Throw Back Thursday ~ Shamrock No Bake Cake Truffles

Sherry did these last St. Patricks Day.  They are so adorable and so delicious – of course they came back for Throw Back Thursday!  YUM – Enjoy!!! ~ Heather

Last month, I shared my No-Bake Cake Batter Truffles, which are downright divine. So, I’ve been looking for ideas to kick ’em up a notch or two, just for the fun of it.


Last week, while happily sipping on a minty milkshake, I realized I needed to modify this recipe in time for St. Patrick’s Day festivities. The luck of the Irish was with me during my experiment and once again, the end result was a winner. It’s amazing what a little peppermint extract and a few drops of green food coloring can do! Dip these little nuggets in either white or milk chocolate and cover with holiday-colored sprinkles and you’ll be set for any St. Paddy’s Day celebrations. For anyone who loves mint and chocolate together, this is a must-try!

Shamrock No-Bake Cake Batter Truffles

Rating: 51

Prep Time: 15 minutes

Total Time: 25 minutes

Yield: 24-30 balls, depending on size

Shamrock No-Bake Cake Batter Truffles


  • For the Truffles:
  • 1-1/2 c. flour
  • 1 c. white cake mix
  • 1/2 c. unsalted butter, softened
  • 1/2 c. white sugar
  • 1/8 tsp. vanilla extract
  • 2 tsp. peppermint extract
  • 1/8 tsp. salt
  • 3-4 tbsp. milk
  • 5-6 drops, green food coloring
  • 2 tbsp. holiday sprinkles
  • For the Coating:
  • 16 oz. milk or white chocolate coating
  • Holiday sprinkles
  • Pop sticks or fork (for dipping)


  1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, peppermint extract and vanilla extract and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
  2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
  3. For the coating: While dough balls are chilling, melt chocolate coating in the microwave in 30 second intervals until melted. Stir between intervals.
  4. Using a pop stick or fork, dip truffles into melted chocolate and gently twirl or tap to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
  5. Chill truffles in the refrigerator until ready to serve.
  6. Makes approximately 24–30 truffles.


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