I did a lot of trufflin' lately. Oh you just wait. So many truffles coming at you soon.
It felt like I spent four solid days straight rolling things into balls and dunking them in melted chocolate recently. I didn't, but it really felt like it. It was a lot of dunking. I used to hate having to dunk things into melted chocolate. It can be a messy business, but I think I have it down to a science now. I'm churning out neater truffles and cake balls than I have in the past, and faster too. Whew.
These didn't turn out too bad, don't you think? It's the peanut butter drizzle on top… adds character!
The idea for these chocolate peanut butter cake truffles – an idea that I only wish I'd thought of sooner in life – came to me when I was making these Fluffernutter cupcakes. To fill the cupcakes with marshmallow, I needed to scoop out a ball of cake in the center of the top of the cupcake. I had so many pieces of cake leftover, and I didn't know what to do with them.
Naturally, I hate to see any food go to waste, especially if it's cake, and *especially* if it contains peanut butter, so I decided to repurpose those pieces of cake. I mixed the crumbs with some leftover peanut butter buttercream, rolled them into peanut butter cake truffles, and dunked them in melted chocolate. They were dynamite.
So that was how the idea came about for me. I recreated the chocolate peanut butter cake truffles as a complete recipe so that you can make them without needing the scraps of these Fluffernutter cupcakes.
However, the cupcakes are also completely delicious, so now you have an excuse to make them too!
These truffles are moist and flavorful, packed with peanut butter, and paired with one of their best companions – chocolate!
Chocolate Peanut Butter Cake Truffles Recipe
Ingredients
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/4 cup oil
- 3 eggs
- 1 cup creamy peanut butter
- 1 16 ounce can prepared chocolate fudge frosting, or vanilla frosting, your choice
- 24 ounces chocolate almond bark, 1 package
- 1 cup peanut butter chips
Directions
- In a large mixing bowl, combine cake mix, water, oil, eggs, and peanut butter. Beat until well-blended.
- Pour batter into a greased 9x13-inch pan.
- Bake at 350°F for 22-25 minutes, or until edges are golden brown and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool completely.
- In a large bowl, crumble the cake into fine crumbs.
- Add frosting, several tablespoons at a time, to cake crumbs.
- Mix well, and continue adding frosting until it reaches a consistency that it can easily be rolled into balls.
- Line a baking sheet with parchment paper or waxed paper.
- Roll the dough into 1-inch balls and place them an inch apart on the baking sheet.
- Place in the freezer for at least 30 minutes.
- In a medium-sized pot over low heat, melt the chocolate.
- Using a toothpick or fork, dunk the cake balls into the melted chocolate, thoroughly coating all edges, and allowing excess chocolate to drip off.
- Carefully set them back onto the baking sheet.
- Allow chocolate to set, about 10 minutes.
- In a small microwave-safe bowl, heat the peanut butter chips at 20-second intervals until melted and smooth.
- Drizzle the melted chips over the cake truffles, and allow to set.
- Store in refrigerator. Enjoy!
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