White Chocolate Pop Rocks Truffles

White Chocolate Pop Rocks Truffles | Revamperate White Chocolate Pop Rocks Truffles | RevamperateAny other pop rocks fans here? I mean, pop rocks were basically the coolest candy ever. 

Their weirdness make them a fun thing to bake with, which is why I made these pop rocks cupcakes and now I made white chocolate pop rocks truffles. They pop the second you bite into one and the white chocolate is soft and smooth. 

Truffles are incredibly easy to make. They’re as simple an cream, chocolate and flavoring. When rolled in pop rocks, you can store them in the fridge for up to two days without the pop rocks changing too much. Because moisture is the enemy of pop rocks, it’s best not to coat the truffles in melted chocolate because it could ruin the texture of the candy. Instead, all you have to do is roll the molded chocolate in them and you’re done! OK, now let’s make white chocolate pop rocks truffles!

White Chocolate Pop Rocks Truffles | RevamperateIngredients (makes 10-12 truffles):

  • 1/2 cup heavy cream
  • 11 oz. white chocolate chips 
  • 1/2 tsp vanilla extract
  • 4+ packages of pop rocks

Heat the heavy cream in a small saucepan on the stove until sizzling (watch carefully). Pour the 11 oz. of chocolate chips in a bowl and pour the hot cream over them. Let sit for one minute and stir with a spatula until smooth. If not melting easily enough, microwave the entire bowl (cream and chocolate) for about 20 seconds and continue to stir until fully melted (white chocolate can be finicky). Then stir in the vanilla extract and move the bowl to the fridge to cool for 1-2 hours.

Line a baking sheet with parchment. Remove the chocolate from the fridge once hardened and scoop small balls with either a cookie scoop or a spoon. Roll into a clean ball with your hands and place on the lined baking sheet. Return to the fridge for about 20 minutes. 

Pour the pop rocks into small bowls based on flavor and set aside (I used watermelon and strawberry). Remove the truffles from the fridge, roll in the pop rocks and replace on the baking sheet. Serve in mini cupcake/candy wrappers and store in an airtight container in the fridge for up to one week. 

These are super easy and adorable candies to make for any occasion! Plus, it’s easily to coordinate the candy colors with an event. Enjoy!

White Chocolate Pop Rocks Truffles | Revamperate

Vanilla Pop Rocks Cupcakes

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
I hope I’m not at that age yet that I say “do you remember?” and I just hear crickets…I’m only 23, so please tell me you remember pop rocks. It was one of my favorite candies growing up, especially the watermelon flavor. Nothing compares to pop rocks and the crackling sound they make, so I was really excited to use them to make (dun,dun,dun) cupcakes! Andrew stuffed, like, a thousand packets in my Christmas stocking one year and I wasn’t sure what to do with them until now. This is a fun cake additive for 4th of July, New Years or just because. 

These cupcakes use my simple recipe for classic vanilla cupcakes – this is my go-to favorite! To make them even better, they’ve got pop rocks inside AND on top, so you get a nice crackly taste of fruit to go with the classic vanilla flavor. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
Vanilla cupcakes (makes 12-15 cupcakes): 

  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 egg whites + 1 whole egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk (I used low fat)
  • 6-8 packages of pop rocks, variety of flavors

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add the vanilla. Lastly, mix in the dry ingredients a little at a time, alternating with the milk until the batter is smooth. 

Separate the batter between lined cupcake cavities and baked 16-20 minutes on 350 degrees until an inserted toothpick comes out with only a few crumbs. Let cool before you core them. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
For the frosting, I used my favorite vanilla frosting recipe. Homemade frosting trumps everything! 

First, core the cupcakes with a knife or a corer. Personally, I prefer using a knife anyway. Fill the cavity with pop rocks and replace the cupcake top. Pipe your frosting on top of the cupcakes and sprinkle with more pop rocks (either in the same flavor or a different one) and that’s all there is to it! 

Because moisture is the enemy of pop rocks, it’s best to eat these as soon as possible to keep the pop rocks lively. I found that when I looked at them the day after I baked them, the pop rocks looked like they melted and they just didn’t taste the same. If you can’t serve them same-day, wait to top the cupcakes with pop rocks until you’re ready to serve them. Then take one and enjoy!