Saturday, December 31, 2011

“Starbucks” Peppermint Brownie Cake Pop

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Starbucks’ Peppermint Brownie Cake Pops are awesome and inspired me to try and duplicate them so that I could make a batch of them for Christmas. 

To start out, I knew that I was going to have to buy a few of Starbucks’ Peppermint Brownie Cake Pops so that I could try and duplicate the recipe.

AND THIS IS WHAT WAS HANDED TO ME…..

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SCORE!!!

Ok, let’s break it down…the package says ”white coating (sugar, palm kernel oil, whey powder, nonfat milk powder, soy lecithin {emulsifier}, monoglycerides, titanium dioxide {color}, natural flavor, vanilla)”…equals… white chocolate melts!

All the rest of the ingredients… equals… chocolate cake mixed with butter cream and candy cane pieces, dipped in white chocolate and sprinkled with candy cane bits.

How do I know?!  I went to their site!  Haha.  My suspicions were correct, there is NO “brownie” in this cake pop!

Here is how I made my “Peppermint Brownie Cake Pops”.

  • Mix a milk chocolate cake mix as directed on the back of the box for a 9x13 cake and added 1 tsp. peppermint extract to the mix.
  • Bake and cool as directed on the back of the box.

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  • After the cake is COMPLETELY cool, crumble up the entire cake into very small crumbs.  You can do this by hand or in a food processor. (I prefer using the food processor.)
  • Take a 1/2 can of milk chocolate frosting and place it in a small bowl.  Add 1/8 tsp. peppermint extract to the the frosting a mix well.

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  • Add the peppermint milk chocolate frosting that you just made PLUS one crushed up candy cane to the crumbled up cake.  Mix until you can form a ball as pictured above.  You HAVE to use your hands to mix it!  If you try and use other kitchen utensils it will not mix properly.
  • Roll mixture into about 1.25” size balls and place onto a wax paper lined cookie sheet.  This mixture will make approximately 40 balls.  (I will give more info and tips on rolling cake balls in another post)
  • You will need to chill the balls for several hours in the refrigerator or  put them in to the freezer for no more the 5 minutes.  If they get too cold the candy melt coating will crack when drying.  (I will give more info and tips on chilling the mixture in another post.)

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  • While your waiting, get your styrofoam block out and cover it with wax paper.  This will hold the pops as they dry.  (I will give more tips on cake balls presentation in another post.)
  • Melt candy melts in the microwave as directed on the back of the package (I will have more info and tips on this in another post.)
  • Dip one end of the lollipop stick into the candy melts about 3/4 inch.  Place the stick into the center of a cake ball.  This will act as a glue to keep the cake ball on the stick.
  • Re-chill the cake balls in the refrigerator for just a few minutes.  Otherwise, the cake balls will fall right off the stick and into the candy melts.

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  • Dip your chilled (now) cake pop into the candy melts, gently tapping the stick on side of the cup to remove any excess candy melts.  Quickly coat with mixture of clear sprinkles and crushed up candy canes before the cake pop sets. (I will have more info and tips on this on another post.)

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My cake pop is on the left and Starbucks is on the right.. short and shout.

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Starbucks is on the left this time and mine is on the right. I cut the Starbucks pop into fourths and mine into half. I would mix it up each time trying to trick my taste testers. 

My husband and a few neighbors did a blind taste test and they picked mine as the better tasting and looking one each and every time!

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I hope you enjoy your homemade Starbucks Peppermint Brownie Cake Pops!

Please return for a ton of tips, tricks, recipes and more!

1 comment:

  1. love this and will have to try it! Thanks
    Carole

    ReplyDelete