Red Velvet Cupcake Truffles

Course: Dessert

Cuisine: Christmas, Dessert, North American

Prep Time: 30

Refrigeration Time: 30

Total Time: 1

Servings: truffles

Calories: 123kcal

Author: Lord Byron's Kitchen

Looking for a quick and easy, yet affordable and delicious truffle recipe? How about these Red Velvet Cupcake Truffles? Use deconstructed cupcakes to make the centers and then dip them into melted white chocolate! You never have to tell anyone they weren't prepared from scratch! Who's going to know otherwise??

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Ingredients

16 frosted red velvet cupcakes (see notes in post)
2 cups white chocolate chips
1 teaspoon coconut oil

Instructions

Start by deconstructing the cupcakes. Remove the frosting from the cake base of the cupcake. Keep the frosting in one bowl and the case base in another.
Crumble the red velvet cake base by hand. Do not use a food processor! Crumbs should resemble sand and be light and airy.
Add one cup of the reserved frosting to 8 cups of the crumbs. Beat with an hand-held mixer to combine.
Measure out a tablespoon of the mixture. Roll into balls and place on a parchment-lined baking tray. Once all of the balls are rolled, place the baking tray in the fridge for 30 minutes to frim up. (If the mixture is too soft to roll into balls, refrigerate for 30 minutes and try once again.)
Place the white chocolate chips and the coconut oil into a microwave-safe bowl. On medium power, microwave the chocolate for 30 seconds. Remove and stir. Continue to microwave in 15 second increments on half powder until chocolate is smooth. Stir between each increment.
Working with chilled truffles, insert a toothpick about 1/3rd of an inch into the truffle. Dunk the truffle into the bowl of chocolate and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the chocolate and slightly tap the toothpick on the rim of the bowl. The excess chocolate will fall back into the bowl.
Next, transfer the truffle to a baking sheet lined with parchment paper. Top with a sprinkling of the remaining crumbs.
Continue to coat all of the truffles in the melted white chocolate. Once done, transfer baking sheet to fridge until chocolate is firm.
Transfer to food safe container. Keep refrigerated.

Notes

Nutritional information is not accurate, because the counter determines value for the entire cupcake, while not all of the frosting is used. It is a rough estimate only.

Nutrition