Peppermint Mocha Cake Balls: A Decadent Holiday Bite
An expert guide to making rich, festive Peppermint Mocha Cake Balls featuring a scratch-made mocha cake base, a creamy peppermint cream cheese bind, and a polished chocolate coating. They are perfect for holiday entertaining.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 2 hours 15 mins
- Yield: 48 balls 1x
- Category: Dessert
- Method: Baking, No-Bake/Confection
- Cuisine: American
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot, strongly brewed coffee
1/2 cup unsalted butter (1 stick), softened
4 ounces cream cheese, softened
3 cups confectioners’ sugar, sifted
1 1/2 teaspoons peppermint extract
24 ounces semi-sweet chocolate chips
2 tablespoons vegetable shortening or unflavored coconut oil
6 ounces white chocolate chips or candy melts
1/2 cup crushed peppermint candy canes
Instructions
1. Prepare the cake batter and bake at three hundred fifty Fahrenheit until done (25–30 minutes). Cool completely.
2. Prepare the peppermint cream cheese binder by creaming butter and cream cheese, then blending with confectioners’ sugar and extract.
3. Crumble the cooled cake finely and gradually combine with the binder until a dense, uniform mixture forms.
4. Roll the mixture into 1 1/4 inch spheres and arrange them on a parchment-lined sheet. Chill for at least sixty minutes.
5. Gently melt the semi-sweet chocolate with the shortening or oil until smooth.
6. Dip each chilled cake ball using a fork, tapping gently to remove excess chocolate. Return to the sheet.
7. Immediately melt the white chocolate for drizzling. Drizzle over the dipped balls and quickly sprinkle with crushed peppermint candy canes before the coating sets.
8. Allow the cake balls to fully harden before serving or storing.
Notes
Ensure the cake is fully cooled before crumbling to prevent a sticky mixture.
Always use quality peppermint extract for the best flavor balance.
For a thinner coating, add the shortening/oil to the melted chocolate.
Store these cake balls in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 balls
- Calories: 245
- Sugar: 27g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://www.flavourrecipe.com/peppermint-mocha-cake-balls/