This recipe is one of the many cake balls I made for Christmas. It blends my two favorite flavors: chocolate and peppermint. This technique can be made into any combination of cake balls you'd like. One of my favorite cake ball combos is butter pecan cake with Duncan Hines Rainbow Chip frosting...yum! See Bakerella's website for a million other fabulous combinations. Once you make them a few times, you'll learn what works best for you.
Peppermint Mocha Cake Balls
Chocolate Fudge Cake Mix
1/2 C Melted Butter
1 C water
1/4 C cooled brewed coffee
1/3 C mini chocolate chips
2/3 container of peppermint frosting - or vanilla depending on how much peppermint you like
1/3 C Andees Peppermint Chips
1 bag Wilton melting chocolate
2 tbsp shortening
sprinkles or crushed candy canes to garnish
Combine cake mix, eggs, butter, water and coffee in a stand mixer. Mix on medium speed for 2 minutes. Add mini chocolate chips and stir until combined. Bake as directed on package.
Once cake has cooled, place cake in your stand mixer and add 2/3 container of frosting. Mix until thoroughly combined. Mix in Andees Peppermint Chips. Place mixture in the refrigerator for about 30 minutes.
Roll cake and frosting mixture into one inch balls and place on a wax paper lined cookie sheet. Freeze for 15 minutes.
While cake balls are in the freezer, melt chocolate. Add shortening to the chocolate to thin it out. You want it to be the consistency of salad dressing.
Using a toothpick, fork, spoon or any other item you find works- dip the balls into the chocolate. Place on wax paper and add sprinkles immediately after dipping.
Once all the cake balls are dipped and the chocolate has hardened, store in an airtight container in the freezer. I've had cake balls in my freezer for 3 months and they still taste great.
Hope you enjoy them!