Preheat oven to 350 degrees F. Place 12 cupcake liners in your muffin tin.

Mix packaged white cake mix according to directions. Divide the batter evenly between 6 small bowls. Tint each bowl a different color. I dip a toothpick in the color, then dip and stir it into the batter. Repeat until the desired tint is reached. Use the golden yellow and a little red to achieve the orange color.

Add the batter to your muffin tin. Each color will make two cupcakes. Bake for 12-15 minutes, until a toothpick comes out clean when inserted in the center. Allow to cool completely.

When cool, crumble each color of muffin into its own small bowl. Add 1 Tablespoon of frosting to each bowl and stir until combined.

You can take a small amount of each color into your hand then gently roll them into a ball - or I found it easiest to roll each color into 1/4" balls, then roll & smoosh the balls together to form the truffle. Place on a baking sheet lined with parchment paper. Place in the freezer for at least two hours.

Once chilled, melt your chocolate. I do this by putting the chocolate melts in a microwave-safe bowl and microwaving for 30-second intervals, stirring in between - until completely melted.

When chocolate is melted and smooth, remove the rainbow truffles from the freezer. To dip, place a toothpick in the top of each truffle, dip in the chocolate, turn gently to coat, then remove from chocolate and gently turn again to allow the excess to drip off. Place truffle on a baking sheet lined with parchment paper and carefully remove from toothpick (I used another toothpick to push down while pulling up on the one in the truffle). Quickly cover with sprinkles.

Allow chocolate to harden (you can chill in the refrigerator to speed up this process). Store in an airtight container for up to 3 days.

Adapted from The Domestic Rebel