Twinkie Truffles

I was truly spoiled by my match for this month’s Bakin’ Friends! Erin, of The Spiffy Cookie, sent me twinkie truffles using our secret ingredient of marshmallow and they were so addictive!

You might think from the name that they are made with Twinkies, but they aren’t! And they taste so much better!  These truffles were nice and moist, and the marshmallow filling tastes spot on, but just a bit more gooey! They disappeared really fast! I am so thankful Erin decided to make these for me, even if the scale disagrees!

Twinkie Truffles
Source: The Spiffy Cookie
Makes approximately 3 dozen truffles

Ingredients:

Cake

1 box of yellow cake mix (or a homemade version such as this one)
1 tablespoon vanilla extract
7 ounces marshmallow creme

Filling

2 teaspoon water, very hot
1/4 teaspoon salt
7 ounces marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Coating

6 ounces yellow candy melts
2 ounces white candy melts

Directions:

Cake

1. Bake the cake according to instructions, adding the tablespoon of vanilla extract to the mix along with the other liquid ingredients called for on the box/recipe.

2. Once the cake is completely cooled, crumble the cake into a large bowl and mix with the marshmallow creme until well blended. (You can use a hand mixer here.)

3. Using a cookie scoop, portion out the cake truffles and hollow out the center with your finger. Keep aside dough equivalent to roughly six cake truffles. Place the portioned cake truffles onto a cookie sheet lined with parchment paper and freeze for 30 minutes. (Do not freeze the reserved portion.)

Filling

4. While the cake is freezing, proceed with making the marshmallow creme filling. Dissolve the salt in the very hot water and set aside to cool.

5. Whip the marshmallow creme, shortening, powdered sugar and vanilla until fluffy. Add the salt water once it is cooled and mix to combine. Place the marshmallow creme mixture in a zip top bag and refrigerate until needed.

Assembling

6. Remove the cake truffles from the freezer and snip a hole in the corner of the zip top bag. Fill each truffle with creme, then take a small amount of the reserved dough and smooth it over the top to enclose the marshmallow creme. Place the truffles back in the freezer for 20 minutes.

7.  Heat the candy melts in a double boiler and stir until smooth.

8. Once the truffles are chilled, dip them into the candy coating and coat completely, letting any excess drip off. Place back on the parchment lined cookie sheet and allow to harden.

If you would like to join our Bakin’ Friends group, which I strongly encourage, you can find out more by clicking the link below. Your taste buds will thank you!

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2 comments

  1. Yay I am so glad you enjoyed them!!!

  2. awesome! Erin is so fun! I would love to make these!

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