Cream the butter and sugar together with a mixer until light and fluffy. Add the vanilla extract and then the eggs, one at a time, mixing until each is fully incorporated.

Add the self-rising flour, cocoa powder, salt, and food coloring all at once. Mix until just combined.

Line a small baking dish with parchment paper, pour in the batter, and spread it evenly.

Let the cake cool completely before moving on.

Once cooled, crumble the cake with your hands, a mixer, or two forks.

Add the cream cheese and knead together until it forms a dough-like consistency. Roll into 15 balls and place them on a plate. Chill for at least 1 hour in the fridge, or 15 minutes in the freezer.

Dip each truffle in the melted chocolate and place on parchment paper. Immediately add sprinkles before the chocolate sets.

Repeat until all truffles are coated. Let the chocolate harden completely.