Peppermint Cake Batter Truffles

I took a recipe I found on Pinterest and "Minterized" it to fit the holidays better. I turned confetti cake batter truffles into Peppermint Cake Batter Truffles.


  • 1/2 c. (1 stick) unsalted butter
  • 1/2 c. white sugar
  • 1 c. white cake mix
  • 1 1/2 c. flour
  • 1/8 tsp salt (omit if using salted butter)
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla (optional)
  • 3-4 TBS milk
  • sprinkles (optional)
  • 1 pkg vanilla/white almond bark or white candy coating
  • crushed mint candies for topping


  1. Cream the butter and the sugar until mixed well. 
  2. Add the cake mix, flour, salt, and extracts and mix thoroughly. 
  3. Add in the milk 1 TBS at a time until the mixture reaches a doughy consistency. Add in the sprinkles. It will be slightly sticky, but still be able to be rolled into balls. 
  4. Roll the dough into one inch balls and place in the freezer for about 10 minutes to firm up. 
  5. While dough is chilling, melt coating as per directions on the package. If using a 2lb block of almond bark, I usually use 2/3 of the block. If needed, add 2-4 TBS of shortening to the candy coating to make it more smooth and thin. 
  6. Prepare a pan with waxed paper or parchment paper. 
  7. Dip the truffle balls in the candy coating. I usually drop 2-4 balls in the coating at one time, and then I scoop them out one at a time with a fork to help drain off the excess coating. Place on the papered pan. Immediately sprinkle with crushed peppermint candy (you must do this before the coating sets!). 
  8. Allow a few minutes for the coating to set. 
  9. These are great freshly made, but are especially good after a few hours when the flavors have had a chance to mix and meld. 

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