Make your favorite chocolate cake batter (mix or scratch) and add in 1/2 teaspoon of peppermint extract. The extract is optional, but it does add a little more peppermint flavor.
Bake and cool your chocolate cake.
Crumble the cake and add to a large bowl.
Add in about 3-4 tablespoons of buttercream and mix well. You'll likely have to use your clean hands at this point. Try three at first, mix and check the consistency by rolling the mixture into a ball. If it's too crumbly, add another tablespoon of buttercream and mix again. If you add too much buttercream, the mixture could become too mushy and it will be harder for it to hold its shape.
Add in 1/3 cup crushed peppermints and mix well.
Cover with plastic wrap and chill for at least an hour.
Use about a tablespoon size of cake ball mixture and roll into a ball using the palms of your hands.
Place on wax paper that's on a cake board or baking sheet.
Keep rolling until all the mixture is used. You'll have around 60 cake balls.
Set the cake balls in the fridge to chill while you melt the chocolate.
Melt the semi-sweet chocolate in the microwave for only about 20 seconds at a time, stirring in between. You may need to add in a teaspoon of shortening to thin the chocolate a bit for dipping, but be careful not to add too much or the chocolate won't firm up as much as it needs to.
Once the chocolate is melted, dunk the chilled cake balls into the chocolate, roll around and lift out with a fork. It helps to use a plastic fork with a prong or two broken off. (That helps the melted chocolate drip off better.)
Set onto wax paper.
Coat all the cake balls in semi-sweet chocolate and chill in the fridge until firm.
Melt the white chocolate and spoon over the chilled chocolate covered cake balls.
Sprinkle on crushed peppermint over the tops of each one before the white chocolate firms up.