Start by blending the chocolate mini cupcakes and condensed milk in a blender or food processor until coarse and sand-like.
Using your hand roll the crumbs into ball form. Because there is a sweet filling to these cupcakes they will be moist enough to roll without adding anything to the mix. Once the balls are rolled stick in the freezer for about 5 minutes to set.
While they are setting, melt the white chocolate into a couple separate bowls and add in the food coloring to make a rainbow of pretty truffle colors.
Dip each ball into the chocolate to coat. Add sprinkles and other toppings as desired.