Peppermint Cake Truffles

Makes 12

Music Pairing: Santa Claus is Coming to Town by Bruce Springsteen

(this 1978 live version is worth a watch, too!)

3 vanilla cupcakes, crumbled into fine crumbs

1/4 cup vanilla buttercream, at room temperature

6 ounces (170 grams) white candy melts (or white chocolate), melted

Crushed candy canes, for finishing

In a deep bowl, combine the cupcake crumbs and buttercream. Stir until well mixed, and it forms a solid-looking dough. Cover. Chill in the fridge until firm enough to scoop, 2 to 3 hours.

Line a counter or cutting board with waxed paper (makes for easy clean up). Set a wire rack on top.

Scoop 1 1/2 tablespoonfuls of dough. Roll it into a smooth, round ball. Using a fork, dip the ball in the melted chocolate, turning to coat it all around. Transfer to the wire rack. Sprinkle with crushed candy canes. Repeat with the remaining dough. Let the truffles sit out in a cool, dry place until the chocolate it set (timing depends on the temperature of your room). Store in a tin, using waxed paper layers to prevent the truffles from sticking together. Truffles will stay fresh for 3 to 5 days.