Campfire Cupcakes
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5.0
9 reviews
Excellent
Campfire Cupcakes
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These fun campfire cupcakes combine a delicious chocolate cupcake with a fiery frosting and a marshmallow roasting on a pretzel stick!
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Ingredients
Chocolate Cupcakes
- ¾ cup butter
- 1 cup water
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Fire Buttercream
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 TBS milk
- Red food coloring
- Orange food coloring
Garnish
- 1 bag pretzel sticks
- 24 mini marshmallows
Instructions
Cupcakes
- Preheat your oven to 350°F and line 24 muffin tins with paper liners.
- Combine butter and 1 cup water in a small saucepan and heat until butter is melted.
- Whisk the eggs, sour cream, and vanilla together in a small bowl.
- Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a stand mixer and mix well.
- Add the melted butter and water to the dry ingredients and mix slightly, then add sour cream mixture and mix until ingredients are well incorporated.
- Pour about 1/4 cup batter into paper liners so they are about 2/3 full, then bake 18 -22 minutes or until a toothpick comes out clean in the center.
- Let cupcakes cool in the pans for 5 minutes, then remove from pan and allow to cool completely on a wire cooling rack.
- Cool completely before frosting.
Fire Buttercream
- Beat butter until light and fluffy, then add powdered sugar and beat until smooth and a good piping consistency.
- Add the vanilla extract and milk, and beat until frosting is smooth and a good piping consistency.
- Divide the frosting equally into two separate bowls. Add orange food coloring to one bowl and red to the other. Mix each bowl until color is uniform throughout.
- Place orange frosting on one side of the piping bag and red frosting on the other side.
Garnish
- Place a small dab of frosting in the center of each cupcake then break the pretzel sticks in half and arrange 6 pieces with broken end in the frosting and the other end pointing towards the outside edge of the cupcake like wood in a campfire.
- Swirl the frosting over the end of the pretzels in the center of the cupcake to create the "fire."
- Make the "toasting marshmallow" for the top by placing a mini marshmallow on the end of a pretzel stick then place the pretzel on top of the frosting "fire."
Notes
- Be careful to split the frostings onto either side of the piping bags without mixing them up a lot or you’ll end up with whatever color red and orange together make, not the swirls you really want.
- Toast the mini marshmallows quickly with a kitchen torch if you really want to be gourmet and have “toasted” marshmallows on top of your cupcakes. I was too lazy to do that, but it’d be a fun touch!
- Store cupcakes in an airtight container of some kind for up to five days. No need to refrigerate since you’re using a buttercream frosting on these!
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
87g
(29%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
323mg
(13%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
479IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 87g | 29% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 323mg | 13% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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