Peanut Butter & Nutella Cake Truffles
Prep time
Cook time
Total time
Serves: 40 truffles
  • 1 box yellow cake mix (cook as directed on box for 13 X 9 cake)
  • 1 cup peanut butter
  • 1 cup Nutella
  • 18 oz. milk or dark chocolate
  • Sprinkles or whatever you want for decoration
  1. Bake cake according to package directions. As soon cake is cooked split the cake into two halves and crumble each half into a large bowl.
  2. Mix each bowl of crumbled cake thoroughly with peanut butter in one and Nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 40). Chill for several hours (you can speed this up by putting in the freezer).
  3. Melt chocolate in microwave in 30 second intervals stirring in between (I used a saucepan and melted the chocolate over low heat because I feel like chocolate burns so easily in the microwave).
  4. When chocolate is completely melted, roll balls in chocolate (I picked up the balls with a fork and dipped them in the chocolate) and lay on wax paper. If you chose to decorate with sprinkles, immediately sprinkle the balls after you have rolled them in chocolate. Place in the freezer.
  5. To decorate with drizzled chocolate or marshmallow, place chocolate or marshmallow fluff in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate/fluff around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle.
  6. Use the sandwich bag to pipe the chocolate or marshmallow back and forth over the hardened truffles until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) brake off any extra chocolate with your fingers or the back end of a fork or spoon.
Recipe by The Crepes of Wrath at