Preheat oven to 350 degrees F.

Line cupcake tins with 24 cupcake wrappers.

Prepare white cake mix according to directions on box.

Separate cake batter into 6 separate small bowls. This works out to be about 165 grams of cake batter per bowl.

Color each bowl of cake batter a different color of the rainbow (red, orange, yellow, green, blue, purple).

Fill cupcake wrappers ¾ full of cake batter. You should have enough of each color batter to make 4 cupcakes of each color (for a total of 24 cupcakes).

Bake cupcakes according to directions on box.

Let cupcakes cool completely before next step.

In a medium bowl, combine softened cream cheese with confectioners’ sugar and beat on high until smooth. It’s important for cream cheese to be softened to room temperature so that these two ingredients mix up smoothly.

In 6 medium sized bowls, use a fork to crumble cupcakes by colors into crumbs. One color cupcake per bowl so 1 bowl of just the red cupcakes, one bowl of just the orange cupcakes, etc.

Evenly distribute the cream cheese mixture between each of the 6 bowls. This works out to be about 55 grams of cream cheese per bowl.

Stir each bowl so that the cupcakes and cream cheese are evenly mixed for each color.

Line a large baking sheet with parchment paper.

Take about a teaspoon of each color cupcake mixture and roll them together in your hands to create a rainbow swirled cake truffle. Squish the cake truffle tight in your hands so it holds the round shape. Cake truffles will be about 35 grams each in size. Be sure to wipe hands clean between each cake truffle so the cupcake mixture isn’t sticking to your hands.

Place cake truffles on parchment lined baking sheet.

Once all the cupcake mixtures are used up and you’ve shaped all your cake truffles, place the tray of them into the freezer for 1 hour before moving onto the next step.

In a medium bowl, melt the Baker’s chocolate in the microwave until smooth. Do not overheat this. Keep stirring after each 30-second interval in the microwave until the chocolate is completely melted.

Line a second baking sheet with parchment paper.

Take cake truffles out of the freezer just 5 at a time so the ones not being worked on stay cold until right before you dip them in chocolate. Dip each cake truffle into the melted chocolate, one at a time, and roll until completely coated in chocolate. Lift cake truffle out with a fork and lightly tap on side of bowl to shake off excess chocolate.

Place dipped cake truffle on the second parchment lined baking sheet and immediately top with sprinkles while chocolate is still wet.

Once all cake truffles are coated in chocolate, place that tray of dipped cake truffles into the fridge for at least 30 minutes to allow chocolate to completely harden.

Store rainbow cake truffles in a sealed food safe container in the fridge for up to a week.