I am back :) It is now 12.26am. To some- this might be a normal time to be awake. For me--it is not.
Remember my goal of posting more dessert recipes or sweet related posts? Well- my new "thing" in trying to keep up with that-- is for every two non-dessert recipes, I would post a dessert recipe or cupcakery review. Maybe I could convince the hubby to eat dessert for dinner? I mean, who would not love that-- and then I could post more dessert recipes! Well- I decided to make these No-Bake Cake Batter Truffles that I have seen flying around Pinterest and the internet. With all that- I was just so curious to try them! I mean- cake batter? sold! Truffles? double sold ;) That combination sounded awesome.
For my birthday, one of the many things that I got was a My Little Cupcake Set. I was really excited to use the molds in the set: a cupcake mold along with a ball, heart and Christmas tree molds. When I have made cupcake shaped cake balls in the past (see: Carrot Cake Balls)- I have just used a mini-flower cookie cutter-- a technique I learned from Bakerella's Cake Pop book. They would come out alright- but a little bit flat on top and took quite a bit of time to shape. The My Little Cupcake- Cupcake Mold made these adorable little cupcakes in a jiffy! But I do have to say that after dipping them- some of the more detailed mold lines did show through the chocolate coating. But I did notice that on their own website (so I guess it's normal). But I can live with that, because these took no time at all to mold :) I cannot wait to try the other molds!
1 stick of butter, softened
1/2 c. sugar
1 1/2 c. flour
1 c. yellow cake mix
2 tsp. vanilla
3 tbsp. heavy cream (can substitute with milk)
3 tbsp. sprinkles
8 oz. chocolate candy melts*
8 oz. pink candy melts or chocolate bar*
1-2 tsp. vegetable oil
Mini M&Ms and Sprinkles for decoration**
* or other desired candy melt color
** optional (if you do not want to decorate)
In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed for 6-8 minutes. Blend in vanilla.
Sift flour and cake mix into a small bowl- then whisk together. Add dry ingredients to butter-sugar blend on low speed. Add heavy cream, one tablespoon at a time to make a dough-like consistency (if, after 3 tbsp. of heavy cream- you still do not have a dough like consistency--add more cream--slowly).
Once dough like consistency is achieved- mix in sprinkles by hand.The best way to do this is to take the dough out of the bowl, and place on a large baking mat. Add sprinkles to the top of the dough and kneed dough to spread out sprinkles. Continue to kneed dough until sprinkles are evenly distributed.
To shape Cake Batter Truffles:
Use a cookie scoop to scoop out even sizes of dough. Then
1. Ball shape: Roll dough into balls and place on parchment paper, wax paper or aluminum foil.
2. For cupcake shaped balls using a mini-flower cookie cutter: Roll balls into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push truffle mixture into the cutter halfway so that some of the cake-batter mixture extends beyond the top of the cutter. Shape extended cake-batter mixture into a cupcake-shaped top. Push cake from cutter to remove.
3. My Little Cupcake Set mold: take dough and place into mold. Close mold (do not squeeze it shut- as it will be hard to remove the dough from mold. Instead, gently close it and let the mold do all the work :) Wipe off excess dough before opening the mold. Then open the mold, gently take the dough out and you should have a cute little cupcake shape!
*Refrigerate the truffles for 15 minutes in the freezer or 30 minutes in the refrigerator.
To Dip Cake Batter Truffles:
In the meantime, melt either chocolate bark or candy melts according to package directions. This is my secret, once the chocolate is melted I stir in the vegetable oil. This makes the chocolate have a smoother and shinier coating :)