Double Dipped Chocolate Mint Fudge Cake PopsKelsey Banfield
I gave my daughter her first cake pop for Valentine’s Day a few weeks ago and she loved it. Since then I’ve found myself constantly trying to think of new ways to make them with fun, interesting flavors and designs. As Bakerella, the inventor of cake pops as shown us, there is an endless variety of ways they can be made. This week I decided to get in the spirit of St. Patrick’s Day with my newly purchased shamrock sprinkles and make a chocolate mint fudge cake pop. I used chocolate fudge cake mix, added some peppermint extract and went to town dipping them in white chocolate. Twice. They were decadent, delicious and fun!
Chocolate Mint Fudge Cake Pops
1 box chocolate fudge cake mix prepared according to package directions
8 ounces cream cheese, softened
1/2 teaspoon peppermint extract
24 ounces white chocolate chips, melted
1. Break up the pieces of the prepared cake into a mixing bowl and add the cream cheese and peppermint extract. Stir everything together until the cake crumbs form a dough like consistency. Form them into 1 inch size balls and line them up on a lined cookie sheet and place them in the refrigerator to chill for about two hours.
2. Melt the white chocolate chips and divide the melted chocolate between two bowls. Use food coloring paste to color one of the bowls of chocolate green. Dip the chilled cake balls in the melted white chocolate and all it to set for 5 minutes. Then dip the ball again in the green chocolate and sprinkles with desired toppings.