Cupcake Truffles

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...

Cupcake Truffles Recipe

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!

Decorating the Cupcake Truffles

candy mold
squeeze bottle
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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Julie Hasson's Dark Chocolate Truffles

For April's Chef Spotlight dinner event, we're highlighting vegetarian and vegan chefs. My friend Ruby prepared this dish for the dinner and the recipe comes from Chef Julie Hasson.

From writing several dessert-driven cookbooks to owning her own bakery to catering for famous clients like Steven Spielberg and HBO, Chef Julie Hasson has had one “sweet” life. Thanks to a nurturing mom, a natural talent and passion for preparing food, and an Easy-Bake Oven, Chef Hasson has been honing her exceptional culinary skills since she was a small child. Many years and dozens of cookies later, she attended UCLA’s culinary arts/professional chef program and then went on to work at the famous Patina restaurant in Los Angeles.

In the years that followed, this diva of desserts owned and operated two California-based bakery and catering companies and worked as a private chef for a slew of celebrity clients. Also a writer and recipe developer, Chef Hasson has penned four cookbooks dedicated to confection perfection, including the award-winning 125 Best Chocolate Chip Recipes and the newly released 300 Best Chocolate Recipes, and has contributed her know-how to magazines like Bon Appétit, Cooking Light, and Vegetarian Times. Today, Chef Hasson is a food consultant and cooking instructor who can be found hosting Everyday Dish, a popular Internet cooking show.

With a signature style based on “minimum fuss with maximum results,” Chef Hasson is known for creating mouthwatering meatless masterpieces, like her Ginger-Peanut Tofu Salad, Tofu Scramble, and Triple Chocolate Pudding. -- VegCooking

Dark Chocolate Truffles
recipe from Julie Hasson

6 oz dark chocolate
1/2 cup plus 1 tablespoon soymilk (such as Silk Vanilla)
2 tablespoons dark rum, espresso or soymilk
6 tablespoons powdered sugar
Cocoa powder for rolling

In a medium sized stainless steel bowl, melt the chocolate over gently simmering water. The water should not touch the bottom of the bowl. Turn off the heat and let stand over warm water until ready to use.

Remove the bowl with chocolate from pot. Add the soymilk, rum and powdered sugar into the melted chocolate, whisking well. Whisk or stif until mixture is thickened. If mixture is still soft, chill briefly until thickened and set.

Using the small cookie scoop, scoop out the truffles, forming small balls. Place scooped truffles un a bowl with cocoa powder, making sure to cover truffles completely with cocoa. Place truffles in a shallow container or in small paper muffin cups.

When the truffles are all done, refrigerate until ready to serve. Give them a few minutes out of the refrigerator before serving to bring out the flavor.

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Beijinhos de Côco (coconut kisses)

For our Brazilian Carnival dinner, my friend John prepared the following recipe to share. These candies are easy to make and are like bites of dulce de leche with a touch of coconut!

Beijinhos de Côco (coconut kisses)
recipe from Recipezaar

1 can sweetened condensed milk
2 egg yolks
1 tablespoon butter or margarine
1 lb freshly grated coconut
1 teaspoon vanilla extract

Mix all ingredients well.

Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan.

Pour onto a plate and let cool completely.

Lightly grease the palm of your hands and form small balls.

Roll them in sugar and put in pretty paper cups.

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Red Velvet Cake Balls

This is such a common recipe among fellow food bloggers these days. I had some leftover Red Velvet Cake that my friend Jen brought us a few days ago and made these Red Velvet Cake Balls to use it up and share.

The recipe for this is rather easy and can be easily found on a slew of other blogs in greater detail, but I thought it would be interesting to provide a link to a New York Times article that outlines the popularity, legends and the history of Red Velvet Cake.

Red Velvet Cake Balls
original recipe unkown

Prepared red velvet cake with cream cheese frosting
Chocolate bark, melted
small scoop
parchment lined baking sheet

- In a large bowl, mash the prepared and frosted cake to fully combine.
- Using a small scoop, form small balls of mashed cake.
- Roll each ball with your hands to form a more uniform ball.
- Melt chocolate according to package directions and place melted chocolate in a small bowl.
- Carefully place ball of cake into the melted chocolate and coat completely.
- Remove coated cake ball and place on parchment lined baking sheet to harden.

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Holiday Candies Adventure Round Up!

With the holiday spirit floating about, folks these days may think of making some holiday candies to enjoy or give as gifts. I spent a night preparing my own holiday food gifts which you can read about HERE. To join in the fun, these fellow bloggers shared some of the holiday candies they've made... and maybe these will inspire you to make some yourself for friends and family!

Rachel of Good Thymes & Good Food
from Georgia
Buckeyes
With no affiliation to the Ohio State Buckeyes whatsoever, these candy Buckeyes are far more tastier and sweeter! A confection of peanut butter and chocolate, it's hard to not sneak a taste! Check out Rachel's blog for the recipe!

Carrie of Carrie's Sweet Life
from Minnesota
Baseball Bats
A popular confection trend is combining both salty and sweet flavors. Carrie did just that with her recipe submission of Baseball Bats (aka chocolate & caramel covered pretzel rods). These are not only easy to do but elegant for gift giving as well. Check out Carrie's blog for details and the recipe!

Psychgrad of Equal Opportunity Kitchen
from Canada
Reese's Squares
Peanut butter and chocolate, anyone? I don't know about you, but I sure could take a slice of Psychgrad's Reese's Squares. And with only 5 ingredients to make this decadent treat, what's not to love? Check out Psychgrad's blog for the delicious recipe!

Erin of Dinner & Dessert
from North Carolina
Killer Crack Peanut Butter Fudge
If you're a peanut butter fan, this is a treat for you! Erin shares with us this recipe for Killer Crack Peanut Butter Fudge which is quite addictive, hence the name. As Erin puts it, 'This fudge was so creamy and delicious. It had the perfect peanut butter flavor. ' I've gotta give this one a try myself! Check out Erin's blog of the recipe and droolworthy photos!

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Saltine Toffee Candy

For a holiday party I'm attending this weekend, I made these easy mock toffee candy to share.

Saltine Toffee Candy

adapted from Allrecipes.com

1 stick butter
1/2 cup light or dark brown sugar
saltines - enough to line your baking sheet
1-2 cups semi chocolate chips
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 400.
Line your baking sheet with foil.
Neatly place your saltines on the foil lined baking sheet.
In a sauce pan, melt butter and add brown sugar.
Allow butter & sugar to caramelize and boil for 2-3 minutes.
Pour mixture over the saltines.
Bake saltines in the preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips over the saltines.
Allow it to rest for 2 minutes - enough for chocolate chips to melt.
Using a rubber spatula or spreader, spread the melted chocolate over the saltines to evenly coat.
Sprinkle the top with chopped nuts.
Refrigerate to harden the chocolate.
Break into random pieces and enjoy!

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Bridgadieros (Brazilian Candy)

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Bridgadieros (Brazilian Candy)

shared at the event by Paulo

recipe courtesy of Paulo & Recipezaar

1 (14 ounce) can sweetened condensed milk
1 tablespoon butter
3 tablespoons unsweetened cocoa powder
2 tablespoons chocolate-flavor Nestle Nesquik powder
1 tablespoon sugar
chocolate sprinkles, to garnish

In a heavy saucepan,over medium-low heat, stir all ingredients constantly.
Cook till mixture thickens enough to show bottom of pan while stirring.
Pour into greased dish and cool to room temperature.
Take small amount with a teaspoon and roll into ball shape.
Roll in jimmies to garnish.
Grease hands to prevent stickiness.
If balls do not hold shape return to saucepan and cook additional 5 minutes.

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Saltine Toffee Candy

I prepared the following recipe for my Book/Movie club. You can read about my event and view other links to recipes I made for it HERE.

The Saltine Toffee Candy has been popping up in a few other blogs I frequent. I thought this was a perfect dessert to use up the extra package of saltines my husband bought. There are numerous sites and blogs that provide the recipe, including AllRecipes & Recipezaar. Both are similar and here's the recipe I used: 1 stick butter
1/2 cup light or dark brown sugar
saltines - enough to line your baking sheet
1-2 cups semi chocolate chips
1/2 cup chopped nuts (I used peanuts)

Preheat oven to 400.
Line your baking sheet with foil.
Neatly place your saltines on the foil lined baking sheet.
In a sauce pan, melt butter and add brown sugar.
Allow butter & sugar to caramelize and boil for 2-3 minutes.
Pour mixture over the saltines.
Bake saltines in the preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips over the saltines.
Allow it to rest for 2 minutes - enough for chocolate chips to melt.
Using a rubber spatula or spreader, spread the melted chocolate over the saltines to evenly coat.
Sprinkle the top with chopped nuts.
Refrigerate to harden the chocolate.
Break into random pieces and enjoy!

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Holiday Treat Gifts!

Are you looking for a unique gift to give this holiday? Do you know of any other folks that want to get in a baking spirit? Today I had some folks come over to create some edible holiday gifts. We got together and everyone created a bowl gift using dry ingredients for a cranberry white chocolate & oatmeal cookies, perfect for gift giving in a covered glass bowl & wooden spoon. All the gift recipient needs to do is add the wet ingredients, stir and bake! Aside from that, we also made 3 different holiday treats also great for holiday gift giving (or indulging)! Click on the links below for the recipes!

Peppermint Brownie Bites

White Chocolate Cranberry Crunch Bark

Holiday Chocolate Pretzel Wreaths

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Holiday Chocolate Pretzel Wreaths

The following recipe was made for my Holiday Food Gifts cooking class. You can read about it and get more holiday food gift ideas HERE.

Holiday Chocolate Pretzel Wreaths

Almond bark or confectionery coating candy melts
Mini pretzels
Sprinkles

Place almond bark or confectionery coating candy melts into a microwave proof bowl; microwave according to package directions until melted and smooth.

Dip rounded bottoms of five miniature pretzels, one at a time, into bark; shake off excess.

Lay pretzels onto Parchment Paper in a circular pattern with sides touching and rounded
sides toward center.

Repeat with five additional pretzels, placing directly on top of first circle in a staggered
circular pattern.

Decorate wreath as desired with sprinkles, nonpareils or colored sugar.
Let stand until set.

Tips: Any color almond bark or confectionery coating candy melts can be used to
create wreaths.

Unlike regular chocolate or chocolate morsels, almond bark and confectionery coating candy melts are made using other fats in place of cocoa butter. This helps the coating melt easily, eliminates the need for tempering and prevents blooming.

Store the wreaths at room temperature in an airtight container up to 1 week. Do not refrigerate or freeze wreaths or pretzels will lose crispness.
Thread wreath with ribbon to use as an ornament or place card holder, if desired.

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White Chocolate Cranberry Crunch Bark

The following recipe was made for my Holiday Food Gifts cooking class. You can read about it and get more holiday food gift ideas HERE.

White Chocolate Cranberry Crunch Bark

8 oz Almond bark or confectionery coating candy melts
1/2 cup Dried cranberries
1/2 cup crisp rice cereal
1/4 cup sliced almonds

Place almond bark or confectionery coating candy melts into a microwave proof bowl; microwave according to package directions until melted and smooth.
Add remaining ingredients until fully coated.
Spread mixture on parchment lined baking sheet.
Let stand until set. Break into random pieces.

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