S’mores Campfire Cupcakes

Gather around the campfire and indulge in the flavours of these S’mores Campfire Cupcakes! Enjoy a rich chocolate sponge topped with gooey toasted marshmallows, crunchy biscuit and sweet buttercream for a delicious treat. The adorable campfire decoration makes these cupcakes a must-bake for your next outdoor adventure or bonfire night celebrations.

This recipe is created in partnership with Epic Snax. I only ever recommend products that I personally love, use and trust!

How to make S’mores Campfire Cupcakes

This recipe starts with a simple chocolate cake mixture which is used to bake 12 cupcakes. The cupcakes will form the base of the campfires. I used these brown cupcake cases which worked perfectly. Once the cupcakes are cool, turn them into cute campfires using these decorations:

1. Epic Snax Giant Marshmallows: The best toasting marshmallows out there! First, place the marshmallows on top of the cupcakes and then toast with a blowtorch until crisp and golden. If you don’t own a blowtorch, toast the marshmallow-topped cupcakes under a hot grill for 20-30 seconds.
2. Chocolate biscuit sticks: Arrange the sticks around the outside of the marshmallow for the campfire ‘logs’. I used Matchmakers, but chocolate fingers or pretzel sticks would also work.
3. Buttercream ‘fire’: Then, pipe the two-tone buttercream onto the marshmallows using a large star nozzle. This creates the effect of ‘fire’ for the campfires.
4. Biscuit: Break off a tiny piece of biscuit and push it into the buttercream on one side. I used graham crackers for that classic s’mores flavour.
5. Epic Snax Mini Marshmallow skewer: How cute! First, thread a couple of mini marshmallows onto a cocktail stick, lightly toast them, and then push the stick into the buttercream to finish.

Quick Recipe Tips

• Don’t overfill the cupcake cases, just over halfway is what you’re aiming for. This is enough mixture to ensure the cupcakes rise to the top of the cases, without spilling over.
• Be careful using the blowtorch. Yes, I did set a few of the cases on fire haha! To avoid this, hold the blowtorch on a 90° angle and use it on a medium setting.
• Allow the marshmallows to cool completely first. Otherwise, the chocolate sticks and buttercream will melt! Give them a good 15 minutes to cool down.
• Use the buttercream as ‘glue’. First, pipe some buttercream on the bottom of the giant marshmallows so they stick to the cupcakes. Then use the buttercream to stick the chocolate sticks around the outside of the marshmallow if needed.
• Store your campfire cupcakes in an airtight container for up to 3-4 days.

S’mores Campfire Cupcakes

Gather around the campfire and indulge in the flavours of these S’mores Campfire Cupcakes! Enjoy a rich chocolate sponge topped with gooey toasted marshmallows, crunchy biscuit and sweet buttercream for a delicious treat. The adorable campfire decoration makes these cupcakes a must-bake for your next outdoor adventure.

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Prep: 1 hour hour

Cook: 20 minutes minutes

Total: 1 hour hour 20 minutes minutes

Servings: 12

Equipment

• Blowtorch
• Cupcake Cases
• Cocktail sticks
• 12-hole cupcake tray
• Piping bags
• Large star nozzle

Ingredients

For the chocolate cupcakes:

• 180 grams unsalted butter room temperature
• 180 grams caster sugar
• 2 medium eggs room temperature
• 150 grams self-raising flour
• 30 grams cocoa powder
• 1 tablespoon milk

For the buttercream ‘fire’:

• 100 grams unsalted butter room temperature
• 200 grams icing sugar
• Pinch of salt
• 1 tablespoon milk
• Red and orange food colouring

For the campfire decoration:

• 1 bag Epic Snax Giant Toastin’ Marshmallows
• 1 bag Epic Snax Mini Bakin’ Marshmallows
• Chocolate fingers/Matchmakers/pretzel sticks
• Graham crackers/digestive biscuits

Metric – US Customary

Instructions

Start by making the chocolate cupcakes:

• Preheat the oven to 160°C fan / 180°C conventional and line a cupcake tray with 12 cases.
• Beat the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time until fully combined.
• In a separate bowl, whisk the flour and cocoa powder to combine. The fold into the mixture along with the milk to make a smooth cake mixture.
• Divide evenly between the 12 cases, filling each one just over half full.
  
• Bake for 20-22 minutes until the cupcakes have risen and the middle of the sponge springs back when lightly pressed. Leave to cool in the tin for 10 minutes, then transfer to a wire rack and leave to cool completely.

Now make the buttercream:

• Beat the butter until soft and smooth.
• Sift in the icing sugar and add the salt and milk.
• Beat well until the buttercream is smooth and combined.
• Divide into two bowls. Dye one bowl red and the other bowl orange using the food colourings. Mix until the colour is even.
• Fit a piping bag with a large star nozzle. Carefully spoon the red buttercream into one side of the bag and the orange buttercream into the other side. Then twist the top to secure the piping bag.

Decorate the cupcakes:

• Use a dot of buttercream to stick the giant marshmallows on top of the cupcakes.
• Toast the marshmallows until crisp and golden using either a blowtorch or under a hot grill for 20-30 seconds. Then allow the marshmalllows to cool completely.
  
• Arrange the chocolate sticks around the outside of the marshmallows.
• Holding the piping bag upright, pipe tall squiggles of buttercream on top of the marshmallows.
• Break up the biscuits and push a little bit of biscuit into the buttercream.
• Thread a couple of mini marshmallows onto cocktail sticks and lightly toast with a blowtorch. Push the skewers into the buttercream to finish the campfire cupcakes. Enjoy!
  

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