Campfire Cupcakes

These Campfire Cupcakes combine chocolate cupcakes, buttercream frosting, wafer sticks, and mini marshmallows for an adorable camping-themed treat!

Camping season is upon us, and these Campfire Cupcakes are such a fun treat that can be enjoyed around the actual campfire. It's such a delicious recipe and the decorating is easy enough for the kids to help. These decadent chocolate cupcakes are frosted with a rich and colorful fire-like buttercream frosting, then topped with chocolate wafer stick "logs" and mini marshmallows for "roasting"! So, no matter whether you're hitting the trails or having a camping-themed party, these cupcakes are just what you need to celebrate the occasion.

These Campfire Cupcakes are are easy to make, and are a fun summertime dessert to share with your family or with friends while camping or throwing a camp-themed party. Here's what you'll need:

(Specific measurements and full recipe instructions are found below)

For the chocolate cupcakes:

sugar: white granulated sugar helps the cupcakes to be as sweet as they can be!
all-purpose flour: gives cupcakes that cake-like consistency.
cocoa powder: a good quality dutch cocoa is going to give you a more rich and decadent chocolate cupcake
baking powder: this helps the cupcakes to rise while baking. Definitely do not skip this ingredient!
salt: this balances everything out to prevent an overly sweet cupcake.
eggs: egg helps the cupcakes to have a moist, soft crumb. 
milk: any milk will work, but I think whole milk helps to make an extra moist cupcake.
vegetable oil: 
vanilla extract: using a good quality vanilla is always recommended for a rich and pronounced flavor.
*chocolate cake mix: if you don't want to make cupcakes from scratch, use a cake mix instead!
I've got a great recipe (below) with everything you need to make a moist, chocolatey cupcake. 

For the buttercream:

• powdered sugar: unlike granulated sugar, this is the right consistency to blend with the milk and, of course, sweetens the icing. 
• salted butter: for best results, the butter should be room temperature.
• milk: any dairy milk or heavy cream will work to make the frosting creamy and smooth.
vanilla extract: using a good quality vanilla is always recommended for a rich and pronounced flavor.
• gel food coloring: be sure to gel food coloring, and not liquid. The gel is thicker and more concentrated to create bold red and blue colors. Liquid food coloring may not give you the same result.

For the filling:

• powdered sugar: unlike granulated sugar, this is the right consistency to blend with the milk and, of course, sweetens the icing.
• heavy whipping cream: the high fat content makes it easy to whip into a light and fluffy topping.
• Nutella: this gives a rich flavor to the cupcakes. Can be substituted with peanut butter or other spreads.

For the buttercream:

• salted butter: for best results, the butter should be room temperature.
• powdered sugar: this blends with the milk better than granulated sugar and, of course, sweetens the icing. 
• milk: any dairy milk or heavy cream will work to make the frosting creamy and smooth.
vanilla extract: using a good quality vanilla is always recommended for a rich and pronounced flavor.
• gel food coloring: gel food coloring is thicker and more concentrated to create bold orange color for the "fire" frosting. Liquid food coloring may not give you the same result.

You will also need a hand/stand mixer, mixing bowls, muffin tin, patriotic cupcake liners, piping bags, filling piping tip (or cupcake corer), 1M star piping tip, and nonstick spray.

Line a cupcake pan with paper liners or spray with nonstick spray. Use a large scoop to fill cupcake liners about ¾ full and bake according to recipe directions.

Once baked, allow the cupcakes to cool completely on a wire rack. While the cupcakes are cooling, prepare the Nutella whipped cream filling. Fill a piping bag fitted with a filling piping tip, or use a plastic storage bag with one of the corners cut off.

Poke the piping tip into the center of each cupcake and squeeze the filling inside. Be careful to not overfill the cupcakes! You should be able to feel the cupcake slightly expand, but not too much.

If you aren't using a piping tip, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Pipe the filling into the center of the cupcakes, then put the top of the cupcake back on.

Next, prepare the buttercream frosting and add it to a piping bag fitted with a 1M star piping tip. Starting in the center of a cupcake, use a steady, even, and gentle pressure to squeeze frosting in a circular motion to cover the surface of the cupcakes. Bring the frosting up at the center to end, giving it a "fire" effect.

Decorating the cupcakes to look like a campfire is quite fun and is easy enough that the kids can help. First you'll need to do a little bit of prep: cut or break a Pirouline rolled wafer stick into thirds. These pieces will be the "logs" for the fire. Next, press two mini marshmallows onto a toothpick for "roasting". If you'd like, you can literally roast the marshmallows over a lighter or butane torch for a more authentic fireside treat.

To decorate: Arrange the three wafer sticks in the frosting so that they are standing with their tops touching in the center. Slide the marshmallow stick through the wafers and place it gently on top of the frosting.

Once you've finished decorating the cupcakes, they are ready to be served at your camping party or as a sweet dessert to enjoy around the campfire! If you’re traveling or need to wait to serve the cupcakes, do not add the decorations and keep the frosted cupcakes fresh in a cupcake carrier with a lid.

Campfire Cupcakes

Servings: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Chocolate Cupcake Ingredients:

• 1 ½ cups sugar
• 1 ½ cups flour
• ¾ cups cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ¾ cups milk
• ¾ cups warm water
• ¼ cup oil
• 1 teaspoon vanilla

OR

• 1 box chocolate cake mix
• 1 cup buttermilk
• ½ cup oil
• 3 large eggs
• 1 teaspoon espresso powder

Chocolate Cupcake Directions:

1. Preheat the oven to 350º F.
2. Line a cupcake pan with paper liners or spray with nonstick spray. Set aside.
3. In a medium bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
   
4. Add in liquid ingredients and combine well for about 2 minutes until smooth.
   *If using cake mix recipe: whisk cake mix, buttermilk, oil, eggs, and espresso powder together until combined.
5. Divide the batter evenly among the cupcake liners, filling approximately ⅔ - ¾ full.
6. Bake 14-16 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely before decorating.

Nutella Cream Filling Ingredients:

• 1 cup heavy whipping cream, cold
• 2 tablespoon powdered sugar
• 1/2 cup Nutella

Nutella Cream Filling Directions:

1. Refrigerate or freeze mixing bowl for 15-20 minutes.
2. In the cold mixing bowl, whip the heavy cream with the powdered sugar together until soft peaks form.
3. Add Nutella, then continue whipping until stiff peaks form.
4. Transfer filling to a piping bag fitted with a filling piping tip.
5. Poke the piping tip into the center of the cupcake.
   *If not using a piping tip, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
6. Fill the center of each cupcake with Nutella whipped cream filling.

Buttercream Frosting Directions:

1. Add the butter to a large mixing bowl and mix on high speed until creamy.
2. Add the powdered sugar, vanilla, and milk and beat until fluffy.
3. Add orange gel food coloring and mix well until the color is incorporated.
   

Cupcake Decoration Ingredients:

• 12 chocolate hazelnut Pirouline rolled wafer sticks
• 24 mini marshmallows
• 12 toothpicks

Cupcake Decorating Directions:

1. Add a 1M star tip to a piping bag, and fill it with the frosting.
   
2. Starting in the center of a cupcake, use a steady, even, and gentle pressure to squeeze frosting in a circular motion to cover the surface of the cupcakes. Bring the frosting up at the center to end, giving it a "fire" effect.
3. Break the wafer sticks into three pieces to make the “logs”.
4. Arrange 3 wafer pieces to stand around the frosting like a little campfire.
5. Slide two mini marshmallows onto a toothpick.
6. Stick the marshmallow “roasting stick” onto the cupcake, nestling it between the wafer logs.

Tips:

• Storage: Refrigerate cupcakes in an airtight container for up to 3 days.
• Freeze: Cupcakes can be frozen for up to 3 months! Be sure that the cupcakes are completely cool, and unfrosted. Wrap the cupcakes in plastic wrap and then place in a freezer bag. Thaw cupcakes in the fridge overnight or for a couple of hours at room temperature before frosting and serving.

These adorable Campfire Cupcakes are going to be a hit during your camping trips or camp-themed parties! Not only are they fun and simple to make, but they are SO yummy and the decorating is a whole lot of fun. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!!

Looking for more camping inspiration?

Check out this collection of OVER 100 creative camp craft ideas!!

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