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Jingle bells, Jingle bells…Brownie Peppermint Cake Pops in my mouth! Oh, is that not how the song goes? Don’t tell me no. I don’t need that kind of negativity in my life. I’m getting ready for the holidays, after all. Negativity has no place here.
That’s what I keep trying to tell my family, anyway. They keep saying it’s too early, but I’m persistent. I will get my family into the spirit of Christmas, one way or another. What better way than providing edible decorations? These Brownie Peppermint Cake Pops just insist “LET’S GET READY FOR CHRISTMAS”! Being egg-free and dairy-free, everyone in our house can enjoy them.
I haven’t put up my tree yet, but the day is coming. I have about half my shopping done, so this weekend, when I get the tree up, I’ll be in wrapping-mode immediately. And, I don’t know about you, but I like to have a snack while wrapping that tiny mountain of toys for the kids–I’m thinking these cake pops are so yummy, perfect and awesome for just that purpose.
The only problem I see with that plan is keeping my cake pops away from my husband. He ate WAY more than his fair share of these yummy tidbits. Jerk even made yummy mmmming noises as he munched. Told me he didn’t even want a second one, then snuck in behind me and snatched 3 more. LOL!
Brownie Peppermint Cake Pops
- 1-3/4 cups Flour
- 1-1/3 cups granulated Sugar (divided)
- 2 tsp Vanilla
- 1 tsp Peppermint flavoring
- 1 tsp white Vinegar
- ⅓ cup Oil
- 1 cup Water
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Vegan Chocolate Chips
- 3 cans Coconut Milk (refrigerate in the can overnight) (divided)
- 1-1/2 cups powdered Sugar (divided)
- 6 Starlight Peppermint candies (crushed)
- 12 mini muffin cups
- 12 cake pop sticks
- Bake the Brownie part of the Brownie Peppermint Cake Pops
- Preheat oven to 350°.
- Grease and flour 8-inch round or square cake pan.
- In a medium mixing bowl, combine Flour, 1 cup granulated Sugar, Baking Soda, and Salt. Stir well.
- In another medium mixing bowl, combine Vanilla, Vinegar, Oil, and Water.
- Stir and gradually add flour and sugar mixture. Use a hand-mixer and blend until batter is smooth.
- Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds until the chocolate is completely melted and smooth.
- Combine melted chocolate with flour, sugar and liquid mixture. Stir until thoroughly mixed.
- Pour into greased and floured pan. Bake for approximately 20 minutes or until a toothpick comes out clean.
- Remove from heat and allow to cool on a wire rack. (You’ll want this completely cool, so you may want to prepare the brownie a couple of hours in advance.) In the meantime, you can go ahead and put together the icing.
- Let’s prepare the Icing for the Brownie Peppermint Cake Pops
- Using 2 of your 3 cans of Coconut Milk, scoop the thick cream part (it will have separated and risen to the top of the can) into a bowl. I’ve discovered that if you turn the can upside down and open it from the bottom, you can pour off the liquid, leaving the cream in the can. Then, you can set the can (right side up) in a bowl and open the top end and just push the cream out of the can.
- Using a hand mixer, mix on high for a couple of minutes, then add ½ cup Powdered Sugar and Peppermint flavoring (adjust amount to your taste preference).
- Continue to mix for another minute, or until the mixture is stiff and fluffy.
- Refrigerate until you are read to ice the cake pops.
- Assemble the Brownie Peppermint Cake Pops
- Place 12 mini muffin cups into a mini muffin tin, set aside.
- Crush 6 Starlight Peppermints (coarsely), set aside.
- In a large mixing bowl, combine the cream from the third can of Coconut Milk with 1 cup of Powdered Sugar. Mix until well blended.
- Crumble the previously baked and cooled brownie cake into the coconut milk and powdered sugar mixture.
- Stir until thoroughly blended.
- Using your hands, form balls that will fit into the mini muffin cups. Place balls in mini muffin cups.
- Place a dollop of previously prepared Icing on each brownie ball, and smooth out to the edges.
- Insert a cake pop stick in remaining icing, then insert into one iced brownie ball (repeat for each brownie ball).
- Sprinkle each iced brownie ball with remaining granulated sugar to look like snow.
- Sprinkle each iced and sugared brownie ball with a few pieces of peppermint.
- Place in freezer for about 10 minutes or until cake pop sticks do not turn inside cake balls.
- Display, serve and enjoy!