aren’t these little treats something sweet? there’s something so charming about rainbow sprinkles, or any sprinkle for that matter. sprinkles are whimsical, playful, fun, and nostalgic. we have them adorn our birthday cakes, our ice cream scoops, and our holiday cookies. sprinkles have become a bit of an obsession for me; i head to tj maxx weekly to scour the shelves for newly-stocked novelty sprinkles and more often than not, you can find me wandering the aisles of walmart debating over which festive embellishments to invest in next. but enough about me and my sprinkle obsession.. and more on these cake batter truffles!
i made these truffles at the last possible minute for a small get together and they were a huge hit! they were a cinch to put together and easy to transport. i live in a home that fully embraces the cake batter flavor, so these are definitely going on the “good list” for me. however, i think those that may be on the fence about the cake batter flavor should be warned.. these truffles pack a sugary punch! but if cake batter treats are what you crave, these truffles are surely not to be missed! here’s the recipe:
cake batter truffles (adapted from the novice chef)
makes 40 small truffles
for the truffles:
-1 stick unsalted butter, softened and cubed
-1 1/2 cups dry yellow cake mix
-1/2 cup all-purpose flour
-1/2 cup sugar
-2 teaspoons vanilla
-1/3 cup rainbow sprinkles
for the coating:
-2 cups white chocolate chips
-2-4 teaspoons canola oil
-rainbow nonpariels, for garnish
in a stand mixer fitted with a paddle attachment, beat the butter on low speed to break it up a bit, then increase speed to medium and add dry cake mix, flour, sugar, and vanilla until a firm dough forms. turn of the mixer and add in the sprinkles by hand. roll dough into small 1-inch balls at place on a cookie sheet lined with aluminum foil. freeze dough balls for 10 minutes.
while the dough is chilling, place the white chocolate chips in a stainless steel bowl set over a pot of barely simmering water. melt the chocolate chips, then whisk in the canola oil until desired consistency is reached, using anywhere from 2-4 teaspoons canola oil (you want the consistency to be smooth enough to be able to dip and coat the dough balls).
dip the dough balls into the melted chocolate mixture and place back on the aluminum foil sheet. let coated truffles sit at room temperature for 1 hour or in the fridge for 20 minutes before serving.