Description
Camp Fire Cupcakes are a whimsical summer treat with a graham cracker base, rich chocolate frosting, and marshmallow ‘flames’ that capture the essence of a cozy campfire.
Ingredients
1 box French Vanilla cake mix
1 cup whole milk
3 large eggs
1/2 cup unsalted sweet cream butter
1 cup graham cracker crumbs
1/4 cup cocoa powder
Pretzel rods
Mini marshmallows
Toothpicks
1 cup unsalted sweet cream butter (for frosting)
2 cups powdered sugar
1 teaspoon vanilla extract
3–5 tablespoons heavy whipping cream
Yellow and orange gel food coloring
1 large piping bag fitted with a medium star tip
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a standing mixer, combine the cake mix, butter, milk, and eggs. Mix on medium speed until well combined.
- Scoop the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 21 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- In a mixing bowl, beat together the butter, powdered sugar, vanilla extract, and heavy cream until stiff peaks form.
- Divide the frosting into two bowls. Add yellow gel food coloring to one bowl and orange gel food coloring to the other.
- Mix the graham cracker crumbs and cocoa powder in a small bowl.
- Assemble mini marshmallows on toothpicks by placing two marshmallows on each.
- Frost each cupcake and dip them into the graham cracker mixture to create the ‘campfire’ base.
- Pipe the colored frosting in the center of each cupcake to resemble flames.
- Add pretzel rods around the ‘fire’ to mimic logs and place the marshmallow sticks on top to complete the campfire look.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week if stored longer, and bring back to room temperature before serving.
You can freeze the cupcakes without frosting for up to 2 months. Frost after thawing.
For vegan, use plant-based alternatives like coconut oil, almond milk, and flax eggs.
For gluten-free, use a gluten-free cake mix and ensure all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
