Girl Scout Cookie Recipe | Thin Mint Cake Pops
I am excited to participate in the Girl Scouts of Western Washington recipe contest. They have graciously provided me with some Girl Scout cookies for cooking and I have decided to make Thin Mint Cake Pops. These treats are all the rage and they are great since you can involve your kids too! You can make them from scratch or use some simple shortcuts and you will have plenty of extras to share with friends.
Cookie sales will run from March 2-18, so be sure to pick up some treats (use the mobile app to find a location near you)! Also, look for the voting to happen soon – Check out their Facebook page or Twitter for updates. The top five recipes will be up for public vote and there will be three winners.
Thin Mint Cake Pops – Ingredients
Makes 40-50 cake pops
For the chocolate cake:
Unsalted butter, for cake pan
3 cups all-purpose flour (non-rising), sifted
1 1/2 cups unsweetened cocoa powder, sifted
3 cups sugar
1 Tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 1/2 tsp pure vanilla extract
3 large eggs
1 1/2 cups hot water
(Or your favorite boxed cake mix)
For the Cream Cheese Frosting:
8 oz cream cheese (1 package)
1/2 cup unsalted butter (1 stick), room temperature
16 oz confectioner’s sugar, sifted
1 tsp vanilla extract
(Or your favorite pre-made frosting)
For the Cake Pops:
1 box of Thin Mints
1 package of chocolate chips (or chocolate bark)
lollipop sticks (available at craft stores)
small cellophane gift bags (optional for packaging, available at Daiso in the Seattle area)
To make the chocolate cake:
1) Butter a 9×13 cake pan. Set aside. Pre-heat oven to 350 degrees.
2) In a mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. With the mixer on low, add one at a time the vegetable oil, buttermilk, vanilla extract, eggs and hot water. Continue to mix until smooth, about 2 minutes.
3) Pour batter into cake pan. Bake until toothpick or fork when inserted into cake comes out clean, about 25-35 minutes.
To make the frosting:
1) Cream the butter and cream cheese.
2) Add in confectioner sugar, 1 cup at a time.
To assemble cake pops:
1) Put thin mints into food process and chop until they are coarsely ground. In small batches, put in cake into food processor and chop until coarsely ground.
2) Mix cake and thin mints in a bowl. Add half of the frosting and mix, until the mixture starts to clump. Add additional frosting if needed.
3) Line a container with parchment paper. With your clean hand, roll the mixture into 1 1/2 inch balls. Place balls into container so they don’t touch. Add layers of parchment paper until all mixture is rolled into balls.
4) Chill in the fridge overnight, or in the freezer for at least 3 hours.
5) Melt the chocolate in a double broiler. Dip the end of a stick into chocolate and insert into cake ball. Dip the cake ball into the melted chocolate until covered. Sprinkle immediately. Use an upside down colander to hold sticks so chocolate can cool. Place into fridge to speed up process.
Enjoy these tasty treats!
UPDATE: My recipe did not make it to the top 5 finalist, but you can check out the ones that did here and vote for your favorite!