Peppermint Brownie Cake Pops
The holidays are here, and with them come the irresistible taste of peppermint and chocolate!
Whether you're hosting a festive gathering, looking for a fun activity with the kids, or simply treating yourself to something sweet, these Peppermint Brownie Cake Pops are the perfect solution.
Not only are they rich, fudgy, and bursting with holiday cheer, but they’re also gluten-free and vegan—making them a delightful treat that everyone can enjoy. These little bites of joy combine the decadence of brownies with the festive flavor of peppermint, all wrapped up on a convenient stick. Perfect for dessert tables, gifting, or satisfying those holiday sweet cravings, they’re a hit for all ages.
Let’s dive into this easy-to-make recipe.
Makes 21 cake pops.
INGREDIENTS
- 1 box of gluten-free & vegan chocolate cake, brownie, or cupcake mix, such Stellar Eats Fudge Brownie Mix or Namaste Chocolate Cake Mix
- 1 tsp of Peppermint Extract
- I you'd like to make your own frosting:
- 1 1/2 cups of vegan powdered sugar
- 1/4 cup of vegan butter
- 2-4 tablespoons of dairy-free milk
- 1/2 tsp of gluten free vanilla extract
- OR 1/3 cup of vegan frosting, premade or make from a mix like Lillybean's Vanilla Bean Buttercream Frosting Mix
- 2 candy canes, crushed
- 1 bag of vegan, gluten-free chocolate chips (we used Enjoy Life)
- Popsicle sticks or wooden skewers.
DIRECTIONS
- Prepare your cake by following the instructions on the package. Add the peppermint extract to your cake mix. Tip: if you're making the mix vegan, ground flaxseed or chia seeds mixed with water, applesauce, or aquafaba (from canned beans) are all great egg replacements!
- Pour the batter into a greased baking dish or cake mould and follow baking instructions until a toothpick can be inserted into the center and comes out clean.
- Let the cake cook completely, then crumble it with a fork into a large bowl.
- *If making your own frosting, follow instructions on box or make from scratch:
- In a separate bowl, beat the butter until it's creamy. Add in the powdered sugar, milk, and vanilla extract and beat until its smooth and incorporated.
- Stir the frosting into the crumbled cake, cover, and freeze until chilled.
- Using an ice cream scoop or tablespoon, roll the mixture into evenly sized balls and place on a cookie sheet. Aim for the size of a pin pong ball!
- Freeze again until the balls are hard - this will make them easier to cover in chocolate (about 30 minutes).
- Pour your chocolate chips into a medium mixing bowl and melt them in the microwave for 30 seconds at a time, stirring in between, until they are fully melted. It can help to add a dollop of coconut oil, which will thin out the chocolate.
- Pull the cake pops out of the freezer and dip the tip of each popsicle stick or skewer into the melted chocolate, then insert them into the middle of each cake ball.
- Place them back into the freezer to let the chocolate set (5 minutes).
- Reheat your melted chocolate.
- Now, dip each cake pop into the melted chocolate and swirl the stick to coat the entire cake pop. Sprinkle with crushed candy cane!
- To let them set, you can place them on a parchment paper lined cooking tray or stick them up n some foam board. Allow them to harden at room temperature (or place back in the freezer).
- Enjoy!
All ingredients are available at Jo Anne's Place. See hours here.
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