This weekend I made some super yummy Mint (or Vanilla, your choice!) Chocolate Chip Buttercream Bites. Well obviously if I’m going to make Bites, I have to make Pops. Hello Frosting Pops! To me this is like a dream come true, because as much as I love cake, and cake pops, what I really truly love is the frosting!
In this case, Mint Chocolate Chip Buttercream Pops. Yum, yum, YUM. On the outside they look like regular cake pops…
But inside, it’s all frosting baby!
The only difference in making these from making the Buttercream Bites is that I added sticks to the buttercream balls BEFORE putting them in the freezer.
Then I pulled them out of the freezer and dipped them into dark chocolate coating, added some sprinkles, and voila!
I. Love. These.
While I made these minty green, remember you can make them ANY color (or skip the coloring) and flavor that you like.
BUTTERCREAM FROSTING POPS
Buttercream Frosting Pops
- 1/2 cup butter softened, not melted
- 4 oz cream cheese - softened not melted!
- 4 cups powered sugar
- 2/3 cup mini chocolate chips optional, you can leave these out
- 1 teaspoon McCormick Vanilla Extract
- 1/2 teaspoon McCormick Peppermint Extract optional - use if you want a mint flavor
- McCormick Green Food Coloring
- 1/4 teaspoon salt optional - I prefer it to cut the sweetness a bit
- 1 bag Chocolate or vanilla coating of your choice Wiltons, Candiquik or LogHouse brands work well
- Sprinkles for garnish
- In a large mixing bowl, combine your butter and cream cheese until well mixed and fluffy. Add in vanilla and peppermint extract (if using).
- Add in a few drops of green food coloring until the desired hue is reached. Remember that your color will lighten when you add in powdered sugar.
- Add in salt (optionaand powdered sugar about 1/2 cup at a time, until you reach your desired consistency. 3 1/2 cups might be enough for some, depending on your butter and cream cheese, while some may need the entire 4 cups (or even a tad more). You want a very thick frosting - much thicker than what you'd frost a cake with, but still able to stir.
- Add in your chocolate chips.
- If needed add in a drop or two more food coloring. Stir until well combined.
- Place mixture in refrigerator for at least two hours.
- Once chilled use a spoon or small scoop to create balls of frosting, and place them on a baking sheet (that will fit in your freezelined with wax or parchment paper. Depending on the size of your balls (I made mine about 1-1 1/2" in diameteyou should get about 24 balls.
- Once all the balls have been made, place in the freezer for at least two hours.
- Prepare your chocolate coating according to package directions. Make sure it's not too hot prior to dipping.
- Take your frosting balls out of the freezer, just a few at a time, and dip them into the chocolate coating, and then sit them on a sheet of wax paper. Because they are so cold, the chocolate will set quickly, so make sure to immediately to add your sprinkles after dipping each ball.
- Repeat with remaining frosting balls.
- Store in refrigerator.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Looking for more St. Patrick’s Day fun? Check out the round ups of Green Treats and Rainbow Treats!
Used in this recipe are…
Cute paper straws from Sweets & Treats Boutique.