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4 chocolate mint cake pops in jar
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Andes Mint Cake Pops

Andes Mint cake pops are rich and smooth, with chocolate and mint flavoring. One batch makes 26 cake pops.
Course Dessert
Cuisine American
Keyword andes mints, cake pop truffles, chocolate mint cake pops, grasshopper cake pops, thin mint pops
Prep Time 1 hour 15 minutes
Cook Time 23 minutes
chill and rest 1 hour
Total Time 2 hours 38 minutes
Servings 26 pops
Calories 100kcal

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
  • 1/2 cup 1 stick butter melted
  • 3 Tbsp. sour cream
  • 1/4 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 3/4 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.

Video

Notes

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.

Nutrition

Calories: 100kcal