Red Velvet Buckeyes
Servings
26
servingsPrep time
45
minutesCooking time
30
minutesWhat could be better than a red velvet ball partially dipped in a semi-sweet chocolate? Our eye-catching and creamy red velvet buckeyes will be an impressive addition to your holiday baking. Put some in a gift bag to share with your friends! (especially your Ohio State friends!)
Ingredients
1 box of red velvet cake mix, plus the ingredients on the box
4 ounces of cream cheese, softened
4 Tbsp. of butter, softened
2 cups of powdered sugar
1 tsp. of vanilla
12 ounces of semi-sweet chocolate, we use Ghiradelli
Toothpicks
Optional: nonpareils or sprinkles
Directions
- Prepare the cake according to the directions on the box. Allow time to cool about 30 minutes.
- While cake is baking, prepare the cream cheese frosting. Using a mixer add cream cheese, butter and vanilla. Blend until mixed. Slowly add the powdered sugar and continue to mix until blended.*
- By hand, crumble the cake into fine crumbs into a large bowl. Add a 1/2 cup of cream cheese frosting and mix all together. (There will be extra frosting and can be frozen for later use if desired.)
- Roll mixture into 1-inch balls and place on wax paper covered cookie sheet. Place in refrigerator to firm up for about 30 minutes.
- Place chocolate in a microwaveable bowl so that the chocolate is at least 3-4 inches deep for dipping. Melt in microwave in 30 second increments, stirring in between. Continue until it is melted.
- Place toothpick into red velvet ball, dip into chocolate, leaving the top of the ball un-dipped, resembling an actual buckeye. Remove the toothpick and smooth over the hole with your finger. Continue until all balls are dipped.
- If desired, sprinkle with chocolate drizzle and sprinkles/nonpareils.
Tips
- 1. *Store bought cream cheese frosting can be substituted here.
