Peppermint Mocha Cake Pops

The Story & Intro

If there’s one treat that instantly pulls me into the holiday spirit, it’s peppermint mocha cake pops tiny bites of chocolatey, minty joy that somehow taste like Christmas morning. I still remember the first time I made them on a snowy December evening. The kitchen was warm, strings of lights twinkled above the counter, and I kept “testing” the frosting far more than a respectable cook ever should. But that’s the true magic of baking the joy in the mess, the laughter in the spills, and the memories that linger long after the treats are gone.

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile. These peppermint mocha cake pops do exactly that they put smiles on faces before they even take a bite.

Growing up in Paris, peppermint wasn’t always part of our classic winter desserts. But once I moved to the U.S., the peppermint + chocolate + coffee trio won me over instantly. One chilly December at a friend’s holiday party in Chicago, someone passed around the cutest cake pops coated in dark chocolate with sparkling crushed candy canes. I remember thinking, Oh, I need to recreate this but my way. And so began my love affair with peppermint mocha cake pops.

Since then, I’ve baked them for office parties, neighbors, cookie swaps, and even as little edible gifts attached to handwritten notes. Everyone goes crazy for them the rich mocha cake, the creamy peppermint frosting, and that irresistible crunchy shell of chocolate and candy canes.

Whether you’re a baking newbie or a confident kitchen queen, you’re going to love how simple, fun, and festive these little pops are. And trust me they disappear fast!

⏱️ Time

• Prep: 30 minutes
• Bake: 25 minutes
• Chill & Dip: 45 minutes
• Total: ~1 hour 40 minutes

🛒 Ingredients

For the Mocha Cake

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup strong brewed coffee (cooled)
• ⅓ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the Peppermint Frosting

• 4 tablespoons softened butter
• 1 ½ cups powdered sugar
• 1 teaspoon peppermint extract
• 1–2 tablespoons milk

For the Coating

• 2 cups dark or semi-sweet chocolate chips (melted)
• 1 tablespoon coconut oil (optional, for smoother coating)
• Crushed candy canes (for garnish)
• Cake pop sticks

👩‍🍳 Step-by-Step Instructions

1. Bake the Mocha Cake

Preheat your oven to 350°F. Grease an 8×8-inch baking pan.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, combine coffee, oil, egg, and vanilla.
Pour the wet mixture into the dry mixture and whisk until smooth.

Bake for 22–25 minutes. Let it cool completely patience makes perfect!

2. Make the Peppermint Frosting

Beat the butter until creamy.
Add powdered sugar, peppermint extract, and milk until you get a smooth frosting.
Adjust peppermint extract carefully it’s strong!

3. Create the Cake Pop Dough

Crumble the cooled cake into fine crumbs.
Add frosting a spoonful at a time and mix until the mixture holds together when rolled.
Roll into 1-inch balls and place on a lined tray.

Chill for 20 minutes.

4. Insert the Cake Pop Sticks

Dip each stick into melted chocolate, then insert it halfway into a chilled cake ball.
This helps “glue” the stick into place.
Chill for another 15 minutes.

5. Coat in Chocolate

Melt chocolate chips with coconut oil in the microwave (30-second bursts).
Dip each cake pop straight down, tap gently to remove excess, and rotate to smooth.

6. Add the Peppermint Sparkle

Sprinkle with crushed candy canes while the coating is still wet.
Stand the pops upright in a foam block or cake pop stand.
Let them set for 15 minutes.

Serving Suggestions

• Add a drizzle of white chocolate for a snowy effect ❄️
• Wrap each pop in clear cellophane and tie with a red ribbon perfect edible gifts 🎁
• Serve alongside hot cocoa, peppermint lattes, or my favorite a steamy mocha
• Bring them to cookie exchanges for a guaranteed showstopper
• Dip some in dark chocolate and some in white chocolate for a pretty variety

Recipe Card

Peppermint Mocha Cake Pops 🎄🍫❄️

⏱️ Time

• Total: ~1 hour 40 minutes

🛒 Ingredients

• Flour, cocoa, sugar, coffee, oil, egg, vanilla
• Butter, powdered sugar, peppermint extract
• Chocolate chips, coconut oil, candy canes

👩‍🍳 Instructions

1. Bake mocha cake and cool.
2. Make peppermint frosting.
3. Crumble cake + mix with frosting.
4. Roll into balls and chill.
5. Insert sticks.
6. Dip in chocolate + candy cane topping.

📝 Notes

• Add more frosting only if needed too much makes pops too soft.
• Freeze cake balls for cleaner dipping.
• Peppermint extract is strong adjust to taste!

🍽️ Nutrition (per pop, approx.)

• 150 calories
• 7g fat
• 20g carbs
• 1g protein

Conclusion

These peppermint mocha cake pops bring all the coziness and sparkle of the holiday season into one adorable bite. They’re festive, fun, and surprisingly easy the kind of treat that turns any kitchen into a winter wonderland. Whether you’re gifting, hosting, or just treating yourself after a long day, these pops deliver pure peppermint-mocha bliss.

And remember cooking isn’t just about the food. It’s about creating moments, sharing stories, and making memories. From my little French-American kitchen to yours… joyeux Noël and happy baking! ❤️🎄

SHORT 100-WORD STORY VERSION

Bonjour my friends! I’m Lacamorea, a 31-year-old French girl who left Paris for the cozy kitchens of America. Ever since childhood, I’ve loved whisking, stirring, and sneaking sweet tastes. These peppermint mocha cake pops bring together everything I adore about holiday baking chocolate, peppermint, and a touch of festive sparkle. I first discovered them at a winter party in Chicago and spent weeks perfecting my own version. Now they’re a holiday tradition in my home, a treat I love sharing with friends, neighbors, and anyone who needs a little extra sweetness in their season.