1 – box Red Velvet Cake Mix
2 cups powdered sugar
8 oz. cream cheese, softened
Cream Cheese Filling:
1 oz. cream cheese, softened
1/4 cup powdered sugar
1/4 stick unsalted butter, softened
Coating:
2-3 bags Red chocolate candy melts (for dipping the balls in)
White non pareil sprinkles
Place the cake mix, 2 cups powdered sugar, & 8 oz. cream cheese in a mixing bowl & beat with a mixer until dough comes together. Scoop out the dough into 1 inch balls and place on a baking sheet lined with wax paper, then place them in the fridge to chill for 1 hour. Meanwhile, make the cream cheese filling. In a bowl, beat together the 1 oz. cream cheese, 1/4 cup powdered sugar, & 1/4 stick unsalted butter with a mixer. Place in a piping bag or ziplock bag, cut off the tip or corner of the bag, & pipe small dollops (small enough to fit in the centers of the red velvet balls) onto a baking sheet lined with wax paper, & place in the freezer for at least 30 minutes. Take the red velvet dough balls out of the fridge. Using your thumb, press the centers of the red velvet balls to form an indent in them. Take the cream cheese dots of filling out of the freezer (only take a few out at a time to ensure they stay frozen) & place the cream cheese filling dots in the centers of each of the red velvet dough balls forming the dough around the cream cheese filling dots. Once all the of red velvet balls have cream cheese filling dots in the centers of them, place them in the freezer while you heat up the chocolate. Melt the chocolate in the microwave in 30 second increments, stirring frequently, until just melted. Dip red velvet balls in the chocolate & place them back on the baking sheet lined with wax paper. Top with sprinkles if desired. Allow them to harden then place back in the fridge until time to serve.
*I find it easiest to cut the wax paper into strips and pipe 5-6 cream cheese filling dots on each strip. That way it makes it easier to take just a few dots out of the freezer at a time when it comes to placing them in the centers of the red velvet balls.
*Red velvet balls can be stored in the fridge for up to 2 weeks or up to 3 months in the freezer.
*I recommend using Pillsbury red velvet cake mix or maybe even Betty Crocker. Do NOT use Duncan Hines cake mix, every time I have used this brand the red velvet balls turn out very dry & crumbly for some reason and are very hard to work with.
