Using your hands, break up the cake scraps into crumbles.
Use your hands to knead the frosting into the cake scraps. Keep kneading until you can't see the frosting anymore. It should all come together into a ball that's moist yet not sticky.
Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren't cold, they may fall apart when dipped into chocolate.
When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you'll be able to reuse it.
One a time, stab the balls with a wooden skewer and dip them into melted chocolate. Turn so they are completely coated.
Use your finger to remove the skewer as you set each ball down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate.
Decorate with sprinkles, crushed Oreos, fruit powder, or drizzled ganache.
Once the chocolate hardens (about 15 minutes), store at room temperature in an air-tight container for up to one week.
If you want to turn these into cake pops, use lollipop sticks instead of a skewer and plan to leave the sticks in the truffles. Dip the stick in melted chocolate before inserting it to help it to bond to the dessert.To keep the cake pops round at the bottom, use a cake pop stand or place the sticks in overturned styrofoam cups to cool instead of cooling them on a cooling rack.