Start by preparing your cake batter by package directions. 

You will be substituting your brewed cool coffee in place of the water, and adding peppermint extract to the cake batter. Beat cake mix, cooled coffee, vegetable oil, 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 cake with a fork in a large bowl or in the baking dish. 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 small balls and place on large baking 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 cookie sheet. 

Melt candy melts in the microwave or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick into one of the frozen cake balls.

Do this with all of them and put back in freezer till they are solidified.

Gently dip 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 crushed candy canes.

Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy bite-sized treats!