Chocolate Peppermint Cake Pops
Ingredients: unsalted butter, granulated sugar, eggs, all-purpose flour, cocoa powder · 75 min cook time · 330kcal · $18.50
Ingredients
250g unsalted butter, 450g granulated sugar, 4to taste eggs, 270g all-purpose flour, 100g cocoa powder, 210g whole milk, 400g chocolate for melting, 180g powdered sugar, 0.125tsp peppermint extract, 50g candy canes
Instructions
1. Grease a 10-inch cake pan with butter and dust with cocoa powder.
2. Make chocolate paste by combining boiling water and cocoa powder, then let cool and mix in milk.
3. Whisk dry ingredients including flour, baking powder, baking soda, and kosher salt in a separate bowl.
4. Cream together butter and granulated sugar, then beat in eggs one at a time.
5. Alternatingly add the dry ingredients and wet chocolate mixture to the batter, finishing with dry ingredients by hand.
6. Pour batter into the prepared cake pan and bake at 350 degrees Fahrenheit for 25 to 35 minutes.
7. Let cake cool completely, then crumble into fine crumbs.
8. Make peppermint frosting and mix with cake crumbs to form a workable dough. Roll into golf ball-sized balls.
9. Dip sticks in tempered chocolate and insert into cake balls, then let set.
10. Dip cake pops into tempered chocolate, swirl gently, and top with crushed candy canes before the chocolate sets.
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