Campfire S'mores Cupcakes

Bring back fond memories of summers gone by and toasting marshmallows around the fire with these eye-catching treats. Bake ahead and freeze the unfrosted cupcakes up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost! Save time by substituting 1 box Betty Crocker® SuperMoist® devil’s food cake mix for the scratch cupcakes. Make, bake and cool cupcakes as directed on box. Continue as directed in recipe.

Campfire S'mores Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • Cupcakes

  • 2

    cups Gold Medal® all-purpose flour

  • teaspoons baking soda

  • 1

    teaspoon salt

  • ¼

    teaspoon baking powder

  • 1

    cup hot water

  • cup unsweetened baking cocoa

  • ¾

    cup shortening

  • cups granulated sugar

  • 2


  • 1

    teaspoon vanilla

  • Decorations

  • 20

    individually wrapped red cinnamon hard candy disks, unwrapped

  • 20

    individually wrapped yellow butterscotch hard candy disks, unwrapped

  • 60

    pretzel sticks, broken in half

  • 48

    miniature marshmallows

  • 24


  • Marshmallow Buttercream Frosting

  • 1

    jar (7 oz) marshmallow creme

  • 1

    cup butter or margarine, softened

  • 2

    cups powdered sugar

  • teaspoon lemon-yellow gel food color


Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Meanwhile, line 15×10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling. Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes. On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames. Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.


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