So last week I had this little peanut butter chocolate chip cookie dough extravaganza. And as promised, here’s the cake ball piece of it.
I don’t pretend to be an expert in the art of making cake balls. I can’t honestly say I’ve ever managed to do it correctly. Bakerella makes it look so damn easy, but every time I make them I end up cussing at my cake balls as they slide off the sticks and go kerplunk into a chocolately abyss and make a mess all over everything. The likely culprit I think is that I ALWAYS use too much frosting. I try every time to be sparing but I continually over do it. I still managed to take a couple of decent photos however so here you go.
Just a quick word on the dipping chocolate. The chocolate shell I use is what people normally dip Hi Hat cupcakes in. It appears that most people use these Candy Melts from Wilton when making cake balls (that’s how they get all those vibrant colors). I refuse to use those however because they contain partially hydrogenated oil – meaning they have that nasty trans fat in them (among all the other bad for you ingredients). If that doesn’t bother you go ahead and try them, it might make the dipping easier (I don’t know). The baking chocolate bark stuff might work well too, I’ve not tried it yet so I can’t attest to its functionality – nor do I know if it’s vegan.
Cookie Dough Stuffed Cake Balls (vegan)
- Peanut butter chocolate chip cookie dough
- Chocolate cake
- Vanilla Buttercream Frosting
- Chocolate chips
- Canola oil
- Peanuts, crushed
- Popsicle or lollipop sticks (optional)
Alright, so the quantity of everything depends on how many cake balls you want to end up with. When I made the cookie dough I also used it for cookies and ice cream, so I’m guessing I only used 1/4 or less of the total dough for the cake balls. Whatever amount you decide to have, roll nickle-sized balls of dough with your hands (about 2 chocolate chips per ball is a good size reference) and place them in the freezer for about an hour or so. If you decide to use popsicle or lollipop sticks, I’d stick them into the cookie dough before freezing (I think this will actually keep the stinkin things on the sticks during dipping). You obviously don’t have to put the cake balls on sticks, but I don’t know how people manage to dip them in chocolate otherwise.
I made a 1/2 batch of the chocolate cupcakes from Vegan Cupcakes Take Over the World. You can find the recipe by clicking on the link above. Though I made 6 cupcakes, I piped a bunch of buttercream on one of them and gave it to my husband, so I only used 5 cupcakes worth of cake for my cake balls. Obviously I don’t expect you to make 5/12ths of a batch of cupcakes, so you just might end up having more balls than me.
Bake the cake or cupcakes and let them cool completely. Once cool, mash them up in a mixing bowl and add the frosting.
Vanilla Buttercream Frosting
- 1/2 C vegan stick butter
- 2+ C powdered sugar
- 2 T soy or almond milk
- 3/4 t vanilla extract
Cream the butter in a mixing bowl. Add the milk and extract. Add some of the sugar of whip. Keep adding sugar and whipping until you reach a good, thick consistency. A hand blender or stand mixer will save you time here, unless you want a good arm workout of course.
This is way more frosting than you’ll need for the cake balls by the way, unless you’re making a large batch of them. You honestly need less than half of what this makes so just use your best judgement (whatever that means).
Plop a dollop of frosting into the bowl with the smashed up cake and mix it in. Start small or you’ll end up with slippery balls like me. It needs to be gooey enough to stick together, but not so greasy that it clings to your hands when rolling.
Once you’ve got it where you want it grab the dough balls out of the freezer and roll the cake around them. If you didn’t already put sticks them this part is pretty easy. If you did put sticks in them you’ll have to get a little creative to get the cake sufficiently around the cookie dough. The 5 cupcakes I made were the perfect amount to cover 12 balls of cookie dough (just fyi). Stick them back in the freezer once they’re all rolled for at least 30 minutes (longer would be better).
- 5 – 6oz semi-sweet chocolate chips
- 1 & 1/2 T canola oil
If you’re making more than 12 cake balls, you’ll need more chocolate. Error on the side of too much chocolate as it will stay good quite awhile in the fridge.
In a double boiler (or the microwave if necessary), melt the chocolate. Mix in the oil and transfer to a deep but narrow container (I used a plastic take-out container common at Thai restaurants). Let it cool a minute or two before dipping the cake balls.
Dipping and Rolling
Crush up about 1/4 cup of peanuts and spread them out on a plate.
Gather the tub of chocolate, a spoon and the cake balls. If they’re on sticks, dip them carefully into the chocolate while simultaneously holding your breath and hoping they don’t slide off. Use the spoon to help spread the chocolate all around the cake ball. Allow the excess chocolate to drip off. Roll the cake ball in the crushed up peanuts, or use your hand to sprinkle them on top, let it dry a few seconds and then place it on a plate or tray of some sort. Stick them back in the freezer for a few minutes once you’re finished dipping and rolling so that they harden all the way.
Retrieve from freezer. Bite. Enjoy.