While we’re all still shaking off the winter blues, sometimes a great date can be spent as a night in. With chocolate. And cake. How can you go wrong? This particular date idea also gets “frugal” bonus points because it involves recycling old cake!
Around Sugadeaux HQ, it’s not unusual to have spare cupcakes sitting around waiting to be eaten, but sometimes there is just more than any one craving can handle. We use this recipe as a way of recycling those left over cupcakes, its a technique that has recently gained a huge amount of popularity thanks to Bakerella and her blog of extreme cuteness.
I call them cupcake truffles (they’re more commonly known as cake balls), and what they ARE is deliciously moist and creamy cake morsels dipped in chocolate. I have not known anyone who can stop at just one…
Since it’s unlikely you guys would bake a cake from scratch just to moosh it up in a blender, we’re using a recipe using boxed cake mix, but feel free to substitute your own favourite cake flavour and frosting (we only ever bake from scratch at Sugadeaux because it’s against our religion to use mixes).
So you’re going to need:
1 x Box of your favourite cake mix
1 x Can of pre-made frosting
(or instead of these at least 6 whole cupcakes)
2 x 250g package of chocolate for dipping
Two blocks of the chocolate is a lot, but it takes a little while to get the art of the perfect dip, so you want plenty to practice with. I recommend basic cooking or compound chocolate from the supermarket for the easiest version, but if you want to use coverture you just need to remember to temper it or it won’t set.
Bake the cake as per the instructions and allow to cool. Break up into pieces and throw into a stand mixer (you can also just use elbow grease and a wooden spoon in a large bowl). I use the paddle beater on the mixer. Add in the can of frosting, and mix until combined. The mixture should be very moist but still keep shape when rolled into balls.
Using your hands, roll the mixture into balls slightly smaller than golf ball size and place them on a tray lined with greaseproof paper.
You can also experiment here and make teeny tiny balls which you could pop into your mouth in one go. Place the tray in the fridge for a few hours to allow the truffles to firm up… We recommend settling in to a Cake Night-themed movie together while you wait – Chocolat, Waitress, Like Water for Chocolate and Charlie and the Chocolate Factory all spring to mind…
Once ready, melt the chocolate over a double boiler on the stove (or use the cheats method of popping it in the microwave for 30s second increments, stirring in between until its melted). Use a fork or toothpick to help you dip (or chocolate dipping tools if you have them), then place the truffles back onto the sheet. Once the chocolate is set – COMMENCE EATING!!
You can get creative with dying white chocolate in a range of colours and drizzling them over the top to create interesting patterns, or use sprinkles on top before the chocolate sets.
Best part is, you’ll probably have some melted chocolate left over which can be used as body paint for a whole different kind of date!