While I would have had the Christmas tree up weeks ago, my husband is not so eager to begin the holiday season…so I patiently waited until after Thanksgiving dinner to take on the task. That said, the Christmas music has been blaring ever since and our apartment is starting to resemble a department store with paper snowflakes and Christmas knick knacks everywhere you look. Okay, I’m kind of obsessed. I just love the warmth and loving feelings that overwhelm us at Christmas time and just the happiness that fills the air in general! With so much holiday spirit here, I needed something festive to eat. I give you peppermint mocha cake pops: mocha brownie cake pops with peppermint cream cheese buttercream filling. I used my Babycakes Cake Pop Maker to make the cake balls, and used leftover buttercream from the turkey cake pops I made for Thanksgiving for the filling. They had a great flavor, but I think because the brownie mix is so much denser and fudgier than cake mix, it took a lot longer to bake, resulting in a crispier outside. I made these yesterday and like I said, the outside was a bit too crisp, but today they seem more moist…maybe they drew some moisture from the coating, not sure. Not necessarily a recipe I would scrap, but if I make them again, I’ll use cake mix instead.
- 1 box of Ghiradelli mocha brownie mix
- 1/2 cup oil
- 1 egg
- 3 Tbsp coffee
- 1 Tbsp water
- 1 cup peppermint cream cheese buttercream (recipe below)
- 1 bag of Wilton candy melts
- optional: crushed peppermint
- Mix the ingredients together with a wooden spoon until thoroughly combined, but don’t overmix (the box advises 50 strokes with a wooden spoon).
- Fill cake pop maker wells. I used a Ziploc bag to pipe the batter into the wells and filled them so that it rounded over the bottom well. It does rise while it bakes, but I only filled mine even to the bottom well the first time and those cake pops didn’t fill out completely.
- Cook in the cake pop maker following manufacturers guidelines for about 15 minutes. I could not believe they took this long, but they really did! If you can’t tell if they’re done, just stick a toothpick in the center of one, if it comes out clean, they’re all set! These were dense, which made them sort of difficult to remove; I ended up using a spoon to place them onto the holder to cool.
- Cool completely before filling.
- Fill each cake pop with peppermint cream cheese buttercream. The outside of these were a bit crisp, so I actually poked into the pop with a cake pop stick first and then inserted the piping tip.
- Place in freezer for 10-15 minutes.
- Melt candy melts according to package directions, add peppermint extract (1/4 tsp) if you want the coating to be peppermint flavored.
- Dip cake pop stick into melted candy and insert into cooled pops. Let harden for a couple minutes, then dip the whole thing into the candy coating.
- Decorate and embellish as you see fit!
Peppermint Cream Cheese Buttercream:
- 1 cup cream cheese buttercream (make your own using the recipe from this post here or use store-bought)
- 1/4 tsp peppermint extract
Mix together – easy as that! You can add crushed peppermint if you want to add texture. One cup was enough for me to fill all of the cake pops, but I didn’t fill them super full.