Momofuku MilkBar introduced the world to some of the most delightful sweets. Cereal Milk Ice Cream became a thing; Supermodel Karlie Kloss made Kookies; and Thanksgiving Feasts were stuffed into Croissants. But the biggest fan favorite are the Birthday Cake Truffles. Little bites of heaven, that taste like a more delicious version of funfetti cake batter.
On a snowy Sunday night, my sisters and I set out to re-create David Chang’s treat at home, with our own little twist. These turned out to be surprisingly simple to make, and equally delicious. And chances are, you already have all of the ingredients at home.
In a stand mixer, combine yellow cake mix, vanilla flavoring, flour, sugar, and softened butter. When it forms a dough, add the rainbow sprinkles, mixing with your hand. Roll each little truffle into a ball, placing on a tray lined with parchment paper before putting them in the freezer for 30 minutes. The truffles are ready to eat then… unless you want to bring it to the next level. (bring it to the next level).
In a microwaveable bowl, add 3oz of white chocolate chips and 3oz of peanutbutter chocolate chips, along with one teaspoon of shortening. Microwave in 30 second intervals,s stirring in between until the chips are fully melted.
Remove the truffle balls from the freezer, and carefully dip each one into the warm chocolate mix. Place back on the lined parchment sheet. We decided to top the truffles with Snickerdoodle Cookies or Rainbow Sprinkles. Allow for shell to harden, and then dig in!
Momofuku MilkBar Style Birthday Cake Truffles
Adapted from DeliciouslyYum
- 5 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup flour
- 1 cup yellow cake mix
- 1 teaspoon vanilla
- 3 tablespoons rainbow sprinkles
- 3 ounces white chocolate chips
- 3 ounces peanut butter chips
- 1 teaspoon shortening
- Snickerdoodle Cookies (crumbled) for topping
- 1. In a stand mixer, mix together the butter, sugar, flour, yellow cake mix, and vanilla (If the dough is not coming together well, use your fingers to form the dough. It should not be sticky or wet)
- Once the dough is formed, add rainbow sprinkles and work throughout the dough
- Form the dough into 24 1-inch balls and put into your freezer. (the dough balls should remain in the freezer for about 30 minutes or until firm)
- While the cake batter balls are chilling, add both types of chips and shortening to a microwave safe bowls
- Heat until completely melted in 30 second intervals.
- Remove the cake batter balls from the freezer and, using two spoons, dunk each ball into the melted chocolate and set on a wax paper lined plate
- Sprinkle with cookie crumbles or rainbow sprinkles