Learn how to make cake pops with a minty center and a white chocolate coating. Chocolate Chip Menthe Cake Pops are festive and perfect for St. Patrick’s Day or any mint-chocolate craving.
These cake pops combine a moist chocolate cake studded with milk chocolate chips and a creme de menthe–flavored buttercream for a gooey, mint-chip center. If you prefer a non-alcoholic option, substitute creme de menthe with peppermint extract—start with 1 tablespoon and adjust to taste. I used a generous splash of creme de menthe and plenty of milk chocolate chips for texture and flavor.
I didn’t have shamrock sprinkles on hand, so I used what I had and still got a cute result. Cake pops can be tricky to display neatly; a wooden holder with drilled holes makes life easier—one of those little projects I’ll ask my dad to help with.
Fun personal note: my husband and I both have small shamrock tattoos on our ribs that we got years ago for luck. They were painful, but worth it for the sentiment.
The inside of these cake pops is a soft, minty cake ball with chocolate chips, coated in white chocolate and finished with sprinkles for a festive touch.
How to Make Cake Pops
Chocolate Chip Menthe Cake Pops
Pin Recipe
Ingredients
Cake
- 1 box Pillsbury dark chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup milk chocolate chips, heaping
Buttercream
- 1/2 cup salted butter, room temperature
- 2 cups powdered sugar
- 4 T. Creme De Menthe (or peppermint extract to taste)
- 1 tsp. vanilla extract
Coating Chocolate
- 7 squares vanilla almond bark
- 1 1/2 tsp. shortening
- Sprinkles, for garnish
Instructions
Cake
- Grease a 9×13 cake pan with cooking spray.
- In a mixing bowl, combine the cake mix, water, oil, and eggs. Whisk until mostly smooth—follow any specific instructions on your cake mix as needed.
- Fold in the milk chocolate chips.
- Pour the batter into the prepared pan and spread to the edges.
- Bake 34–36 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Let cool completely.
Buttercream
- In a mixing bowl, cream the butter on medium until smooth.
- Add powdered sugar and creme de menthe (or peppermint extract). Start with less extract if using to avoid overpowering the frosting. Mix on low until incorporated, then beat on medium-high for 2–3 minutes until light and fluffy.
Assemble
- Crumble the cooled cake into a large bowl and mix on medium until fully crumbled.
- Add all (or most) of the buttercream and mix until the cake forms a cohesive dough. You can use less frosting for a firmer ball.
- Scoop cake mixture into balls using a cookie scoop and place on a cookie sheet. Chill in the fridge for about 1 hour.
- Roll chilled cake balls to smooth them, then set aside.
- Melt the vanilla almond bark and shortening in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip the ends of the cake pop sticks (about 1/2 inch) into melted coating and insert into the center of each cake ball. Chill with sticks inserted for another hour to set.
- If needed, reheat the coating in 30-second intervals to keep it smooth. Dip each cold cake pop into the coating, tap gently to remove excess, and place on parchment. Add sprinkles while the coating is still wet.
- Store cake pops in the fridge or at room temperature; refrigeration is optional but extends freshness.
Nutrition
| Carbohydrates: 26 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 6 g
(Nutrition facts are an estimate and not guaranteed to be accurate. Consult a registered dietitian for specific dietary guidance.)
More Chocolate Mint Desserts
- Chocolate Mint Chip Madeleines
- Thin Mint Chocolate Macarons
- Easy Mint Chocolate Cookie Trifles