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.

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.

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!