Starbucks’ Peppermint Brownie Cake Pops are awesome and inspired me to try and duplicate them so that I could make a batch of them for Christmas.
Peppermint Brownie Cake Pops
- Mix a milk chocolate cake mix as directed on the back of the box for a 9×13 cake and added 1 tsp. peppermint extract to the mix.
- Bake and cool as directed on the back of the box.
- After the cake is COMPLETELY cool, crumble up the entire cake into very small crumbs. I using the food processor
- Take a 1/2 can of milk chocolate frosting and place it in a small bowl. Add 1/8 tsp. peppermint extract to the the frosting a mix well.
- Add the peppermint milk chocolate frosting that you just made PLUS one crushed up candy cane to the crumbled up cake. Mix until you can form a ball as pictured above. You HAVE to use your hands to mix it! If you try and use other kitchen utensils it will not mix properly.
- Roll mixture into about 1.25” size balls and place onto a wax paper lined cookie sheet. This mixture will make approximately 40 balls.
- You will need to chill the balls for several hours in the refrigerator or put them in to the freezer for no more the 5 minutes. If they get too cold the candy melt coating will crack when drying.
- While your waiting, get your styrofoam block out and cover it with wax paper. This will hold the pops as they dry.
- Melt candy melts in the microwave as directed on the back of the package (I will have more info and tips on this in another post.)
- Dip one end of the lollipop stick into the candy melts about 3/4 inch. Place the stick into the center of a cake ball. This will act as a glue to keep the cake ball on the stick.
- Re-chill the cake balls in the refrigerator for just a few minutes. Otherwise, the cake balls will fall right off the stick and into the candy melts.
- Dip your chilled (now) cake pop into the candy melts, gently tapping the stick on side of the cup to remove any excess candy melts. Quickly coat with mixture of clear sprinkles and crushed up candy canes before the cake pop sets.