Mint Chocolate Cake Bites (Print Version)
Soft chocolate cake bites with peppermint, green chocolate coating, and sweet holiday sprinkles.
# Ingredients:
→ Cake Base
01 -
1 box white cake mix
02 -
1 cup water
03 -
1/3 cup vegetable oil
04 -
3 large eggs
05 -
1 to 2 teaspoons peppermint extract
06 -
Green gel food coloring
→ Filling and Add-ins
07 -
1/2 cup vanilla frosting
08 -
1/2 cup mini chocolate chips
→ Coating and Decoration
09 -
12 ounces green candy melts or white chocolate with green coloring
10 -
1 teaspoon peppermint extract
11 -
1 tablespoon coconut oil
12 -
6 ounces dark or milk chocolate
13 -
Holiday sprinkles
14 -
Candy hearts or heart-shaped sprinkles
# Steps:
01 -
Preheat oven to 350°F (175°C). Combine white cake mix, water, vegetable oil, eggs, peppermint extract, and green gel food coloring. Mix thoroughly until smooth.
02 -
Pour batter into a 9 x 13 inch pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
03 -
Crumble cooled cake into fine crumbs in a large bowl. Mix in vanilla frosting until mixture holds together like dough. Fold in mini chocolate chips.
04 -
Scoop tablespoon-sized portions and roll into smooth balls. Place on a lined tray and chill in the freezer for 10 to 15 minutes until firm.
05 -
Melt green candy melts with coconut oil. Stir in a drop of peppermint extract if desired. Using a fork, dip each chilled cake ball in the melted coating. Set on parchment paper, immediately add sprinkles and press a candy heart on top.
06 -
Melt dark or milk chocolate and drizzle over set cake bites to create stripes. Allow chocolate to harden completely before serving. Store refrigerated for up to 5 to 7 days.
# Notes:
01 -
For clean coating, use a fork to lower cake balls into melted chocolate and tap off excess before transferring to the tray.
02 -
Ensure cake is fully cooled before crumbling to prevent soggy texture.