The Story & Intro
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 oh, do these Peppermint Mocha Cake Pops make people smile. The first time I made them was during my very first winter in the States. I remember walking into a café, the smell of peppermint and espresso swirling in the air, and thinking, “Mon dieu… this is Christmas in a cup.” Naturally, I had to turn that magic into a dessert and voilà, these dreamy peppermint mocha cake pops were born.
They’re everything the holidays should taste like: chocolatey, minty, cozy, a little fancy, but secretly very easy. I’ve made them for office parties, school bake sales, Christmas Eve, and even once just because it snowed and I felt festive. And every single time, they disappear faster than I can say “joyeux Noël!”
So grab your apron, warm up the kitchen, and let’s make the most irresistible Peppermint Mocha Cake Pops together. I promise these little bites of holiday joy will become a December tradition in your home too.
⏱️ Time
- Prep: 25 minutes
- Chill: 1 hour
- Assembly: 20 minutes
- Total Time: ~1 hour 45 minutes
🛒 Ingredients
For the Cake Pops
- 1 box chocolate cake mix (plus ingredients listed on package)
- 1 cup chocolate buttercream frosting
- 1 tablespoon instant espresso powder
- 1 teaspoon peppermint extract
For the Coating
- 2 cups chocolate candy melts
- 1 cup white candy melts (optional for drizzling)
- 2 tablespoons crushed candy canes
- Cake pop sticks
👩🍳 Instructions
1. Bake the chocolate cake
Prepare your chocolate cake according to package directions. Let it cool completely this is important so the frosting doesn’t melt.
2. Crumble the cake
Once cooled, crumble the cake into a large mixing bowl. I love using my hands here; it feels nostalgic, like being a little girl in my grandmother’s kitchen again.
3. Add the peppermint mocha magic
Stir in the chocolate frosting, espresso powder, and peppermint extract. Mix until the texture feels like moldable dough. If it’s too dry, add a spoonful more frosting.
4. Roll into cake balls
Scoop and roll into small, even balls about 1 tablespoon each. Place them on a parchment-lined baking sheet.
5. Chill
Refrigerate for at least 1 hour or freeze for 20 minutes. This helps them stay firm during dipping.
6. Attach the sticks
Dip each cake pop stick into melted chocolate, then insert it halfway into each cake ball. This acts like edible glue.
7. Dip in chocolate coating
Melt the chocolate candy melts until smooth. Dip each pop, letting excess drip off. Rotate gently for an even coating.
8. Sprinkle with crushed candy canes
Before the chocolate sets, sprinkle with candy cane pieces. So festive… so beautiful!
9. Optional finishing drizzle
Melt the white candy melts and drizzle over the pops for that elegant bakery look.
10. Let them set
Place upright in a cake pop stand or a Styrofoam block until completely firm.
Serving Suggestions
• Arrange them in a cute holiday mug filled with sugar for a festive display.
• Wrap individually in cellophane bags with ribbon for edible gifts.
• Serve alongside a peppermint mocha, hot cocoa, or espresso for the ultimate holiday pairing.
• Add them to your Christmas dessert platter they’re the first things people grab!
Recipe Card
🎄 Peppermint Mocha Cake Pops — Quick Guide
⏱️ Time
• Prep: 25 mins
• Chill: 1 hour
• Assembly: 20 mins
🛒 Ingredients
• Chocolate cake
• Chocolate frosting
• Espresso powder
• Peppermint extract
• Candy melts
• Crushed candy canes
• Sticks
👩🍳 Instructions
- Bake & cool cake.
- Crumble into bowl.
- Mix with frosting, espresso & peppermint.
- Roll into balls & chill.
- Attach sticks with melted chocolate.
- Dip in candy melts.
- Sprinkle with candy canes.
- Set & enjoy!
📝 Notes
• For stronger coffee flavor, add ½ extra tablespoon espresso powder.
• If pops crack, the mixture may be too dry add a bit more frosting.
• Use high-quality candy melts for a smoother finish.
🍽️ Nutrition (per pop, approx.)
• Calories: 165
• Fat: 8g
• Carbs: 22g
• Sugar: 18g
• Protein: 2g
Conclusion
Ah, my sweet friends, these Peppermint Mocha Cake Pops are everything I love about holiday baking wrapped into one perfect bite festive flavors, cozy aromas, a little sparkle, and a lot of joy. They remind me of that first snowy winter in America, when peppermint mocha became my new seasonal obsession and I just had to bring its warmth into my kitchen.
Whether you’re gifting them, serving them to loved ones, or sneaking one with your morning coffee (I won’t tell 😉), they promise holiday magic in every bite. From my French-American kitchen to yours joyeux Noël and happy baking! ❤️✨