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Ingredients (makes 4-5 Servings)

4- THE FUNNEL CAKE FACTORY 8.5″ Funnel Cakes Item #4503, cut into pieces
  • 5 oz. Whole Milk
  • 1 Egg
  • 2 oz. Granulated Sugar
  • 6 oz. Graham Crackers (hand crushed dime size), reserve half for garnish
  • 12 Peanut Butter Cup Candies, Mini
  • 1 Bag Small Marshmallows
  • Chocolate sauce for garnish
 
 
Preparation
  • Combine graham crackers and funnel cake in a large mixing bowl.
  • Whisk together milk, eggs and sugar in a small mixing bowl. Pour over funnel cake/graham mixture and toss until all liquids are soaked in and graham has coated the funnel cake adequately.
  • Use ice cream scoop to portion mixture into cupcake pans (no paper). Use about ¾ of a scoop per portion.
  • Use the tablespoon measurement to press holes in the middle of the cakes.
  • Bake for 10 minutes @375°F.
  • Let cool and use a rubber spatula to release from pan.
  • Place 1 peanut butter cup in the center of each cake.
  • Take a handful (10-12) of small marshmallows and squeeze so they will stick together and place on top of each cake.
  • Place cakes on sheet pan and return to oven for 4 minutes @400°F. You just want to melt marshmallows slightly, not too much or they will pool and lose their shape.
  • Drizzle with chocolate sauce and top with remaining crushed graham crackers. Serve warm.