Chocolate thin mint girl scout Cake pops

Bethenny’s Thin Mint Cake Pops

Cake pops are all the rage right now – you can even get them at your local Starbucks. With Girl Scout Cookie season in full swing, I can’t think of a better time to make this recipe. These are a great little treat to settle your sweet tooth.


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)
– Parchment Paper
– Small cellophane gift bags (optional)


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.
4) Put cake on wire rack to cool, about 20 minutes.

To Make the Frosting:

1) Cream the butter and cream cheese.
2) Add in confectioner sugar, 1 cup at a time.
3) Add vanilla extract.

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 boiler. 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!