“This is the best chocolate cupcake I’ve ever eaten!” Yup. Thus sayeth my husband after just one bite of these Campfire Delight Cupcakes. He followed these words with, “It is sort of like what I was always hoping those Hostess Cupcakes would taste like, except they never did.” It is true, these cupcakes are amazingly delicious! Very high up there on my favourite list as well.
They’re sort of like a s’more, hence the “campfire” thing, but without the graham cracker bit. And I do really dig s’mores, but I gotta say, these are better! The chocolate cake part of this creation is wonderful, very moist, rich and tender. The toasted marshmallow filling in the center is sweet, creamy decadence and the malted chocolate frosting is light, fluffy perfection.
And perched right up on top sits a malted milk ball! I love those little devils!
I found this winner of a cupcake recipe on the Bitchin Kitchen blog. It seems that she found it originally on Sweetapolita’s site. What I was amazed to find was that Sweetapolita had originally made these cupcakes as a 6 Layer cake! Mercy! Now, I am a confirmed cupcake fan, let there be no doubt. But that cake looks pretty dang impressive. I may have to give it a whirl, probably sooner than later cuz folks around here have gone a bit mad for these tasty treats!
Campfire Delight Cupcakes
recipe from: A Bitchin Kitchen
yields: 24 cupcakes
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup Dutch process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup black coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees, and line your cupcake tins with paper liners.
Sift all dry ingredients into a large bowl. In a separate medium bowl, add all the wet ingredients. With your mixer on medium speed, slowly pour the wet ingredients into the dry, and mix for 2 minutes. The batter will be quite soupy – this is ok!
Pour batter into the prepared cupcake tins, filling just slightly more than halfway. Bake for 15-17 minutes, or until a toothpick comes out with a few crumbs. Cool cupcakes in pan on a wire rack for 5 minutes, and then remove from pan to cool completely.
While you’re waiting for the cupcakes to cool, make your filling.
For the Filling:
- 8 large marshmallows
- 1/2 cup powdered sugar
- 1 stick butter, at room temperature
- 1/2 teaspoon vanilla extract
- 4 ounces Marshmallow Fluff
- Pinch of salt
Arrange the marshmallows on a baking sheet lined with parchment paper. Place baking sheet on lower rack of your oven, and toast marshmallows under the broiler until they are golden brown. Keep an eye on them since they burn very quickly. Cream together the butter and powdered sugar until well blended. Add vanilla and mix on high for 2-3 minutes. Add remaining ingredients, and mix until well combined. (Bitchin Kitchen recommends that you mix the filling by hand. Seems they had a bad experience when trying to mix the filling with a hand mixer. I used my stand mixer with the paddle attachment and had no problems.)
When your cupcakes are cool, cut a small portion out of the middle with a paring knife, an apple corer or one made especially for cupcakes. Using a small piping tip, fill the hollowed out portion of the cupcake with the marshmallow filling.
For the Frosting:
- 2 sticks unsalted butter, at room temperature
- 1 cup icing sugar, plus more as needed
- 1 1/2 teaspoons vanilla extract
- 1/3 cup Classic Ovaltine
- 4 ounces bittersweet chocolate, melted
- 1/4 cup whipping cream
In a large mixing bowl, cream the butter until fluffy. Add the sugar slowly, about 2-3 Tablespoons at a time. Mix until well combined. Add in vanilla and Ovaltine, continue to beat until combined. Add in the melted chocolate, and beat on medium speed for about 2 minutes. Beat in whipping cream on medium high speed for about 2 more minutes. Add more sugar as needed to reach piping consistency.
Frost cooled, filled cupcakes with frosting, garnish with chocolate sprinkles and a Whopper candy, if desired. These cupcakes are best enjoyed at room temperature, so make sure to remove them from the fridge at least 30 minutes prior to eating.