St. Patricks Day is coming up next week and I may have signed up for a potluck at work without really thinking about what I intended to make. I figured I would be there to eat so I should probably participate, but I’m also too busy to make anything overly complicated. Everyone loves cake right? (If you answer no to that question we really need to take a moment and re-assess our friendship.) So super easy cake pops it is this year. The best part, these use boxed cake mix so 1/2 the work is really already done for you!
Ingredients
1 box Dark Chocolate cake mix
1/2 tsp Creme de Menthe Flavor
Oil
3 eggs
Water
1 container of chocolate frosting
Green candy melts
White Chocolate Wafers
Parchment paper
Cupcake pan
Paper cupcake liners
Cookie sheet
Candy sticks
Directions
Set oven to 350 degrees and prepare the cake mix according to the directions on the box.
Mix in Creme de Menthe Flavor stirring well so flavors are thoroughly combined.
Once batter is made, evenly pour it into the cupcake liners (about 3 tbsp. each).
Bake in the oven for 21 minutes. Once done, allow to cool and take out a few cooled cupcakes and peel the paper liner off. Crumble cupcakes until fine.
Mix in about 3 spoonfuls of frosting , using hands, to mix together. You want the consistency to be where you are able to form a small ball (about 1-1.5″ diamater) and it won’t crumble.
Place the cake ball in freezer for 2 hours. When cake ball is solid pull out and place on a plate, set aside.
Melt white chocolate in a double broiler. Dip one end of the candy stick into the melted chocolate. Stick the white chocolate coated candy stick into one end of the frozen cake ball.
Return to the freezer for at least 30 minutes.
Dip cake pop into the melted chocolate and place into cup of rice or styrofoam block to allow to harden.
Once hardened melt green candy melts and drizzle over cake pops.
- 1 box Dark Chocolate cake mix
- ½ tsp Creme de Menthe Flavor
- oil
- 3 eggs
- water
- 1 container of chocolate frosting
- Green candy melts
- White chocolate wafers
- Parchment paper
- Cupcake pan
- Paper cupcake liners
- Cookie sheet
- Candy sticks
- Set oven to 350 degrees and prepare the cake mix according to the directions on the box.
- Mix in Creme de Menthe Flavor stirring well so flavors are thoroughly combined.
- Once batter is made, evenly pour it into the cupcake liners (about 3 tbsp. each).
- Bake in the oven for 21 minutes. Once done, allow to cool and take out a few cooled cupcakes and peel the paper liner off. Crumble cupcakes until fine.
- Mix in about 3 spoonfuls of frosting , using hands, to mix together.
- You want the consistency to be where you are able to form a small ball (about 1-1.5" diamater) and it won't crumble.
- Place the cake ball in freezer for 2 hours. When cake ball is solid pull out and place on a plate, set aside.
- Melt white chocolate in a double broiler. Dip one end of the candy stick into the melted chocolate. Stick the white chocolate coated candy stick into one end of the frozen cake ball.
- Return to the freezer for at least 30 minutes.
- Dip cake pop into the melted chocolate and place into cup of rice or styrofoam block to allow to harden.
- Once hardened melt green candy melts and drizzle over cake pops.
Alison
Written by, Alison, a mom, wife, insurance agent, animal lover and social media junkie whose favorite color is glitter and who has an opinion on just about everything.
Follow Me:
Leave a Reply