Cake Pops for Grown-Ups

Photo by: Brooke Parkhurst & James Briscione

Peppermint Patty Pops

Cool mint and buttercream frosting give way to rich chocolate in this fun and sophisticated pop. Little hands can help sprinkle the crushed candy cane so that everyone feels responsible for these holiday beauties.

2 cups crumbled chocolate cake
1 cup store-bought buttercream frosting, divided
2 candy canes, finely chopped
12 lollipop sticks

In a medium-sized

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Photo by: Brooke Parkhurst & James Briscione

Peppermint Patty Pops

Cool mint and buttercream frosting give way to rich chocolate in this fun and sophisticated pop. Little hands can help sprinkle the crushed candy cane so that everyone feels responsible for these holiday beauties.

2 cups crumbled chocolate cake
1 cup store-bought buttercream frosting, divided
2 candy canes, finely chopped
12 lollipop sticks

In a medium-sized bowl, stir together chocolate cake and 4 tablespoons buttercream frosting. Set aside the remainder of the frosting to ice cake pops.

Use a tablespoon to scoop cake mixture, and your hands to roll into balls.

Line baking sheet with parchment paper. Spear cake pops with lollipop sticks and arrange on sheet. Place in freezer for 15 minutes to chill.

Remove cake pops from the freezer and ice with remaining frosting. Decorate with candy cane bits and serve immediately.

When stored in the refrigerator in an airtight container, cake pops will keep for up to one week.

Makes 10-12 cake pops.

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