S’more Cake Pop Truffles
These decadent cake pops combine all of my favorite winter-time desserts! If you’re in the mood for a mini-s’more, chocolate – these rich little cake pops are the perfect sweet!
Vanilla Muffin Recipe
4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons butter (melted)
2 cups milk
2 large eggs
1 tablespoon vanilla extract
Line 24 muffin cups and preheat the oven to 400 degrees F (204 degrees C).
In a large mixing bowl, sift, and combine the dry ingredients (flour, sugar, baking powder, salt).
In a smaller bowl combine mix the wet ingredients (eggs, milk, butter, and vanilla extract).
In the larger bowl, add the wet ingredients to the dry until both are combined thoroughly.
Pour the batter into the muffin cups and bake for 15-20 minutes.
Key Step: (Adding the Marshmallow)
Once the muffins are baked and still hot, scoop out the centers of the muffins and place a marshmallow in the center of the cupcake, so that it slowly melts.
This step can get tricky if you let the sugar from the marshmallow to cool, so work quickly and keep an eye on the marshmallows.
While the marshmallows are melting, roll the muffins and marshmallow into small cake pop balls. Keep the muffins compact (almost munchkin size).
Refrigerate for 1 hour.
12 oz. of semisweet Ghirardelli chocolate
1/2 cup of milk (any amount of fat content works, depending on how rich you want it to be)
Key Tip – Start melting the chocolate when the cake pops have refrigerated for an hour.
In a pan over low-medium heat, combine the chocolate and milk and melt together, stirring slowly.
Cover the cake pops in the melting chocolate.
Graham Cracker Embellishment
Crush graham crackers and sprinkle on top of the cake pops immediately after they have been covered in the melting chocolate.
Freeze for an hour, and serve!