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Delicious and easy Cake Pop Truffles made from crumbled cake, frosting, coated with chocolate and popping candy for a fizzy surprise.

Ingredients

Scale
  • 2 cups chocolate cake crumbs (leftover, homemade, or store-bought pound cake)
  • 4 tablespoons frosting (favorite type; store-bought or homemade)
  • 1 cup white candy melts or chocolate molding wafers
  • 1/4 cup popping candy (for mixing into chocolate coating)

Instructions

  1. Crumble your chocolate cake into fine, moist crumbs in a large bowl.
  2. Add 1 tablespoon of frosting to the crumbs and mix with your hands.
  3. Continue adding frosting one tablespoon at a time, mixing until the dough is soft, pliable, and holds together but is not soggy.
  4. Scoop out about a tablespoon of cake dough and place on a parchment-lined baking sheet.
  5. Roll each portion into a smooth ball and chill them in the fridge for at least 30 minutes (or freeze for 15 minutes if short on time).
  6. Melt the candy melts or chocolate wafers in a microwave-safe bowl, heating in 15-second bursts and stirring in between until smooth.
  7. Sprinkle in the popping candy into the melted chocolate and stir gently to combine.
  8. Dip each chilled cake ball into the melted chocolate using two forks to coat evenly, letting excess drip off.
  9. Place the coated truffles back on the parchment-lined tray and refrigerate for 15 minutes or until the coating hardens.
  10. Serve as is, optionally with extra popping candy sprinkled on top.

Notes

Use any type of leftover cake like vanilla, red velvet, or lemon for variation., Different frostings (cream cheese, peanut butter, Nutella) change flavor and texture; add gradually for best consistency., Use milk or dark chocolate melts instead of white for different flavors., Add espresso powder, nuts, or mini chocolate chips to the cake mixture for custom twists., Store truffles in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months., Allow frozen truffles to thaw at room temperature for 15 minutes before serving.

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