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5.0 from 9 votes

Campfire Cupcakes

These fun campfire cupcakes combine a delicious chocolate cupcake with a fiery frosting and a marshmallow roasting on a pretzel stick!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24 cupcakes
Calories: 487 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat your oven to 350°F and line 24 muffin tins with paper liners.
  2. Combine butter and 1 cup water in a small saucepan and heat until butter is melted.
  3. Whisk the eggs, sour cream, and vanilla together in a small bowl.
  4. Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a stand mixer and mix well.
  5. 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.
  6. 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.
  7. Let cupcakes cool in the pans for 5 minutes, then remove from pan and allow to cool completely on a wire cooling rack.
  8. Cool completely before frosting.
Fire Buttercream
  1. Beat butter until light and fluffy, then add powdered sugar and beat until smooth and a good piping consistency.
  2. Add the vanilla extract and milk, and beat until frosting is smooth and a good piping consistency.
  3. 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.
  4. Place orange frosting on one side of the piping bag and red frosting on the other side.
Garnish
  1. 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.
  2. Swirl the frosting over the end of the pretzels in the center of the cupcake to create the "fire."
  3. 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

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

% 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.