The “Snack Morris” Cupcake

You ever notice how sometimes thoughts and conversations can go on tangents? How you can start talking about the semi truck you just passed on the highway, and then without missing a beat end the same conversation talking about manicures and nail polish?

This cupcake kind of happened like that.

One thing led to another and a conversation about Dream Phone ended with a girlfriend and I deciding that we would each dedicate the rest of our lives to launching a Saved-by-the-Bell concept bakery, “Saved by the Cupcakes.”

It’s brilliant, really. Every cupcake in the shop is named after a reference to Saved by the Bell. Within minutes, we’d thought of no less than 50 fantastic nom de crumbs for our menu. The first? None other than the Snack Morris.

It’s a snack-cravings cake; a honey chocolate cake topped with peanut butter frosting, caramel and yogurt-covered pretzels. That’s what I crave at least. Well, that and fried pickles. But I don’t think that would make such a great cupcake.

Now this, this is a great cupcake.

The "Snack Morris" Cupcake
Yields 24
For the honey-chocolate cake
  1. ¾ cups milk
  2. ⅓ cups canola oil
  3. 1 whole egg
  4. ⅓ cups sugar
  5. ⅓ cups honey
  6. 1 tablespoon vanilla
  7. 1 ¼ cup all-purpose Flour
  8. ⅓ cups cocoa powder
  9. ¾ teaspoons baking soda
  10. ½ teaspoons baking powder
For the peanut butter frosting & topping
  1. 6 ounces cream cheese (room temperature)
  2. ⅓ cup confectioners' sugar
  3. ½ teaspoon salt
  4. 1 cup creamy peanut butter
  5. ½ teaspoon vanilla extract
  6. ½ cup heavy cream
  7. 30 to 40 yogurt- or chocolate-covered pretzels
  8. ¼ cup caramel sauce to drizzle
Make the cupcakes
  1. Preheat oven to 325°F. Line 24 cupcake cups with paper liners.
  2. In a stand mixer, whisk together the milk, oil, egg, sugar, honey, and vanilla extract until combined.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Slowly add these dry ingredients to the wet and continue mixing until just combined.
  4. Pour batter into liners, filling each cup about three-quarters of the way. Bake for 18 minutes or until they barely pass the toothpick test (I say barely because I like chocolate cake to be really moist, so I always aim for the toothpick to come out with at least a few wet crumbs stuck to it). Let them cool on a rack before frosting.
Make the frosting
  1. Beat the cream cheese and confectioners' sugar with a mixer on medium speed until thoroughly blended.
  2. Add the salt, then the peanut butter, then the vanilla one after another into the cream cheese and sugar mixture.
  3. In a separate bowl, whisk the cream until soft peaks form, and then fold it into peanut butter mixture until just combined.
  4. Pipe the peanut butter onto the cooled cupcakes.
  5. Reserve 24 covered pretzels, placing any extras into a zippered plastic bag. Crush them with the back of a spoon into big, chunky crumbs.
  6. Sprinkle the pretzel crumbs onto the cupcakes, topping them off with a light drizzle of the caramel and one whole pretzel each.
Adapted from Martha Stewart
Adapted from Martha Stewart
Taryn Williford

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