Bakerella is a genius. There, I said it.
I don’t know how she comes up with so many wonderful ideas week in and week out, but she does! Everytime she posts up a new recipe, I go clamouring around my cupboard looking for the sprinkles, MnM’s, jelly beans, and all other confectionary to try and copy her creations (sadly, I can never compare myself to her perfect cake pops and cake balls and cake bites. Ah but one can only hope.
I had some leftover vanilla cupcake bases from a baking disaster over Mother’s Day weekend. I’ll tell you the story at another time… or maybe… never?! It was a baking disaster, and it traumatised me from baking for a week. Sigh.
But on to the cake balls. These are fairly simple dark chocolate coated vanilla cake balls adapted from Bakerella’s Cake Balls recipe. I was feeling indulgent and creative etcetera, etcetera… ok fine I admit my sister and I were craving for something sweet and chocolate-y, and the cupcake bases were just calling out to me…
Eat me… eat me… eat me…
So, I substituted the cream cheese with sour cream as that was what’s in my fridge, mixed it with the crumbed cake, formed them into balls, and popped them in the freezer for a few minutes (it didn’t need that long in the fridge as it was FREEZING last night anyway – I think it’s time to take the heater out).
A few minutes later, out they come, rolled and rolled around some melted chocolate melts, and voila! Instant sugar and chocolate fix.
Serve with a glass of milk and eat in your jammies while watching How I Met Your Mother – perfect for capping off a rather uneventful Wednesday evening. (Apologies for the same photo angles – it was late and I just wanted to eat them balls moowahaha *evil laugh* ok.. ahem…)
Dark Chocolate Vanilla Cake Balls
Adapted from Bakerella’s Cake Balls
Makes 8 regular sized balls
6 regular vanilla cupcake bases
1 tbsp sour cream
1 tbsp icing sugar
1 cup dark chocolate melts
Mix the sour cream and icing sugar together.
Crumb the cupcakes and add this to the sour cream and icing sugar mixture. Combine everything by hand.
Roll the crumbed cake mixture into balls and place on a lined tray. Put in the freezer for 15 minutes.
Melt the dark chocolate melts in microwave for a few seconds (as instructed in the packet) – mine needed about 50 seconds as it was really cold in my kitchen!
Take the cake balls out of the freezer, and dip them in the melted chocolate. I find using 2 spoons helpful if you don’t want your fingers to get dirty – otherwise, use those fingers and lick ’em afterwards!
Replace balls on the lined tray and wait for a few minutes until the melted chocolate hardens. Enjoy!
This is best for those leftover, unfrosted cakes and cupcakes, and other spare cake crumbs. Waste not, want not!