Bonfire Cupcakes

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Bonfire Cupcakes

Prep Time: 30–40 minutes (including filling, frosting, and decorating)
Cook Time: 18–20 minutes
Total Time: About 1 hour
Yield: 24 cupcakes

Nutrition:

Cupcake base

~175 calories

Nutella filling

~35 calories

Frosting and decorations

~125 calories

Total per cupcake

~335–350 calories

Macronutrients (estimate):

Fat: ~18–20g
Carbs: ~40–42g
Protein: ~4g

Note: Numbers can vary slightly based on the cake mix brand and how much
frosting/filling is used on each cupcake.

Chocolate cupcakes with orange frosting are topped with rolled wafer cookies arranged like teepees and small white marshmallows, displayed on a cooling rack.

How To Make Bonfire Cupcakes

Ingredients

Five ingredients for baking are arranged on a marble surface: a bowl of eggs, a bowl of cocoa powder mix, a small bowl of instant coffee, a cup of milk, and a cup of oil.
Assorted baking ingredients including cream, Nutella, butter, cream cheese, powdered sugar, pretzel sticks, wafer rolls, vanilla, and food coloring on a marble surface.

Cupcakes:

  • 1 box chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup oil
  • 3 large eggs
  • 1 tsp espresso powder

Nutella Whipped Cream Filling:

  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1/2 cup Nutella

Cream Cheese Frosting:

  • 8 oz (1 block) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Orange food coloring or red and yellow food colouring (20 yellow and 6 red)

Decorations:

  • Wafer sticks (like Pirouline or any rolled wafer cookies)
  • Mini marshmallows
  • Toothpicks

Step-by-Step Guide

1. Make the Cupcakes:

Preheat oven to 350°F (175°C) and line cupcake pans with liners.

In a large bowl, mix together the cake mix, buttermilk, oil, eggs, and espresso powder until smooth (about 2 minutes).

  • A large white mixing bowl with cocoa powder and flour sits on a marble surface, next to a small bowl of brown sugar and a bowl containing three eggs.
  • A bowl with cocoa powder and another bowl with three raw eggs being poured in, on a marble countertop.
  • Three raw eggs in a bowl being poured into a mixing bowl with chocolate cake mix, on a marble countertop.
  • Milk is being poured from a measuring cup into a mixing bowl containing eggs, flour, sugar, and other ingredients, with a small bowl of spices nearby.
  • A clear glass jug pours oil into a mixing bowl containing eggs, milk, and dry ingredients. A small bowl of spices sits nearby on a marble countertop.
  • A mixing bowl with eggs, milk, and other wet ingredients, with a small bowl of instant coffee granules being held above it on a marble countertop.
  • A white mixing bowl containing a light brown batter sits on a marble countertop.

Fill cupcake liners about 2/3 full.

  • A mixing bowl with chocolate batter and a whisk sits next to a muffin tin lined with paper baking cups on a marble countertop.
  • A muffin tin with twelve paper liners, each filled with chocolate batter, sits on a white marble surface.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely.

A metal muffin tin filled with twelve baked chocolate cupcakes in paper liners, placed on a white marble surface.

2. Make the Nutella Filling:

In a cold mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form.

  • A glass bowl of cream is being poured into a white mixing bowl on a marble surface, with small bowls of chocolate and powdered sugar nearby.
  • A glass bowl with flour is held above a white mixing bowl containing a liquid mixture, with a small bowl of chocolate nearby on a marble countertop.
  • A large white mixing bowl with whipped cream cheese inside is on a marble surface; a small glass bowl of chocolate spread sits nearby.

Add the Nutella and continue whipping until stiff peaks form.

  • A bowl of melted chocolate is held above a larger mixing bowl containing a creamy white mixture on a marble countertop.
  • A white mixing bowl with light brown batter swirled inside, sitting on a white marble countertop.

Transfer filling to a piping bag with a round tip (or a zip-top bag with the corner snipped).

3. Fill the Cupcakes:

Using a small knife or cupcake corer, remove a small plug from the center of each cupcake.

Pipe the Nutella whipped cream filling into the center of each cupcake.

  • A hand piping chocolate frosting onto a chocolate cupcake, with more cupcakes cooling on a wire rack in the background.
  • A piping bag filled with chocolate frosting is positioned over chocolate cupcakes cooling on a wire rack, set on a marble surface.
  • Chocolate muffins with chocolate chips, each in a white paper liner, are cooling on a wire rack on a marble surface. One muffin is placed off the rack.

4. Make the Cream Cheese Frosting:

Beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, beating well after each addition.

Add vanilla extract.

Mix in orange food coloring until you reach your desired shade.

  • A white plate holding a block of cream cheese is positioned above a large empty mixing bowl on a marble countertop.
  • A white mixing bowl with whipped, pale yellow butter mixture sits on a marble countertop.
  • A white mixing bowl containing creamed butter and sugar on a marble countertop.
  • A mixing bowl with creamed butter, a small bowl of vanilla extract, and a bowl of powdered sugar on a marble countertop.
  • A spoonful of powdered sugar is held above a mixing bowl with creamed butter, with a bowl of vanilla extract and a bowl of flour nearby on a marble surface.
  • A mixing bowl with creamed butter and powdered sugar, with a small cup of vanilla extract being poured in. A bowl of powdered sugar and a spoon are in the background.
  • A mixing bowl containing smooth, pale yellow batter sits on a marbled countertop.
  • A white mixing bowl with creamy batter and yellow food coloring drops, next to bottles of red and yellow coloring on a marble countertop.
  • A white mixing bowl with creamy batter and red and yellow food coloring drops, on a marble countertop with food coloring bottles nearby.
  • A white mixing bowl with orange frosting swirled inside sits on a white marble countertop.

5. Frost the Cupcakes:

Pipe the orange cream cheese frosting on top of each filled cupcake, creating a small “bonfire flame” shape.

Chocolate cupcakes on a cooling rack, one cupcake with orange frosting on a marble surface, piping bag, and marshmallows on toothpicks nearby.

6. Decorate the Bonfires:

Break the wafer sticks into shorter pieces (about 2 inches long) to make “logs.”

Arrange 3–4 wafer pieces leaning around the frosting like a little campfire.

Thread two mini marshmallows onto a toothpick.

Stick the marshmallow “roasting stick” into the cupcake, nestling it between the frosting and wafer logs.

A chocolate cupcake with orange frosting, topped with rolled wafer cookies and two mini marshmallows on a toothpick, sits on a marble surface near a cooling rack.

FAQ:

Q: Can I make these cupcakes ahead of time?

A: Yes! You can bake and fill the cupcakes 1–2 days ahead. Store them in the fridge in an airtight container. Frost and decorate the day you plan to serve for the best look and texture.

Q: Can I freeze the cupcakes?

A: You can freeze the unfrosted, unfilled cupcakes. Thaw completely before filling and
frosting. The whipped cream filling and cream cheese frosting don’t freeze well once
assembled.

Q: What can I use instead of wafer sticks for the campfire logs?

A: Thin pretzel sticks or even chocolate-covered biscuit sticks (like Pocky) work well too!

Q: Can I color the frosting differently?

A: Definitely! Red, yellow, or a mix of orange and yellow piped together would also look
great for a flame effect.

Q: What if I don’t have a cupcake corer?

A: Just use a small sharp knife to cut out a small cone-shaped center from the cupcake. It works perfectly!

A chocolate cupcake with orange frosting is cut in half, revealing a creamy filling inside. Surrounding the cupcake are mini marshmallows, pretzel sticks, and other dessert items.

Bonfire Cupcakes

Print Recipe
Chocolate cupcakes topped with orange frosting, wafer rolls arranged like campfires, and mini marshmallows as decoration.
Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 hour

Ingredients

Cupcakes

  • 1 box chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup oil
  • 3 large eggs
  • 1 tsp espresso powder

Nutella Whipped Cream Filling

  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1/2 cup Nutella

Cream Cheese Frosting

  • 8 oz (1 block) cream cheese, softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Orange food coloring or red and yellow food colouring 20 yellow and 6 red

Decorations

  • Wafer sticks like Pirouline or any rolled wafer cookies
  • Mini marshmallows
  • Toothpicks

Instructions

Make the Cupcakes

  • Preheat oven to 350°F (175°C) and line cupcake pans with liners.
  • In a large bowl, mix together the cake mix, buttermilk, oil, eggs, and espresso powder until smooth (about 2 minutes).
  • Fill cupcake liners about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cupcakes cool completely.

Make the Nutella Filling

  • In a cold mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form.
  • Add the Nutella and continue whipping until stiff peaks form.
  • Transfer filling to a piping bag with a round tip (or a zip-top bag with the corner snipped).

Fill the Cupcakes

  • Using a small knife or cupcake corer, remove a small plug from the center of each cupcake.
  • Pipe the Nutella whipped cream filling into the center of each cupcake.

Make the Cream Cheese Frosting

  • Beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, beating well after each addition.
  • Add vanilla extract.
  • Mix in orange food coloring until you reach your desired shade.

Frost the Cupcakes

  • Pipe the orange cream cheese frosting on top of each filled cupcake, creating a small “bonfire flame” shape.

Decorate the Bonfires

  • Break the wafer sticks into shorter pieces (about 2 inches long) to make “logs.”
  • Arrange 3–4 wafer pieces leaning around the frosting like a little campfire.
  • Thread two mini marshmallows onto a toothpick.
  • Stick the marshmallow “roasting stick” into the cupcake, nestling it between the frosting and wafer logs.
Servings: 24 cupcakes

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