake for these spooky allergy-friendly treats. We used a mummy mold, a chocolate cupcake. You’ll be mummy of the year!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (20 minutes chilling time/inactive)
Yield: 12 Halloween cake pops

Equipment needed:

Mummy Halloween chocolate molds

Candy sticks



1 cup allergy-friendly white chocolate chips

2 tablespoons powdered sugar

1 Cupcake from Hungry Harry’s Chocolate or Yellow Cake Mix

1 + ½ teaspoons coconut oil (softened but not liquid)



Melt the white chocolate chips in a heat-proof bowl, over boiling water. Make sure the water does not touch the bottom of the bowl. Only the steam should be melting the chips.

Once melted, remove the chocolate from the heat and whisk in powdered sugar.

Line the molds with enough melted chocolate to coat the bottom of the mold. Refrigerate for 10 minutes.

While you are waiting for the chocolate to cool, crush the cupcake, and mix in coconut oil. Layer the mixture in the center of the mummy mold, but on top of the bottom chocolate layer.

Add the candy stick to the center, then coat with more melted chocolate.

Chill for another 10 minutes.

When the chocolate has completely set, carefully remove the pops from the molds. Enjoy your spooky Halloween treat!