Have you already had a few too many Christmas cookies? Okay, dumb question as that's impossible, but if you are looking to switch up your sugar fix a bit this season, then these chocolate peppermint cake pops are just the thing.
They're so pretty and festive, and they taste delicious. The following recipe is adapted from Big Oven and makes some amazing treats. You don't need any special pans; the pops are made of cake mixed with frosting (yum!). You can switch out the types of frosting, cake, and adornments as you like, but this combination is particularly fantastic. I love the idea of a bouquet of these for a teacher gift.
Chocolate Peppermint Cake Pops
1 box chocolate cake mix
2 large eggs
1/3 cup vegetable oil
1 cup canned chocolate frosting
1 1/2 bag white or chocolate candy coating disks
4 drops peppermint oil
Crushed candy canes for sprinkling on top
Heat oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, eggs, and oil. Prepare according to package directions. Pour into prepared pan; bake at 350 degrees for 32 to 35 minutes. Cool completely in pan on a wire rack.
Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1 1/4-inch balls and place on a baking sheet. Refrigerate for 2 hours or freeze for 20 minutes.
Once cake balls are chilled, melt candy according to package directions, adding peppermint oil to candy disks. Remove a few balls from the refrigerator to freezer. Dip a lollipop stick about 1/2 inch into melted candy. Press a cake ball onto stick, being careful not to press stick too far.
Dip ball into desired coating and gently tap so that excess coating drips back into bowl. Garnish with candy cane pieces.
Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temperature up to 2 weeks.
Image via Vegan Feast Catering/Flickr