Chocolate covered strawberry cake trufflescombine everything you love about a frosted cake with the bite-sized convenience of a decadent candy. Make the cake truffles with traditional or gluten free cake mixed with your favorite frosting. The truffles are finished with a roll through strawberry powder, a snappy chocolate shell, and festive sprinkles to celebrate any special occasion!
Prep Time30 minutesmins
Cook Time20 minutesmins
Chill2 hourshrs30 minutesmins
Total Time3 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake Pops, Cake Truffles, Gluten Free, Small Batch
Prepare the cakes per the recipe. Allow to cool completely.
Vanilla Butter Free Frosting
For best results, refrigerate the can of coconut milk overnight. This causes the coconut solids and liquid to separate in the can. We are only using the coconut solids. Tip - For the leftover coconut milk, use it in smoothies, or to make whipped coconut cream.
In a small saucepan, add the coconut solids, coconut oil, and 1 tablespoon of the powdered sugar. Heat the mixture until the coconut solids and oil have completely melted. This should only take about 2 to 3 minutes. Do not boil. The mixture will resemble creamy soup.
Transfer the mix to a small mixing bowl. Cool the mixture in the refrigerator until it is completely cool. This may take anywhere from 15 to 30 minutes. The mixture should still be liquid when you add the powdered sugar.
Using a handheld mixer fitted with the whisk attachments, add a 1/2 cup of the powered sugar to the frosting mixture. Start at low speed to incorporate the powdered sugar and avoid having it spray everywhere. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky and gooey.
Continue to add a 1/4 cup of powdered sugar at a time – beating for at least 1 minute after each addition. With the final addition, beat the frosting for an additional 2 to 3 minutes, until it is fluffy, light, and creamy. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery.
If the frosting still looks loose, you can 1.) continue to beat the frosting for a couple more minutes, as this incorporates air into the frosting. If that doesn't work, 2.) add more powdered sugar in tablespoon increments, or 3.) refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens.
The frosting is ready to use right away or can be refrigerated. If refrigerating, the frosting will firm even more. Allow refrigerated frosting to come to room temperature and stir/mix to fluff before using.
Make The Cake Truffles
In small shallow dish, add the freeze dried strawberry powder. Set aside.
In separate small mixing bowls, crumble the cooled chocolate and vanilla cupcakes. To each bowl, add at least 5 tablespoons of the prepared frosting. You can add more frosting in 1 tablespoon increments if you want your cake truffles to be more 'gooey'. Stir the frosting into the cake crumbs until the crumbs are completely moistened by the frosting.
Using a small cookie scoop (I use a #50 scoop, but you can go even smaller), scoop the cake batter and roll into a ball between the palms of your hand. Next, roll the cake truffles through the freeze dried strawberry powder. Note - Reserve the strawberry powder to roll the chilled truffles through an extra time before coating with chocolate. This is optional.
Place the rolled cake truffles on a baking sheet lined with parchment paper. You should get at least 12 cake truffles per cake flavor, for a total of 24.
Chill the cake truffles for at least 2 hours. The truffles must be chilled to make dipping into the chocolate coating easy.
Chocolate Coating
Add the chocolate and coconut oil to a glass liquid measuring cup. In the microwave, melt the chocolate in 15 second intervals, stirring after each, until the chocolate is mostly melted. Little bits are ok as they will melt in the residual heat.
chocolate tips1. A baking bar melts smoother and my recommendation, but chocolate chips will also work. 2. For melting the chocolate - you can melt it in the microwave, or use the double boiler method. 3. If the chocolate firms up as you are dipping the truffles, simply reheat it in the microwave for a few seconds.
Optional - Roll the chilled cake truffles through the reserved strawberry powder one more time.
To coat the cake truffles, place a truffle on a large fork. Dunk it into the chocolate and roll it around as necessary to thoroughly coat it. Remove from the chocolate and set back on the baking sheet. Decorate with sprinkles (if using), then place the finished cake truffles back into the refrigerator for 15 to 30 minutes for the chocolate to set up.
Store the cake truffles in the refrigerator so the chocolate stays hard. Enjoy!
Notes
Cake Flavors - The cake truffles can be made with any cake or cupcake flavor you like.
Frosting - Visit the original vanilla frosting recipe post for FAQ's, tips, and to troubleshoot as necessary.
Leftover Frosting - You may have a little frosting leftover - depending on how much you used. Place in an airtight container and refrigerate for up to 2 weeks.
Chocolate - I recommend semi-sweet chocolate so the truffles aren't too sweet. However, use any chocolate you prefer.
Dipping Chocolate - A fork will work to dunk the truffle into the chocolate. However, these candy dipping tools make it so easy!
Freeze Dried Strawberries - Using the strawberry powder is optional, but highly recommended for extra flavor. Other freeze dried fruit will also work - raspberry, peach, mango, etc.
Make Cake Pops - Use cake pop sticks to make cake pops. I recommend dabbing a little melted chocolate on the end of the stick before inserting into the truffle so it stays put.
Special Occasion Dessert - Use different sprinkles to make these festive for birthdays, anniversary's, Christmas, Valentine's Day, Easter, etc.!