You can use any type of cake for this recipe. Our classic vanilla would be wonderful here. (You can bake it in two 8″ pans instead of a cupcake pan.) But truthfully, we like starting with boxed mix. With the homemade buttercream, chocolate coating, and festive sprinkles, no one will notice or care.
Chocolate-Covered Cake Balls
YIELDS: 4 DOZEN
PREP TIME: 0 HOURS 45 MINS
TOTAL TIME: 2 HOURS 45 MINS
- Cooking spray
- 1 box cake mix, plus ingredients called for on box
- 3/4 c. (1 1/2 sticks butter), softened
- 3 c. powdered sugar
- 3 tbsp. heavy cream
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 2 c. white chocolate chips
- 2 c. semi-sweet chocolate chips
- 4 tbsp. coconut oil, divided
- Sprinkles, for decorating
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Prepare cake mix according to box instructions and spread evenly into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool then break cake into small crumbs.
- In a large bowl using a hand mixer, beat butter until smooth, then add sugar and beat until combined. Add cream, vanilla, and salt and mix until smooth. (Add more cream if frosting is too thick.)
- Line a large baking sheet with parchment paper. Stir cake crumbs into frosting, then form mixture into tablespoon-sized balls. Place on a prepared baking sheet and refrigerate until firm, 1 hour.
- In a deep-sided heatproof bowl, microwave white chocolate and 2 tablespoons coconut oil in 30 second intervals until melted. Repeat process with semisweet chocolate.
- Dip chilled cake balls into melted chocolate, shaking off excess chocolate. Immediately decorate with sprinkles and return to baking sheet. Refrigerate until hardened, 15 minutes.
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