Finally… a whole entire day to myself to play in the kitchen! With my husband working most of the day at his new job, I’m taking advantage of the time to make these cupcake truffles I’ve been wanting to tackle for months.
Many have made cake balls, which involve crumbling a baked cake in a bowl and combining it with frosting… rolling a bit of this cake/frosting mixture into a ball and dipping into chocolate. (If you haven’t made cake balls, it’s a great way to use up leftover cake!)
Today, I took it a step further with the inspiration I got from the ever so cleaver Bakerella and my friend Cara, who gave me some tips and tricks to try in making these! Here is a super condensed version of how I prepared my Cupcake Truffles. If you want more details, please check out Bakerella’s and Cara’s blog links provided above…
1 box cake mix (any flavor you want) – prepared according directions and cooled
1 /2 cup prepared cake frosting or homemade buttercream frosting (in vanilla or any flavor you want to pair with your cake)
Once your cake has cooled, crumble the cake into a large bowl. Add 1/2 cup of the frosting to the crumbled cake and gingerly fold in to combine. The consistency you want for this is slightly dry but still holds together when formed into a ball. Some like it it more on the wet side, so if that suits you, then go for it!
With a small or medium scoop, begin scooping the cake/frosting mixture and then rolling it into a ball. Place the cake ball on a piece of parchment lined cookie sheet and set aside. Once you have used up the cake/frosting mixture… it’s time for the fun part!
milk or semi-sweet chocolate melts
white chocolate melts (or any color melts you want)
sprinkles/jimmies, assorted candies
Melt the chocolate melts according to package directions and place in a squeeze bottle.
Begin by squeezing a small about of chocolate (whatever color you want) into the bottom of the candy mold, enough for it to fill up the sides. To ensure a nicely covered chocolate bottom, use a pastry brush to push the chocolate up the sides of each candy cup.
Take a cake ball and place it in the candy mold, pressing slightly so that it settles into the chocolate and the chocolate comes up the sides of the mold. Continue to do this for each mold. When your mold is completely filled, place in your fridge to harden for a few minutes. Carefully remove the half dipped cake balls and place on a parchment lined baking sheet.
In a small bowl, place your colored chocolate melts in a bowl and microwave for about 1 minute to soften; then stir.
Carefully take each cake ball and dip the tops into the melted chocolate and set back on the parchment lined baking sheet. Quickly sprinkle the tops with colored sprinkles or jimmies and let it sit harden and dry. If you want too long before sprinkling the tops of the cupcake truffles, the sprinkles/jimmies may not stick… so be sure to do this while the chocolate is still a bit wet.
When the cupcake truffles are dried and set, place them in candy bon bon liners and plate up! It’s a bit time consuming but is a lot of fun after you get into a groove. Any cake and frosting flavor will work, as is any color chocolate you want to decorate with. Enjoy!
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