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.

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).

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.

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.

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

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.