White Chocolate Peppermint Cake Pops

The Story & Intro
Ohhh my sweet friends, let me tell you white chocolate peppermint cake pops bring out my most festive, twinkly-hearted self. Every December, the moment I smell crushed candy canes, I’m instantly transported back to one of my earliest holiday baking memories. I was maybe eight years old, barely tall enough to peek over my grandmother’s wooden table in her tiny Paris kitchen. She’d hand me the rolling pin and say, “Fais de la neige!” — “Make snow!” — meaning crush peppermint until it sparkled like winter frost. I took that job very seriously… sometimes too seriously, since most of the crushed peppermint mysteriously disappeared into my mouth. 😇

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.

And these white chocolate peppermint cake pops? They’re exactly the type of treat that makes my heart swell with that warm “holiday-movie” kind of joy. They’re fun, minty, creamy, slightly crunchy, and perfect for gifting, parties, or sneaking from the fridge at midnight (don’t pretend you haven’t done it 😉). Whether you’re making treats for your children, your coworkers, or your own cozy cocoa night, white chocolate peppermint cake pops always steal the show.

⏱️ Time

• Prep: 25 minutes
• Chilling: 1 hour
• Decorating: 20 minutes
• Total: ~1 hour 45 minutes

🛒 Ingredients

For the Cake Pop Mixture

• 1 baked vanilla cake (store-bought or homemade), crumbled
• 1/3–1/2 cup vanilla frosting
• 1 teaspoon peppermint extract
• 1 tablespoon heavy cream (optional, for texture)

For the Coating

• 2 cups white chocolate melting wafers or chips
• 1 tablespoon coconut oil or shortening (helps the chocolate stay smooth)

For Decorating

• Crushed peppermint candy
• Holiday sprinkles (optional)
• Cake pop sticks

👩‍🍳 Instructions

1. Crumble the cake
   Place your cooled vanilla cake in a large bowl and crumble it completely with your hands. It should look like soft, fluffy breadcrumbs.
2. Mix in frosting
   Add the vanilla frosting and peppermint extract. Use your hands to mix until the texture resembles cookie dough. If too dry, add a touch of heavy cream.
3. Shape the cake balls
   Scoop and roll the mixture into balls roughly 1 tablespoon each. Place them on a parchment-lined sheet pan.
4. Chill
   Freeze the cake balls for 15 minutes this step keeps them from falling off the sticks later.
5. Prepare the coating
   Melt the white chocolate with coconut oil in a microwave-safe bowl in 20–30 second increments, stirring until silky smooth.
6. Insert sticks
   Dip each cake pop stick ¼ inch into the melted chocolate, then push it into a chilled cake ball. This acts as glue.
7. Dip the cake pops
   Fully submerge each pop into the melted white chocolate. Lift and gently rotate to allow excess to drip off.
8. Decorate immediately
   While the coating is still wet, sprinkle crushed peppermint on top. You can also drizzle contrasting dark chocolate or add festive sprinkles.
9. Set the pops
   Stick them into a foam block or stand them upside down on parchment. Allow them to harden completely about 15 minutes.
10. Serve or store
    Keep at room temperature for serving the same day, or refrigerate in an airtight container for up to 5 days.

Serving Suggestions
I LOVE serving these little winter wonders in creative ways. Here are a few of my favorites:

• Arrange them upright in a mug filled with mini marshmallows adorable for cocoa parties!
• Package individually in clear treat bags tied with red ribbons for holiday gifts.
• Add them to your Christmas dessert board next to brownies, cookies, and cocoa stir sticks.
• Bring them to office potlucks they disappear in minutes.

Their minty sweetness and creamy texture pair beautifully with hot chocolate, peppermint mocha, or a big glass of cold milk.

📝 Notes

• If your cake mixture feels too sticky, chill it for 10 minutes before shaping.
• If your chocolate coating cracks, the cake balls may have been too cold; let them rest 5 minutes before dipping.
• You can use chocolate or red-velvet cake for variations.
• Peppermint extract is strong don’t overdo it! A little makes them magical.

🍽️ Nutrition (Approx. per cake pop)

• Calories: 145
• Fat: 6g
• Carbs: 20g
• Sugar: 17g
• Protein: 1g

Recipe Card
🎄 White Chocolate Peppermint Cake Pops

Ingredients:
🎂 Crumbled vanilla cake
🥄 Vanilla frosting
✨ Peppermint extract
🤍 White chocolate
🍬 Crushed peppermint

Instructions:
1️⃣ Mix cake + frosting + extract
2️⃣ Roll into balls
3️⃣ Chill
4️⃣ Melt chocolate
5️⃣ Insert sticks
6️⃣ Dip + decorate
7️⃣ Let set & enjoy!

⏱️ Total Time: ~1 hour 45 minutes
🍽️ Makes: 20–24 cake pops

Conclusion
Ahhh, mon ami… there’s something so magical about holding a tiny, frosted cake pop that tastes like winter cheer. These white chocolate peppermint cake pops are delightful, festive, and ridiculously fun to make the kind of recipe that turns an ordinary afternoon into a cozy memory. From my little American kitchen (with a heart that still beats to the rhythm of Paris), I hope this recipe brings joy, sparkle, and deliciousness to your holiday season. ❤️🎄

If you make them, promise me you’ll sneak at least one for yourself — Lacamorea’s orders!