Chocolate Covered Confetti Cake Balls with Strawberry Buttercream

Cake balls are definitely the new up-and-coming thing in the baking world.  They're such teases, I love it.  They look like chocolate candies but there's cake inside!  Can you get much better than that?  Not in my world.  And once you get the technique down, they're super easy, too. 

Look how tiny they are!  Makes me feel better about eating half the batch.  I'm pretty sure the calories are too small to count.

I love colorful things! So, of course I used a confetti cake mix (Duncan Hines to be exact).  You can take a classic approach with plain yellow cake mix, but i feel like rainbows always up the ante.

Make sure the cake is absolutely, 100%, undoubtedly cool before stirring in that icing.  Mama's right, the icing will turn the cake into a coagulated mess if the cake is too warm, which would kind of screw up the next step.  So be patient young grasshopper.
 
 

Okay, definitely freeze these with toothpicks in them; when it comes time to dip them in chocolate you'll thank me. 

In case you didn't know, chocolate becomes extremely thick and heavy when melted.  Well, I didn't realize just how thick chocolate gets until I tried dipping these balls in chocolate.  It gets really, really thick.  That's where the toothpick comes in.  They make pulling the cake balls out of the ooey gooeyness just a little bit easier. Not saying I mind a little chocolate on my hands.

Yes, of course you can use store bought icing.  But, strawberries have been so delicious this season I just had to share my strawberry buttercream recipe with you! 

I love pink! That is all :)

The secret to smooth, seedless icing is all in pureeing, pureeing, pureeing.  Just slap those strawberries in a food processor and don't stop until it looks like that.

Smooth n' creamy.  And that's only with butter added to it!  Make sure to add the sugar little bits at a time so it doesn't become too stiff.
 

Perfect texture.  Not too stiff, but it still holds its shape.

Here's the recipe:
Chocolate Covered Confetti Cake Balls
              makes 40 1-inch balls
- 1 box Duncan Hines confetti cake mix (any cake mix works)
- 1 recipe strawberry buttercream (or 1 can store bought icing)
- 16 ounces milk chocolate chips

Prepare the cake mix according to the box directions. When cake is finished baking allow it to cool (about 30 minutes). Crumble the cake in the bowl of an electric mixer. Add the strawberry buttercream and mix until dough forms.
Roll dough into 1-inch balls (I use an ice cream scoop).  Place balls on parchment (or wax paper)  lined baking sheet. Stick a toothpick in each ball. Freeze for at least 1 hour.
Melt chocolate chips in a microwave safe bowl (stir every 30 seconds) until the chocolate is completely melted. Dip the cold cake balls in the chocolate, holding them by the toothpick.  Allow the excess to chocolate to drip off before returning them to the parchment paper. Place the chocolate dipped balls in the freezer until the chocolate sets up (about 20 minutes).
You can store the balls in the freezer, refrigerator, or room temperature.  If you live in a humid climate like me, it's best to store them in the fridge or freezer. 

Strawberry Buttercream
- 3 large strawberries
- 1 stick butter, softened
- 1/2 tsp vanilla extract
- 3-4 cups confectioners sugar

In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.

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