Pumpkin Cake Truffles
- 1 recipe pumpkin cupcakes
- 1 1/4 cups spiced cream cheese frosting
- 2 1/2 lbs chocolate of your choice(milk, semi-sweet, white, or butterscotch chips)
- Assorted toppings: chopped pecans , crushed oreos, toffee bits, crumbled graham cracker pie crust, crushed butterfingers, or sprinkles
Preheat oven to 350 degrees. Prepare pumpkin cupcake mixture according to directions. Pour cake mixture into 2 buttered and floured 9″ round baking pans. Bake in preheated oven 35 – 40 minutes until toothpick inserted in center comes out clean. Remove from oven and allow cake to cool and “ripen” about 3 hours or overnight.
Line a cookie sheet with parchment or waxed paper, set aside. Crumble cooled cake into a large mixing bowl. Stir in 1 1/4 cups spiced cream cheese frosting. Mix until you no longer see streaks of frosting. Dampen hands with water and form cake mixture into balls, 1 even tbsp at a time. Place cake balls on parchment lined baking dish and allow to chill in refrigerator or freezer until firm.
Melt chocolate in a heat proof mixing boil over a saucepan of barely simmering water. Remove about 8 firm cake balls from the fridge at a time. Dip cake balls into melted chocolate and place on parchment lined baking sheet. Sprinkle cake truffles with assorted toppings before the chocolate cools and hardens. Refrigerate until firm. Store in refrigerator.