Let’s celebrate St. Patrick’s Day a little early this year with these chocolate chip menthe cake pops. Nothing says “let’s party” like a little alcohol. Of course, you can leave out the creme de menthe and substitute it with some peppermint extract. I added a healthy dose of Creme De Menthe in these cake pops along with a healthy dose of milk chocolate chips.
I wish I had some cute little shamrock sprinkles, but I guess I had to make due with what I had. I think I worked it pretty well. Yes, I’m once again patting myself on the back. Someone has to do it, right?
Is it just me or are cake pops the hardest thing to make pretty? I was thinking last night that I desperately need one of those little pieces of wood with the tiny holes drilled in them to hold these cake pops. I’ll have to have my daddy-o whip together one for me sometime.
Oh, hey. Here’s another fun fact about myself and my husband. We both have shamrocks tattooed on our ribs. I guess we should have waited until I had my blog for a bit to get them. I don’t see a rib in sight. It surely would have hurt a bit less. We got them years ago for luck.
The insides are a gooey, mint chip delight.
Make ’em. Eat them. Thank me later.
- 1 Box Pillsbury dark chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 1 heaping cup milk chocolate chips
- ½ cup (1 stick) salted butter, room temperature
- 2 cups powdered sugar
- 4 T. Creme De Menthe
- 1 tsp. vanilla
- 7 squares vanilla almond bark
- 1 + ½ tsp. shortening
- Sprinkles for garnish
- Grease an 9x13 cake pan with cooking spray.
- In a mixing bowl, add the cake mix, water, oil, and eggs. Whisk until combined and there are minimal lumps. You can use different cake mixes. Follow the cake mix and what it calls for. Box mixes differ in oil, water, and eggs.
- Add in the chocolate chips. Stir.
- Pour the batter into prepared pan and spread it to all the edges.
- Bake for 34-36 minutes or until it's done. Place a toothpick in the center of the cake and if it comes out clean or with a few crumbs, it's done.
- Let cool.
- In a mixing bowl, add the butter. Mix on medium until it is creamed.
- Add in the powdered sugar and creme de menthe. You can substitute the creme de menthe out with peppermint extract. I would start with 1 tablespoon and go up from there since it will be stronger. Mix on low until it comes together. Turn the mixer on medium/high for 2-3 minutes until the buttercream is light and fluffy.
- In a separate mixing bowl, crumble up cake. Mix on medium until the cake is completely crumbled. Add in all the frosting. If you would like, you can add less in and the cake will come together still. I just like lots of frosting in mine.
- Mix on medium until the cake forms into a ball and all the frosting is incorporated.
- Scoop out balls of cake onto a cookie sheet using a cookie scoop. Once you've scooped out all the cake balls, place in the fridge for about 1 hour.
- Remove from the fridge and roll into balls.
- In a small microwave safe bowl, add in the vanilla almond bark and shorten, Microwave for 30 second intervals. Stir after each interval. Repeat until the chocolate is completely melted and smooth.
- Place the ends of the cake pop sticks into the chocolate. I normally go about half an inch. Stick the sticks in the center of each ball. Once all the cake pops have sticks, place them back in the fridge for another hour.
- Remove from the fridge and heat the chocolate back up by doing the 30 second intervals and stirring after each time.
- Dip the cold cake pop balls into the chocolate and gently tap your arm to remove the excess chocolate. Place onto a parchment lined cookie sheet. Add sprinkles while the chocolate is still wet. This chocolate will dry quickly if the cake pop balls are cold.
- I store my cake pops in the fridge. It's not necessary, they can be stored at room temperature.