So this officially begins the Christmas baking...

Just like my Peppermint Overload Brownies, there is no shortage of peppermint in these. Compared to brownies, these look so much more festive and impressive. People will think you're so talented and artsy!

Bakerella is the queen of cake balls/pops. In many of her recipes, she uses store bought cakes and store bought frosting. That's why I have listed either a cup of frosting (if using homemade) or 16 ounces if you're buying it. Chances are you won't need all of it especially if you use a super moist cake recipe like I did.

And yes, it was really bothering me that they started sweating almost immediately. Oh well, it's something I'll have to live with. Because I split this process over two days, they were frozen solid when I put the chocolate on. Hopefully you don't have to roll that way. If you do, it won't be the end of the world. People will be too impressed by the fact that you made cake balls to worry much about the sweating. By the way, can that sound anymore disgusting?

There's a triple-shot of peppermint in these and although I'm not showing it here, the inside has those same flecks of red...Naughty, I know.

These would make great Christmas presents, in case you've been wondering!




Chocolate Peppermint Cake Balls
Makes about 35 

1 teaspoon peppermint extract
1 cup or at least 16 ounces vanilla buttercream (this or your favorite recipe)
1 recipe chocolate cake, fully baked and cooled (I used this recipe and it rocks)
15 Andes peppermint crunch thins, finely chopped
1 pound dark chocolate, roughly chopped (I use the bittersweet bar from Trader Joe's, which also rocks)

In a small bowl, stir peppermint extract and all but 2 tablespoons of Andes into 1 cup of frosting.

Crumble the cake into a large bowl using your hands or a wooden spoon. Add about 1/2 cup of frosting and stir until fully incorporated. The mixture should roll into a tight ball with your hands if you've added enough frosting. If necessary, continue to add frosting until the desired consistency is achieved. If you need more than beyond what you've flavored with peppermint, it will be fine.

Line a large baking sheet with waxed paper. Roll cake into tablespoon-sized balls. If you have a cookie scoop, it's the perfect size.

Place in freezer to firm up for at least 30 minutes.

Once cake balls have firmed up, melt chocolate over a double boiler or in a heat proof bowl set over a pot of simmering water. If you want to get really fancy, you can temper your chocolate.

Have the remaining 2 tablespoons of Andes peppermint crunch thins in a bowl nearby. Using a large spoon, dunk each cake ball into the melted chocolate and roll it around until fully coated. Try to tip off the extra chocolate and place the cake ball back on the wax paper pan. Immediately sprinkle the cake ball with a pinch of Andes.

The pan can be placed back in the freezer to set the chocolate if necessary.