Within the last week I made 2 batches of Espresso Cupcakes, one to try out on my work colleagues and then another batch for this past Thursday in London. I had a few left over but not enough to take into work and too many for me to eat the rest, so I thought I would try something out. CAKE TRUFFLES! I would say these are similar to a cake pop without a stick. It is really versatile as well, as you could make this to accompany any cupcake recipe you make. The only trouble I had with these is trying to rush it and some of the cake truffles lost their shape when being dipped into the chocolate coating, I know to be patient next time I make these. They turned out great though and nice to be able to use left over cupcakes. What kind of Cake Truffles will you be making?
Makes about 20 Cake Truffles
- 5 frosted cupcakes
- 150g chocolate of your choice
- PLACE the cupcakes into a mixing bowl, using 2 forks mash up and completely mix the cupcake into frosting.
- SCOOP out small balls of cake and roll between your palms until they are round and place on a tray lined with baking paper.
- REFRIGERATE the balls for about 30 minutes, so they keep their shape when dipping into the chocolate.
- PREPARE the chocolate, to do this you need to break it into small chunks and then put it into a heatproof bowl within a gently simmering pan of water. The chocolate should not be stirred until it has completely melted.
- DIP the balls into the melted chocolate one at a time and then place back onto the lined tray. If desired, add decorations to the top of the balls before the chocolate sets.
- REFRIGERATE the truffles to set the coating completely, about 20 minutes. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.