CHOCOLATE TRUFFLES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
½ CUP COCOA POWDER
COATING):
2 CUPS CHOCOLATE CHIPS (USE SUGAR
FREE FOR LOW CARB OPTION)
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
½ CUP COCOA POWDER
COATING):
2 CUPS CHOCOLATE CHIPS (USE SUGAR
FREE FOR LOW CARB OPTION)
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, cocoa powder, extract and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Break up your cake or cupcake into pieces and stir in with
the frosting. Roll into small balls and allow to cool in fridge
x24 hours prior to coating.
COATING
1. Melt chocolate chips on low heat in a sauce pan until no
lumps remain. Watch carefully as chocolate can burn very
easily.
2. Dip your truffles into chocolate and transfer to a parchment
lined tray. Allow to cool and harden in fridge.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, cocoa powder, extract and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Break up your cake or cupcake into pieces and stir in with
the frosting. Roll into small balls and allow to cool in fridge
x24 hours prior to coating.
COATING
1. Melt chocolate chips on low heat in a sauce pan until no
lumps remain. Watch carefully as chocolate can burn very
easily.
2. Dip your truffles into chocolate and transfer to a parchment
lined tray. Allow to cool and harden in fridge.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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