TGIF!!! What better way to celebrate it being Friday and officially Spring Break for the kids with these Cupcake Truffles!!! These adorable one or maybe two bite size treats are to die for!!!

You may not have this problem but sometimes I have extra cupcakes laying around. Sometimes it is because I bake way too much or I have some left over from a party or get-together. Instead of tossing them I like to turn them into cupcake (or cake) truffles!

Super EAZY PEAZY! All you need is a few cupcake bottoms (or cake), some frosting, and melting chocolate (optional), and BAM you have yourself a cupcake (or cake) truffle! It is so simple all you have to do is combine the cupcakes (or cake) and frosting, roll into balls, and dip into chocolate (if you prefer). You have a NEW adorable bite sized dessert! You really can not mess this recipe up.

Best thing is that you can use any cupcake (or cake) flavor or frosting you like. The truffles I made are from vanilla cupcakes and cream cheese frosting dipped in melting chocolate. Delicious! They pair so well with a hot cup of coffee or tea if you prefer.

Below I provide a vanilla cupcake and cream cheese frosting recipe but if you already have your own favorite cupcake (or cake) and frosting recipe go ahead and use it! Just skip to STEP 11 on how turn your cupcake bottoms (or cake) into Truffles!

Instead of dipping the cupcake balls into melting chocolate you can also roll them in powdered sugar or cocoa powder. All great options!

How To Make Cupcake Truffles

First, gather all your ingredients.

FOR THE TRUFFLES:

8 Vanilla Cupcake bottoms or other cupcake of your choice, broken into large pieces (I have also done this with one round 9-inch cake)
2/3 cup Cream Cheese Frosting or frosting of your choice
Melting Chocolate (I like using Candiquik) OR 1 package of chocolate chips & 2 teaspoons of coconut oil
Sprinkles (optional)
Parchment paper or silicone baking mat

FOR THE TRUFFLES:

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cupcake bottoms and 2/3 cup cream cheese frosting on low speed until just combined, 1 minute.

Using a melon baller, small cookie scoop, or a heaping tablespoon, form the mixture into 1-inch balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat and freeze until firm, 30 minutes to 1 hour.

Once the truffle balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate.Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the truffles.

Using a fork or candy tool, dip one ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

Transfer the truffle ball back to the baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with sprinkles, if desired.

Chill to set. Store in refrigerator for up to 5 days.

Tips & Tricks

I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Cupcake Truffles

Adapted from The Sprinkles Baking Book: Cupcake Truffles

By: Tammie

March 30, 2019
16 Truffles
1 hr
Print this

Ingredients

FOR THE TRUFFLES:
8 Vanilla Cupcake bottoms or other cupcake of your choice, broken into large pieces (I have also done this with one round 9-inch cake)
2/3 cup Cream Cheese Frosting or frosting of your choice
Melting Chocolate (I like using Candiquik)
OR
1 package of chocolate chips & 2 teaspoons of coconut oil
Sprinkles (optional)
Parchment paper or silicone baking mat
FOR THE VANILLA CUPCAKES:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
1 & 1/2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup granulated sugar
1 large egg
2 large egg whites
FOR THE CREAM CHEESE FROSTING (MAKE 2 CUPS):
1 (8 ounces) package cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 & 3/4 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

Step 1: FOR THE VANILLA CUPCAKES: Preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a small bowl, stir together the milk and vanilla.
Step 4: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Step 8: FOR THE CREAM CHEESE FROSTING: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cream cheese, butter, and salt on medium speed until light and fluffy, 2 minutes.
Step 9: Reduce the speed to low, gradually add the confectioners sugar, add beat until incorporated.
Step 10: Increase the speed to medium, add the vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
Step 11: FOR THE TRUFFLES: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cupcake bottoms and 2/3 cup cream cheese frosting on low speed until just combined, 1 minute.
Step 12: Using a melon baller, small cookie scoop, or a heaping tablespoon, form the mixture into 1-inch balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat and freeze until firm, 30 minutes to 1 hour.
Step 13: Once the truffle balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate.
Step 14: Using a fork, dip one truffle ball in the chocolate. Spoon chocolate over the top to make sure it’s completely coated, then tap the fork on the edge of the bowl to drain excess. (I use a toothpick to gently push the truffle off of the fork).
Step 15: Transfer the truffle ball back to the baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with sprinkles, if desired.
Step 16: Chill to set. Store in refrigerator for up to 5 days.