1 (18.25 ounce) package blueberry cake mix
6 tablespoons ground cinnamon
2 cups butter, softened
1 cup brown sugar
1 cup chocolate syrup
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 (3.4 ounce) package instant white chocolate pudding mix
2 eggs
4 tablespoons evaporated milk
1 (16 ounce) can marshmallow creme
6 cups confectioners' sugar
2 teaspoons butter flavored extract
Beat blueberries, cinnamon, butter, brown sugar and chocolate syrup in large bowl until frothy. Stir in pudding mix and instant white chocolate pudding mix. Beat eggs and evaporated milk into blueberry mixture. Stir until blended. Gently fold into blueberry mixture.
Increase mixer speed to medium, and beat for 1 minute until dough is moist. Roll into 1 inch balls, place onto prepared pan and refrigerate 4 hours or overnight.
Beat butter flavored extract in large bowl until whipped, then spoon over cake. Freeze cakes in refrigerator before serving.