Peppermint Brownie Cake Pops Recipe (Starbucks Copycat)
Discover joy on a stick with our Peppermint Brownie Cake Pops Recipe – a rich chocolate brownie, peppermint-infused, coated in white chocolate, and topped with festive candy canes. These bite-sized delights capture the holiday spirit in every sweet and indulgent pop.
‘Tis the season for joy, and what better way to spread the holiday cheer than with a delightful and bite-sized treat? Enter our Peppermint Brownie Cake Pops – a perfect fusion of rich chocolate, refreshing peppermint, and the charming whimsy of cake pops.
Get ready to embark on a delicious journey of festive baking with this simple and crowd-pleasing recipe. This easy treat is sure to be a hit at your next holiday party, or really for any occasion at this time of year.
If you love cake balls around the holiday season you may also want to try my Candy Cane Cake Pops or my Christmas Cake Pop Recipe.
Table of Contents
WHY YOU’LL LOVE THESE PEPPERMINT BROWNIE CAKE POPS
- Irresistible Flavor Combo:The decadent chocolate brownie infused with peppermint and coated in white chocolate creates a heavenly flavor combination that captures the essence of the season.
- Perfect for Holiday Parties:These cake pops add a whimsical and festive touch to any holiday gathering. They’re easy to share, easy to eat, and sure to be a hit with both kids and adults.
- Great for Gifting:Individually wrap these cake pops with festive ribbons, and you have a delightful homemade gift for friends, family, or party hosts.
- Creative and Customizable:Get creative with decorations! Experiment with drizzles, colored sprinkles, or even edible glitter to customize these cake pops according to your holiday theme.
- Bite-Sized Joy:The petite size of these cake pops makes them a perfect bite-sized treat, allowing everyone to savor the festive joy without overindulging.
INGREDIENTS YOU NEED FOR THE PEPPERMINT CAKE POPS
You will need the following ingredients listed below to make the peppermint brownie truffles (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):
- Chocolate boxed cake mix of choice – using a standard box chocolate cake mix is an easy way to save yourself tons of time in the kitchen, I used Betty Crocker Chocolate. You could also use a gluten free cake mix if you needed these to be gluten free.
- Peppermint extract
- Frosting of choice – used Betty Crocker French Chocolate Frosting. A regular vanilla frosting would also be great.
- White chocolate candy melts – you can also use chocolate melts however they will not look exactly like the Starbucks version without the white chocolate coating. The melted candy melts act as the candy coating and keep the inside moist.
- Candy cane pieces – the crushed peppermints add a nice crunch and add more of a peppermint flavor.
- Lollipop sticks/cake pop stick: Because what’s a cake pop without a stick? It’s like the Christmas tree without ornaments – necessary for the full effect.
HOW TO MAKE
Start by preparing your cake by packaged directions. Beat cake mix, water, vegetable oil, large eggs and peppermint extract in a large mixing bowl.
Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish into fine cake crumbs. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a cookie scoop and your hands to roll the mixture into evenly sized balls and place on cookie sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
Freeze again until balls are hard.
It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet.
Melt white candy melts in the microwave in 30-second increments or in a double boiler. Dip each lollipop stick into the chocolate, then stick into one of the cake balls.
Do this with all of them and put back in freezer till they are solidified.
Gently dip the balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with candy cane bits.
Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy cake pops.
STORAGE
- Room Temperature:If planning to consume within 1-2 days, store the cake pops at room temperature in a cool, dry place. Ensure they are individually wrapped or covered to prevent drying out.
- Refrigeration (Longer Storage):For extended freshness, place the cake pops in an airtight container and refrigerate. This is ideal if you plan to enjoy them over the course of a week.
- Freezing (Extended Storage):For longer storage, consider freezing the cake pops. Individually wrap each pop in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
FAQS
CAN I MAKE THE FUDGY PEPPERMINT BROWNIE POPS IN ADVANCE FOR A PARTY?
Absolutely! These cake pops are perfect for preparing in advance. Follow the storage recommendations mentioned earlier to keep them fresh and delightful until your celebration.
CAN I USE DIFFERENT COATING FOR THESE DELICIOUS HOLIDAY TREATS?
Certainly! While white chocolate complements the peppermint flavor, feel free to get creative with milk or dark chocolate coatings. Experiment with different drizzles or colored coatings for a personalized touch.
HOW DO I PREVENT THE CAKE POPS FROM FALLING OFF THE STICKS?
Ensure that the cake pops are thoroughly chilled or partially frozen before dipping them in the coating. This helps the coating set quickly, securing the cake pops on the sticks.
CAN I MAKE THESE CAKE BITES WITHOUT A CAKE POP STAND?
Absolutely! If you don’t have a cake pop stand, use a thick piece of styrofoam or even a box filled with rice to insert the cake pops for setting. We’ve also used a cheese grater to hold them up in the past.
CAN I REHEAT THE CANDY COATING IF IT STARTS TO HARDEN?
Yes, you can reheat the coating in short intervals, stirring between each, to maintain a smooth consistency. Be cautious not to overheat, as it can affect the coating’s texture.
Other Holiday Recipes You May Enjoy Trying Over The Christmas Season!
- Gluten-Free Christmas Tree Brownies
- Gluten Free Vegan Peanut Butter Cookies
- Chewy Double Chocolate Peppermint Cookies
- Soft And Chewy Ginger Molasses Cookies
- Gluten Free Chocolate Fudge Crinkle Cookies
- Chocolate Caramel Shortbread Bars
- Chocolate Peanut Butter Crunch Bites
- Easy Chocolate Christmas Peppermint Bark
- Easy Gluten Free Oreo Cake Balls
Peppermint Brownie Cake Pops Recipe (Starbucks Copycat)
Discover joy on a stick with our Peppermint Brownie Cake Pops Recipe – a rich chocolate brownie, peppermint-infused, coated in white chocolate, and topped with festive candy canes. These bite-sized delights capture the holiday spirit in every sweet and indulgent pop.
Ingredients
- 1 box chocolate cake mix, I used Betty Crocker
- 1 tsp peppermint extract
- 1/3 cup chocolate frosting, I used Betty Crocker
- 1 bag white chocolate candy melts, 12oz
- 2 candy canes, crushed
Instructions
- Start by preparing your cake by packaged directions. Beat cake mix, water, vegetable oil, large eggs and peppermint extract in a large mixing bowl.
- Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish into fine cake crumbs. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
- Use a cookie scoop and your hands to roll the mixture into evenly sized balls and place on cookie sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
- Freeze again until balls are hard.
- It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
- Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet.
- Melt white candy melts in the microwave in 30-second increments or in a double boiler. Dip each lollipop stick into the chocolate, then stick into one of the cake balls.
- Do this with all of them and put back in freezer till they are solidified.
- Gently dip the balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with candy cane bits.
- Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy cake pops.
Nutrition Information:
Yield:
21Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 24mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
