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Campfire S’mores Cupcakes

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  • Prep 2 hr 30 min
  • Total 5 hr 45 min
  • Servings 24
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Bring back fond memories of summers gone by and toasting marshmallows around the fire with these eye-catching treats.
Created Sep 9, 2011
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Ingredients

  • 2 cups Gold Medal® all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 3/4 cup (175 mL) shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 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 toothpicks
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1/8 teaspoon lemon-yellow gel food color
  • 2 cups (500 mL) icing sugar
  • 1/8 tsp (0.5 mL) lemon-yellow gel food colour

Steps

  •  
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  •  
    5
    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.
  •  
    6
    Meanwhile, line 15x10-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.
  •  
    7
    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.
  •  
    8
    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.
  •  
    9
    Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

Expert Tips

  • Tip 1
    Tip: Bake ahead and freeze the unfrosted cupcakes up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!
  • Tip 2
    Time-Saver: Save time by substituting 1 box Betty Crocker* Super Moist* devil's food cake mix for the scratch cupcakes. Make, bake and cool cupcakes as directed on box. Continue as directed in recipe.

Nutrition Information

No nutrition information available for this recipe
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