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Chocolate Chip Menthe Cake Pops

Learn how to make cake pops with a minty center and white chocolate coating. Chocolate Chip Menthe Cake Pops make the perfect St. Patrick's Day dessert!
Course Dessert
Cuisine American
Keyword chocolate mint desserts, how to make cake pops, St. Patrick's Day desserts
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 26 Large Cakepops
Calories 210kcal
Author Miranda Couse

Ingredients

Cake

Buttercream

  • 1/2 cup salted butter room temperature
  • 2 cups powdered sugar
  • 4 T. Creme De Menthe
  • 1 tsp. vanilla extract

Coating Chocolate

  • 7 squares vanilla almond bark
  • 1 1/2 tsp. shortening
  • Sprinkles for garnish

Instructions

Cake

  • 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.

Buttercream

  • 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.

Assemble

  • 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.

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 182mg | Potassium: 63mg | Sugar: 19g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg