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Peppermint Mocha Cake Balls

Out of all of my holiday baking the cake balls received the best reviews, by far. They were fought over and I don’t think a single one made it to Sunday! To quote my sweetie they were “melt in your mouth, little bites of heaven.” It’s a chocolate coffee center covered in peppermint chocolate.

I’ve made these a few times, with a few different flavor combinations and they always turn out well. These may be my favorite flavor I’ve done so far, although the Chocolate Peanut butter would probably be a close second.

Peppermint Mocha Cake Balls

These cake balls are so fun to make and easy to create great flavor combinations. I never would have thought to create these on my own. So thank you Bakerella for sharing this amazing idea with the rest of us!

Peppermint Mocha Cake Balls (adapted from Bakerella)

1 chocolate cake mix (make according to directions, but substitute coffee for the water)

2 2/3 c powdered sugar

1 Tbs instant espresso

2/3 c. soft butter

2 oz melted unsweetened chocolate, cooled

¾ tsp vanilla

2 Tbs milk

Peppermint extract

Chocolate bark

Candy cane – crushed

Bake the cake and set it aside to cool completely. While the cake is cooling, make the frosting.

Espresso-French Silk Frosting (1969 Betty Crocker)

2 2/3 c powdered sugar

1 Tbs instant espresso

2/3 c. soft butter

2 oz melted unsweetened chocolate, cooled

¾ tsp vanilla

2 Tbs milk

In mixing bowl blend sugar, espresso, butter, chocolate and vanilla until completely combined. Gradually add milk, and beat until smooth and fluffy.

Crumble the cooled cake into a large bowl, add the frosting and mix them together thoroughly.

Roll into quarter sized balls and lay on a cookie sheet, should make 40 – 50. Chill for several hours.

Melt chocolate bark according to the directions on the package and add ½ tsp of peppermint extract to melted chocolate. Using a fork dip balls into the chocolate, tap fork on the side of the bowl to remove excess chocolate, and place on wax paper to let the chocolate set.

Garnish the tops, while chocolate is still liquid, with crushed candy cane.

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