Thin Mint® Chocolate Cake Pops recipe
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Ingredients
- cooking spray 2 cups white sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 1 cup milk, or more as needed ½ cup vegetable oil 2 eggs 2 teaspoons vanilla extract 1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed 1 cup boiling water 2 (14 ounce) bags chocolate confectioners' coating, or more as needed cake pop sticks
Nutrition Info
- 370 caloriescarbohydrate: 48.4 gcholesterol: 16.3 mgfat: 21.5 gfiber: 2.6 gprotein: 5.3 gsaturatedFat: 9.8 gservingSize: -sodium: 258.9 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Thin Mint® Chocolate Cake Pops
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, spray with cooking spray.
Stir sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add 1 cup milk, oil, eggs, and vanilla extract, mix until batter is smooth. Stir in boiling water. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool until easily handled, at least 30 minutes.
Crumble cake into a bowl, mix in crushed cookies. Add milk, 1 tablespoon at a time, until cake mixture sticks together. Shape into balls. Line a baking sheet with plastic wrap, arrange cake balls on the sheet and freeze until firm, about 15 minutes.
Melt 1/2 cup chocolate coating in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip the tip of each cake pop stick into the melted chocolate and insert halfway into a cake ball. Arrange cake pops upside-down on the baking sheet, freeze until chocolate hardens, about 15 minutes.
Melt the remaining chocolate coating in a deep microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake pop entirely into the melted chocolate, tap lightly on the side of the bowl to shake off excess chocolate. Repeat with the remaining cake pops. Stick upright into a foam board until set, at least 20 minutes.