Camp Fire Cupcakes
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.