When thinking about what dessert I wanted to bring to Easter lunch, I immediately thought of something sweet and easy to eat. I had made cake batter truffles a few times before and love how they are an easier yet equally delicious alternative to cake pops. Proper cake pops require baking a cake, crumbling it up, mixing it with icing and rolling it into balls before dipping it in chocolate. These cake batter truffles reduce the need to bake a cake without losing any of the moist texture or sweet flavor. These are the perfect dessert o bring to a party as they are already in a single serving and look a bit nicer than your typical cake or pie. Find out how to make them below.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/8 tsp salt
- 1 cup white cake mix
- 3-4 Tbsp. milk
- 2 Tbsp. sprinkles
- 16 oz dipping chocolate
- In a large mixing bowl, cream together the sugar and butter. Beat in vanilla. Add salt, flour, cake mix and mix thoroughly. Add in milk and mix to combine until dough consistency is reached. Stir in sprinkles. Roll dough into 1 inch balls and place on a parchment paper lined cookie sheet. Chill in refrigerator for at least 15 minutes.
- While dough balls are chilling, begin melting chocolate in a microwave safe bowl in 15 second intervals. Using a fork or spoon, dip balls in chocolate and cover completely. If the chocolate is too thick, add a little shortening to thin it out. Place truffles on parchment paper or mini cupcake liners. Immediately add more sprinkles before chocolate hardens. Repeat until all balls are covered.
- Chill dipped balls in the refrigerator in an airtight container until serving. Makes around 24-30 truffles.