Then I saw the latest theme for #SundaySupper and realized how perfect these truffles would be! Today’s theme is a really clever one – “We’ve Got You Covered.” #SundaySupper always has you covered with recipes every week, but this week in particular we are focusing on dishes that are literally covered in something or a dish that solves a need/dilemma in the kitchen. My Dark Chocolate Cake Batter Truffles have you covered for those times you have way too much cake mix in your cabinet and don’t just want to make cake AND they are totally covered in dark chocolate.
This theme is open to so many different interpretations; get ready for a pretty wide variety of recipes. As always, we have a wonderful host for the day’s theme – today’s is Foodie Stuntman.
These Dark Chocolate Cake Batter Truffles are basically like eating raw cookie dough drenched in dark chocolate. They were a big hit in my house, especially with the kids. Emma’s friend didn’t want to try them at first, but after we all did some heavy persuading, he took a bite and his eyes totally lit up. It was the cutest thing. After dinner, he told me he was full but definitely still had room for more truffles. Good boy, everyone knows there is always room for dessert!
Dark Chocolate Cake Batter Truffles
adapted from The Girl Who Ate Everything
1½ cups AP flour
1 cup yellow cake mix
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla
3 tablespoons milk of your choice (I used unsweetened almond milk)
1-2 cups dark chocolate chips, for melting and coating the truffles
In the bowl of a stand mixer, beat together the butter and sugar. Add the cake mix, flour and vanilla, and mix until combined. Add milk (you may need to add a drop or two more until it reaches a doughy consistency). Stir in sprinkles with a wooden spoon.
Using your hands, roll into small balls and arrange on a baking sheet lined with parchment paper or a silicon baking mat. Place in the freezer for at least a half hour.
Melt the dark chocolate chips in the microwave in 30-second intervals, stirring each time, until fully melted. Use a fork to dip the truffles into the chocolate and cover completely. Continue until you’ve coated all of the truffle balls.
Place the truffles back into the freezer to set for at least 20 minutes. Keep in an airtight container in the refrigerator until ready to serve.
Check out the rest of the #SundaySupper team and see how we all have you covered!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered "Party Popcorn" from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it
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