Andes Mint cake pops are rich and smooth, with chocolate and mint flavoring. One batch makes 26 cake pops. This post contains affiliate links.
You might also like my brownie pops or brownie truffles!
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Last year, I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don’t like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought, but not anymore.
I’ve been making cake pops using this method with success and will never go back. They turn out perfect every time! Grab all of these variations below:
I recently made a bunch to send with my kids to a youth group activity. They were a big hit, but the mint ones were the favorite of the night.
Andes Mint Cake Pops
Andes Mint cake pops are made with cake, melting chocolate, and Andes mints. That’s it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don’t worry; they are still sweet, and because I use the best ingredients, they are loaded with rich flavor. My mint cake pops are topped with chopped candies and are each stuffed with an Andes mint inside.
One batch makes 24-28 pops. When you consider that they are often sold for over $2 each, it’s much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So, go ahead and make an entire batch to snack on for a while.
This is JUST CAKE mashed up. No frosting.
8 TIPS FOR MAKING THE BEST CAKE POPS
- Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
- Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
- Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
- Shaping the cake pop balls: Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before shaping.
- Adding mints and lollipop sticks: You'll press ½ of an Andes mint candy into the cake pop portion, then fold the sides over to cover and roll it into a ball WHILE THE MASHED CAKE IS HOT. This will allow the mint to melt in the center. I let mine sit for 5 minutes, then slide lollipop sticks into each cake pop ball. The tray of cake pops are chilled, which will make them easier to dip, and it also hardens the mint around each lollipop stick.
- Chilling the dough: Don’t freeze the cake pop balls before coating them in chocolate. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill them for 20-30 minutes (this helps them set up and dry out a little), then I let them stand at room temperature for at least 20 minutes before dipping.
- Dipping the pops: You want a smooth, dippable chocolate. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don’t have to do that when using almond bark or Ghirardelli melts, but it’s helpful when using Wilton candy melts. That’s just me; if you’ve had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts/chocolate sit for a couple of minutes before dipping so that they aren't too hot.
- Perfectly shaped pops: To keep pops upright while the chocolate hardens, place them into a block of styrofoam. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.
Just look at that fudgy center. So rich and creamy.
BIRTHDAY CAKE POP INGREDIENTS
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- 1 (13.25-ounce) box of chocolate cake mix (Betty Crocker is my go-to)
- 1 (3.4-ounce) box of instant chocolate pudding
- 1 cup water
- 3 eggs
- ½ cup (1 stick) butter, melted*
- 3 Tbsp. sour cream
- ¼ teaspoon peppermint extract.
- 1 (4.67-ounce) box Andes mints
- 12 ounces melting chocolate or chocolate almond bark
More Helpful Supplies
*Most cake mixes call for ⅓ or ½ cup of oil. For cake pops, just use ½ cup of butter.
Mix cake mix with pudding mix, eggs, water, melted butter, sour cream, and peppermint extract in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
While the cake bakes, cut 14 Andes mints in half (to put in the center of each cake pop). Cut a few more into tiny pieces (to sprinkle on top of each cake pop). Set to the side.
Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
Remove chilled cake balls from the refrigerator and let them sit 20-30 minutes before dipping in chocolate. You want them to be close to room temp (NOT FROZEN or overly chilled).
Melt the chocolate wafers or chocolate almond bark according to the package instructions. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
Pour melting chocolate into a glass or cup.
Dip cake pops into the melted chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
Immediately add chopped mints to the top of each pop.
Stand cake pops upright to harden. The easiest way to do this is to use a cake pop standor styrofoam blocks.
This recipe makes 24-28 cake pops.
HOW TO STORE Chocolate Mint CAKE POPS
Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.
Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.
HOW TO FREEZE CAKE POPS
Place the cake pops into an airtight container, and they'll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven't had any issues with condensation thawing them this way.
Chocolate Mint Cake Pops Recipe (Without Frosting)
Andes Mint Cake Pops
Ingredients
- 1 13.25 oz. box of chocolate cake mix (Betty Crocker is my go-to)
- 1 3.4 oz. box of instant chocolate pudding
- 1 cup water
- 3 eggs
- ½ cup 1 stick butter melted
- 3 Tbsp. sour cream
- ¼ teaspoon peppermint extract.
- 1 4.67 oz. box Andes mints
- 12 ounces melting chocolate or chocolate almond bark
- 1-2 teaspoons shortening or coconut oil optional
Instructions
- Mix cake mix with pudding mix, eggs, water, melted butter, sour cream, and peppermint extract in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
- Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
- Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
- While the cake bakes, cut 14 Andes mints in half (to put in the center of each cake pop). Cut a few more into tiny pieces (to sprinkle on top of each cake pop). Set to the side.
- Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
- WHILE THE CAKE IS HOT, use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften.
- Press a piece of Andes mint into the center, fold the sides over, and then roll into a ball. Place the cake balls onto a baking sheet lined with parchment paper or foil to keep them from sticking. Note: WORK QUICKLY. You want to press the candies into the center of each cake pop WHILE THE MIXTURE IS STILL HOT so that the candy melts before sliding the lollipop stick into the center.
- Let cake pop balls stand on the tray for 5 minutes to allow the candy centers to soften. Slide lollipop sticks about ¾ of the way into each ball. If a few of the cake balls aren't hot enough and the stick won't easily slide into the center because the candy hasn't melted, microwave them for 10-15 seconds, let them sit for a minute, and then try again. This might happen to the last 4 to 6 balls that you roll at the end.
- Chill the balls in the refrigerator for 20-30 minutes to set up. This will harden the candy centers around the lollipop sticks.
- Remove the chilled cake pops from the refrigerator and let them sit on the counter for 20-30 minutes before dipping them in chocolate. You want them to be close to room temp (NOT FROZEN or overly chilled).
- Melt the chocolate wafers or chocolate almond bark according to the package instructions. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
- Pour melting chocolate into a glass or cup.
- Dip cake pops into melted chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
- Immediately add chopped mints to the top of each pop.
- Stand cake pops upright to harden. The easiest way to do this is to use a cake pop standor styrofoam blocks.
Notes
Nutrition
Brandy says
Hi everyone! Brandy here, I made and shared these with a few other cake pop flavors at a youth group activity, and they were a HIT! I brought 5 dozen and they were GONE! My daughter recently used this method to make cake pops for a class project in high school. They turned out great!