I wasn’t sure exactly what to call these, but I think Cake Batter Truffle Cupcake Pops is descriptive enough, hah. I whipped up a batch of funfetti cake batter truffles, shaped them into cupcakes and dipped them into candy melts. Result = Adorable! And soo delicious!Cake Batter Truffle Pops:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 cup yellow cake mix, dry
- 1 tsp vanilla
- 1/8 tsp salt
- 3-4 Tbsp milk
- 2 Tbsp sprinkles (optional, I forgot to use them!)
- brown and pink colored candy melts
- cake pop or lollipop sticks
- sprinkles, red m&ms or other candies for decorating
- Beat butter and sugar until combined.
- Add flour, cake mix, vanilla, and salt and beat until combined throughout.
- Add milk by the tablespoon until you reach a dough consistency (I usually end up using just 3 tbsp). The dough will be sort of crumbly, but you should still be able to form balls out of it.
- Mix in sprinkles and form balls out of the dough.
- Chill balls in the refrigerator until cool (or pop in the freezer for ~10 min).
- Use a 1.5 inch flower shaped cookie cutter to shape the bottom half into the cupcake base. I put them back in the freezer for a couple minutes, then used a sharp knife to cut off part of the bottom so the base wouldn’t be so long. The photo to the right is after I cut them.
- Melt brown candy melts according to package directions. Dip the bottom half of the cupcake truffles into the chocolate candy melts and insert a cake pop stick into it. Place back in refrigerator to let the coating harden.
- Melt pink candy melts according to package directions. Dip the top in the pink coating, decorate, and let harden.
I’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful. Names aside, these were amazing! I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs. They were different than cake pops obviously, but in such a good way. They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way! I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment! What could possibly be better than that? Oh yeah, my husband liked them!! He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.” Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose. And with how much I love to bake, we end up having very happy neighbors and coworkers!
This is what your crumb mixture should look like when it’s ready to be rolled into balls
Nutella Oreo Truffle Pops
Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes
- 31 Oreos (you could use the whole package and make more)
- 5-7 Tbsp Nutella
- 1 package white chocolate chips or white candy melts
- 15 cake pop or lollipop sticks
- Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
- In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon. You can use your hands if that is easier for you. Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet. I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed and more for low fat. See a picture of what mine looked to the right.
- Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
- Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
- Meanwhile, melt a handful of white chocolate chips in the microwave. When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball. Let it set (you can stick it back in the freezer for a couple minutes).
- Melt the remaining white chocolate. If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
- Dip the pops, decorate, let them set, and enjoy!