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Ingredients (makes 4-5 Servings)

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.