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Delicious Mint Chocolate Chip Cake Pops Recipe to Delight!

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These Mint Chocolate Chip Cake Pops are a delightful combination of rich chocolate cake and refreshing mint flavor. Perfect for parties or cozy afternoons, they bring a piece of childhood nostalgia to every bite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup buttermilk
  • 1 cup unsweetened butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup mini chocolate chips
  • Green food coloring (optional, for color)
  • 12 oz. dark chocolate or chocolate candy coating (such as Merckens or Wilton)
  • 2 tablespoons coconut oil (optional, for thinning chocolate)
  • Extra mini chocolate chips (for decoration)
  • 12 to 15 lollipop sticks
  • Styrofoam block or cake pop stand for drying

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or line it with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until creamy.
  4. Add the eggs, vanilla extract, and peppermint extract to the butter mixture. Beat on medium speed for another 2 minutes until the mixture is smooth and light in color.
  5. Gradually mix in half of the dry ingredients into the butter mixture, followed by the buttermilk. Alternate adding the remaining dry ingredients and buttermilk, mixing until just combined.
  6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. While the cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
  9. Pour in the heavy cream, vanilla extract, and peppermint extract. Beat on medium-high speed for about 3-4 minutes until the frosting is light and fluffy. Mix in the mini chocolate chips and green food coloring, if using.
  10. Once the cake is completely cooled, crumble it into a large bowl. Add half of the frosting to the crumbled cake and mix until fully incorporated.
  11. Using your hands, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill them in the refrigerator for about 30 minutes until firm.
  12. While the cake balls chill, melt the chocolate or candy coating in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth.
  13. Remove the cake balls from the fridge. Dip the tip of each lollipop stick into the melted chocolate, then insert it into the center of a cake ball.
  14. Dunk each cake pop into the melted chocolate, ensuring it’s fully coated. Tap the stick gently against the bowl to remove excess chocolate.
  15. Sprinkle extra mini chocolate chips on top for decoration while the chocolate is still wet. Place the coated pops upright in a styrofoam block or cake pop stand to set.

Nutrition

Keywords: Ensure the cake cools completely before crumbling to avoid a gooey mixture. Use a food scale for accurate measurements, and ensure your bowl is dry when melting chocolate.

Find it online: https://softtasty.com/delicious-mint-chocolate-chip-cake-pops-recipe-to-delight/