Cake or cupcake remnantsbroken into pieces (2-4 cups)
Cover a baking sheet with parchment paper and set aside. In a large bowl, mix (using whisk attachments) the the frosting, sprinkles and cake/cupcake remnants with a hand-held or stand mixer on medium-low speed until combined. Roll into 1-inch balls with your hands and place on the prepared baking sheet.
Place the baking sheet in the freezer for 30 minutes. Remove from freezer, sprinkle the cocoa over the truffles and roll them in the cocoa until they are coated. Place on a serving tray, cover and refrigerate until you are ready to serve!
Place the baking sheet in the freezer for 30 minutes.