Little fudge balls of cakey goodness.
You will definitely leave an impression when you serve these babies at your next holiday dinner.
Midway they can look somewhat intense but, don’t panic they are very cute when dressed up!
Minty chocolate mini cakes all stunning and frosted… wrapped in white chocolate and sprinkled in gold… ok, one more chocolate drizzle.
(30 mini cakes)
1 box mix of chocolate cake
1 12.5 ounce can (organic) chocolate frosting
1 cup chocolate chips
½ teaspoon peppermint extract
almond bark for coating
melted chocolate (drizzle)
Bake the cake according to package directions (when you underbake just a little bit, it keeps texture fudgy)
Crumble cake into a large mixing bowl. Using your hands, mix the can of frosting and peppermint in with the cake until a smooth, even mixture forms (like a cookie dough)
Mix in the chocolate chips and pop into the fridge for a few minutes to cool. Roll into balls and freeze until solid.
Melt the almond bark. Roll each ball in the almond bark, set on wax paper or foil, drizzle with melted chocolate, and top with sprinkles, wait for them to set. Serve or transfer to the fridge or freezer for storage.