Buttercream Truffles

Buttercream Truffles came out of the need to use up extra frosting. Creamy vanilla filling dipped in rich chocolate for a delicious treat.

Love truffles? Our easy chocolate truffles are one of the best treats you’ll make this holiday season! Try our cookie dough truffles for a tasty no bake dessert.

Buttercream chocolate truffle with a bite taken out.

Why This Recipe is Best

These truffles feature a rich buttercream frosting on the inside with a crunchy chocolate coating on the outside for the ultimate dessert!

These truffles are easy to make and perfect for a quick sweet treat. Plus, don’t we all just want to eat frosting by the spoonful? This is basically a fancier – and tastier – way to do just that.

  • The buttercream frosting on the inside of these truffles is just 4 ingredients and so simple to whip up.
  • The dark chocolate coating on the outside of these truffles gives them a crunchy exterior and also makes a great contrast for the buttercream filling.
  • This recipe makes about 42 truffles, and they make an excellent dessert for dinner parties and holiday gatherings. You could even use them as a hostess gift or treat for neighbors at the holidays!

Ingredient Notes

Ingredients needed to make buttercream truffles.
  • Butter – I use unsalted butter for these truffles and in general for my holiday baking. Use our tips on how to soften butter quickly.
  • Vanilla – Be sure to use PURE vanilla extract, not the imitation kind. Use our homemade vanilla extract for best results.
  • Powdered sugar – This is also sometimes labeled as confectioner’s sugar; they are the same thing.
  • Milk – You can use skim milk, 1%, 2% or a non-dairy milk if needed for this recipe.
  • Melting wafers – I use Ghiradelli dark chocolate melting wafers (though any brand will work; just make sure they are high quality). They can be found at most grocery stores in the aisle with the chocolate chips.

Easy Instructions

Step by step photos showing how to make chocolate buttercream truffles.

Make the buttercream frosting. Beat the butter, vanilla and powdered sugar together until smooth. Add the milk and beat for another 2-3 minutes, until fluffy. Cover and refrigerate for at least 1 hour.

Scoop and freeze. Scoop the frosting into balls, about a tablespoon for each, and place on a parchment paper lined baking sheet. Freeze for 30 minutes.

Dip the truffles. Melt the chocolate wafers according to package directions. Using a toothpick, dip each truffle ball into the melted chocolate, tapping on the side of the bowl to remove the excess.

Decorate. Drop onto parchment paper, add sprinkles, and repeat.

Buttercream truffles on parchment paper.

Tips and Tricks

  • Use a metal cookie scoop (like this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet. This ensures they are all evenly sized and set up in the same amount of time.
  • Use a toothpick to dip the balls into the melted chocolate and then tap off any excess, creating a smooth coating.
  • Add sprinkles or drizzled chocolate to cover the toothpick hole.
  • Feel free to use dark, milk or white chocolate melting wafers for your coating.
  • Give my chocolate buttercream frosting a try as the perfect filling for truffles!
Buttercream truffles stacked, one with a bite taken out.

Recipe FAQs

What kind of melting wafers are best?

I use Ghiradelli dark chocolate melting wafers for these truffles. They can be found at most grocery stores in the aisle with the chocolate chips. You could also use a chocolate bark for the chocolate candy coating. I like to heat mine in the microwave but you can also use a double boiler if you prefer.

How do I store buttercream truffles?

You can store buttercream truffles in the refrigerator for up to 5 days or in the freezer for 3 months.

Can I freeze truffles?

Yes, you can freeze truffles in an airtight container for up to 3 months, either with or without the chocolate coating.

More Easy Dessert Recipes

Yield: 42 truffles

Buttercream Truffles

Prep Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!


  • ¾ cup unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar
  • 3 Tablespoons milk
  • 16 ounce Ghiraradelli dark chocolate melting wafers, melted
  • Sprinkles, for garnish


  1. In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).
  2. Scoop 1 Tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
  3. Once firm, remove balls from freezer, and use your fingertips to shape smooth.
  4. Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

Nutrition Information:



Serving Size:

1 truffle

Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 7mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 4, 2019

Comments & Reviews

  1. I’m working on my annual Christmas truffles. Like you said, the flavors are only limited by you imagination. I tend to make mine like mixed drinks (using real alcohol, of course). Some of the “drinks” I’ve made are pina colada, old fashion, Bordeaux and chocolate, egg nog with rum, and this year my new try is going to be tequila sunrise. I think in total I might have 35 to 50 flavor possibilities and I keep adding to them.

  2. I had leftover Peanut Butter icing from a reese cake order I had, and stumbled across this! Let’s just say, best idea ever! I usually throw out any remaining icing if I dont have an immediate use for it. Now I can make these that everyone drools over! It’s almost like a buckeye with the peanut butter icing but better!

  3. Sooo happy I saw this on IG. I have leftover chocolate buttercream and a huge amount of green, vanilla flavored buttercream.
    I thought maybe making cake pops, but it sounds so sad to destroy a cake just for that.
    This is the perfect way to use them. ☺

  4. These blow away the truffles sold in the Chicago confectionery company. Beating the buttercream well eliminates any sugary graininess. I added a teaspoon of lemon extract to balance the sweetness. Make these soon!

      1. I am making these for Valentines Day, got White Chocolate too as Hubby likes it. Also plan to flavor with different liquors. Will let you know how they come out

  5. These are my new favorite truffles.  Easy and delicious!  And I’ve made A LOT of truffles over the years!!!

    1. Yes! Just be aware that sometimes as it comes to room temperature the chocolate may crack (but still tastes amazing)

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