Blissfully Delicious

Gingerbread Cake Truffles

 I thought that it’s only appropriate that I post a gingerbread recipe this month, since Christmas is only several days away. I made these Gingerbread cupcakes a couple of years ago and remember how delicious the flavors were, although I thought that the texture was a bit too dense as cupcakes. I was in the middle of the first trimester of my pregnancy with my daughter at that time, and I remember not loving food in general as much I normally do (even ice cream!). I decided to try this recipe again this year to make sure that my taste buds weren’t comprised. I came to the same result and opinion: wonderful flavor and dense texture, so we ended up enjoying them as muffins (worked for us!). I had about six cupcake leftovers and decided to turn them into these yummy truffles. They’re basically just cake balls, dipped in chocolate. 

This truffle “recipe” is very versatile, you can use this as a base of any cake truffles combination. If your cupcakes have denser texture, you may need more cream cheese. The flavor combo here is really endless, so you can’t go wrong. One of my favorites is this Red Velvet Cake Truffles. I have also used leftover frosting as the binder instead of cream cheese when I didn’t have any cream cheese at the house, and it’s like eating a bite-sized cake without having to worry about a plate, fork or napkin :)  On a final note, if you are patient, they are also awesome treat to have in the freezer. So you can stash a few extra for those long days that you need a little treat for yourself.

Truffles Ingredients
6 cupcakes, recipe below
8 oz cream cheese, room temperature
12-oz melting chocolate (I used white chocolate)

Truffles Directions
Mix all of the crumbled cake and cream cheese frosting together. Form them into a 1/2-inch diameter balls. Refrigerate for approximately 10 minutes.

In the meanwhile, melt chocolate either in microwave (at 50% power), or over double broiler.

Dip cake balls into melted chocolate. Let set for a few minutes and store them in airtight container in the refrigerator.

Yield: approximately 2 dozens

Cake Ingredients

2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten

Cake Directions
Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.

Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

Yield: 18 cupcakes

Adapted from Martha Stewart Cupcake


13 Responses to “Gingerbread Cake Truffles”

  1. #
    Tracey — December 18, 2011 at 1:54 pm

    What a great way to transform leftover cupcakes into something new! Not to mention a good idea for using random extra frosting in my freezer :)

  2. #
    Courtney — December 18, 2011 at 5:32 pm

    Festive and tasty, too, I bet. Thanks for sharing, Yudith. :)

  3. #
    Lisa {Smart Food and Fit} — December 18, 2011 at 6:48 pm

    Cute and festive! I like bite sized treats it helps to just get that taste without all that guilt!

  4. #
    Stefanie — December 19, 2011 at 11:46 am

    Beautiful! These were totally on my list of things to make for this year… if I have time!

  5. #
    Erin — December 19, 2011 at 1:16 pm

    This is a wonderful idea. I am in love with them already.

  6. #
    Kelly @ Free Spirit Food — December 19, 2011 at 6:40 pm

    Wow, these look so good and will be unexpected at the next cookie exchange! Yum!

  7. #
    Geni — December 20, 2011 at 5:51 am

    I love this idea for using your extra cupcakes! I adore Gingerbread anything! They look beautiful!

  8. #
    Marian — December 21, 2011 at 2:24 am

    Hi Yudith,
    I have found your site via Desserstalking and I am really impressed. I have added it to my favourites immediately :-).
    You have a really beautiful blog with very interesting recipes and beautiful pictures!
    (and your daughter is really amazingly cute!)
    Greetings from Belgium,

    • h2babe — December 21st, 2011 @ 9:59 am

      Marian, thank you so much for stopping by and for the note — you made my week! Thanks for the compliments for my daughter as well. Note like yours makes my blogging experience that much more fun and rewarding. Merry Christmas!

  9. #
    Marian — December 23, 2011 at 5:27 am

    Hi Yudith, Thank you for replying! You will surely see me again here.
    Happy Christmas to you and your family.

  10. #
    Reem | Simply Reem — December 26, 2011 at 12:53 am

    Dear Yudith,
    Wishing you and your family Merry Christmas and Beautiful & Happy New Year 2012….
    Lots of love and wishes my friend.

  11. #
    Reem | Simply Reem — December 26, 2011 at 12:54 am

    B/W these truffles look so adorable and absolutely festive…
    Really Cute…

  12. #
    Daisy — January 5, 2012 at 6:24 am

    This is really great recipe with left over cupcakes, and I added nuts as toppings, and my family members really liked it.

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