Double Fudge Birthday Cake Popsicles
A simple chocolate fudge popsicle studded with cake crumbs
Serves: 6-8
For the pops:
  • ½ cup (100g) caster sugar
  • ½ cup (45g) cocoa powder
  • 1 tbsp cornflour (cornstarch in you're in the USA)
  • 1½ cups (375ml) milk
  • ½ cup (125ml) water
  • optional: splosh of rum or bourbon
  • 1 cup chocolate cake crumbs (about 1 cupcake)
  • To dip:
  • 50g (2oz) chocolate
  • 1 tbsp coconut oil
  • SPRANKLES (whatever sprinkles you have)
  1. Stir the caster sugar, cocoa, and cornflour together in a bowl.
  2. Add enough milk to make a paste, then slowly whisk in the rest, along with the water (there should be no lumps).
  3. Pour the mixture into a heavy based saucepan, and place over a medium heat. Bring to the boil, whisking constantly, then boil for a minute. The mixture will thicken slightly.
  4. Divide the cake crumbs loosely between your popsicle moulds (this will make 6-8 pops, depending on the size of your moulds).
  5. Divide the popsicle mixture between the moulds, then insert the sticks, and place in the freezer for at least 6 hours or overnight.
  6. To coat the pops, melt the chocolate and coconut oil together in the microwave, in short, 20 second bursts.
  7. Pour into a tall, thin container, just wide enough to fit your pops (I use a drinking glass). Dip the pops into the chocolate, let the excess drip off, and then quickly throw on your sprinkles.
  8. Place back in the freezer to set, then serve!
Recipe by The Sugar Hit at