Bonfire Cupcakes Recipe: How to Make Campfire-Style Treats

Impress friends and family with these showstopping bonfire cupcakes. Visually striking yet simple to make, these chocolate cupcakes are perfect for a Bonfire Night celebration. Read on for clear, step-by-step instructions so you can recreate them at home.

Why you’ll love this recipe

These bonfire cupcakes are a fun seasonal treat. They combine a moist chocolate base with a two-tone buttercream that mimics flames, finished with chocolate “logs.” They’re easy to make and always popular at parties.

Ingredients

Below are the ingredients for the cupcakes, frosting and decoration, plus helpful substitution notes.

For the cupcakes

• Butter – Unsalted is preferred. If you use salted butter, reduce or omit added salt.
• Sugar – Golden caster sugar or caster sugar works best for a fine crumb.
• Flour – Plain (all-purpose) flour. If using self-raising flour, omit the baking powder.
• Cocoa powder – Use pure cocoa powder, not drinking chocolate.
• Baking powder – Don’t substitute with bicarbonate of soda; the rise will differ.
• Milk – Any milk (dairy or plant) will work.
• Eggs – Use large eggs at room temperature for best results.

For the frosting

• Icing sugar – Also called powdered or confectioners’ sugar; do not substitute.
• Vanilla – Use a good-quality extract for better flavour.
• Food colouring – Gel colours are best, as they don’t thin the buttercream.

Emma’s top tips

Helpful tips to ensure your cupcakes turn out well:

• Bring butter, milk and eggs to room temperature before you begin. Ingredients combine more evenly at the same temperature.
• Cool cupcakes completely before piping the frosting to prevent melting and sliding.
• If you can’t find Matchmakers or Flakes, similar stick chocolates such as Pocky or Twirls can work.
• For an extra treat, core the centre of each cupcake and fill with Nutella before topping.

Timings

• Preparing the batter: about 15 minutes.
• Baking: 15–20 minutes.
• Cooling: at least 30 minutes (you can make the frosting while they cool).
• Making frosting: about 10 minutes.
• Assembling and decorating: 5–10 minutes.

Easy Bonfire Cupcakes – Step by Step Picture Recipe

Recipe yields approximately 16 cupcakes. Measurements include UK metric and US cup equivalents.

Ingredients

For the cake

• 80g (1/3 cup) unsalted butter, room temperature
• 280g (1 + 1/4 cups) golden caster sugar
• 200g (1 + 1/2 cups) plain flour
• 40g (1/3 cup + 1 tbsp) cocoa powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 240ml (1 cup) whole milk, room temperature
• 2 eggs, room temperature

For the frosting

• 400g (3 + 2/3 cups) icing sugar, sifted
• 200g (3/4 cup + 1 tbsp) unsalted butter, room temperature
• 1 tsp vanilla extract
• Splash of milk as needed
• Orange and yellow gel food colouring

To decorate

• 1 x 130g box of Matchmakers (or similar)
• 4 full-sized Cadbury Flake bars (or similar)

Essential equipment

• 2 x 12-hole cupcake tins
• 16 foil cupcake cases
• Stand mixer or electric hand whisk and a large bowl
• Jug, fork, two bowls, cocktail sticks or teaspoons
• Piping bag and large star nozzle

Cupcake instructions

1. Preheat the oven to 180°C (fan 170°C / 356°F) and line your tins with cases.

2. In a mixer or large bowl, combine the butter, sugar, flour, cocoa powder, baking powder and salt until the mixture resembles fine breadcrumbs.

3. Beat the milk and eggs together in a jug. Add two-thirds of the liquid to the dry ingredients and mix until smooth. Add the remaining third and mix again until fully combined.

4. Spoon the batter into cases, filling each about two-thirds full. Bake for 15–20 minutes, or until a skewer inserted into the centre comes out clean.

5. Transfer the cupcakes to a wire rack and cool completely before decorating.

Frosting instructions

1. In a mixer or large bowl, beat the icing sugar, butter and vanilla starting on low speed, then increase to high. Beat until the buttercream is very light and fluffy.

2. If needed, add a splash of milk to loosen the consistency. Divide into two bowls and colour one orange and one yellow using gel colouring, adding a little at a time until you reach the desired shades.

Assembly instructions

1. Fit a piping bag with a large star nozzle. Spoon orange frosting down one side of the bag and yellow down the other so both colours pipe together.

2. Practice a swirl on a plate, then pipe swirls from the outer edge inward on each cupcake. Optionally add a smaller swirl on top for height.

Decorating instructions

Break some Matchmakers in half and into smaller pieces. Cut the Flake bars into short pieces.

Arrange 3–4 larger Matchmaker pieces in a teepee shape on each cupcake to form “logs,” then tuck smaller pieces and Flake fragments around the base to complete the bonfire look.

How to store bonfire cupcakes

Store cupcakes in an airtight metal container or a cardboard cake box at room temperature and consume within 3–4 days. Avoid plastic containers, which can trap moisture and affect texture.

Enjoyed this recipe?

Easy Bonfire Cupcakes Recipe

Yield:
16

Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Showstopping bonfire cupcakes that are straightforward to make and perfect for Bonfire Night.

Ingredients

For the Cake

• 80g (1/3 Cup) Unsalted Butter, Room Temp
• 280g (1 + 1/4 Cups) Golden Caster Sugar
• 200g (1 + 1/2 Cups) Plain Flour
• 40g (1/3 Cup + 1 tbsp) Cocoa Powder
• 1 tbsp Baking Powder
• 1/4 tsp Salt
• 240ml (1 Cup) Whole Milk, Room Temp
• 2 Eggs, Room Temp

For the Frosting

• 400g (3 + 2/3 Cup) Icing Sugar, Sifted
• 200g (3/4 Cup + 1 tbsp) Unsalted Butter, Room Temp
• 1 tsp Vanilla Extract
• Splash of Milk
• Orange Food Colouring Gel
• Yellow Food Colouring Gel

To Decorate

• 1 x 130g Box of Matchmakers (Honeycomb flavour suggested)
• 4 x Full Sized Cadbury’s Flake Bars

Essential Equipment

• 2 x 12 Hole Cupcake Tins
• 16 Foil Cupcake Cases
• Electric Stand Mixer or Electric Hand Whisk
• Jug, Fork, 2 Bowls
• Cocktail Sticks or Teaspoons
• Piping Bag and Large Star Nozzle

Instructions

For the cupcakes

1. Line the tins with cases and preheat the oven to 180°C/Fan 170°C/356ºF. Mix butter, sugar, flour, cocoa, baking powder and salt until breadcrumb-like.
2. Beat milk and eggs in a jug. Add two-thirds to the dry mix and beat until smooth, then add the rest and mix until combined.
3. Fill cases two-thirds full and bake 15–20 minutes or until a skewer comes out clean. Cool completely on a wire rack.

For the frosting

1. Beat icing sugar, butter and vanilla starting slow and increasing to high until light and fluffy. Add a splash of milk if needed.
2. Divide into two bowls and colour one orange and one yellow with gel food colouring.
3. Load a piping bag with a large star nozzle, place orange down one side and yellow down the other, then pipe swirls on each cupcake.

To decorate

1. Break Matchmakers into halves and pieces, and cut Flakes into small pieces. Arrange 3–4 larger Matchmakers in a teepee on each cupcake and tuck smaller pieces around the base to resemble logs.

Notes

If you prefer a picture-heavy version or additional FAQs, refer to the main post content above. This recipe includes both UK metric and US cup measurements.

Tips

• Room-temperature ingredients blend more evenly.
• Ensure cupcakes are fully cooled before decorating to avoid melting.
• Substitute similar stick chocolates if needed.
• For a filling, core and add Nutella before topping.

Storage

Keep in an airtight metal container or cardboard cake box at room temperature and eat within 3–4 days. Avoid plastic containers to prevent moisture issues.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 366Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 147mgCarbohydrates: 55gFiber: 1gSugar: 43gProtein: 3g

Nutritional information is a guideline. Check labels for allergens.

If you like this recipe…

…you might also like:

• How to make firework biscuits
• Easy chocolate covered cinder toffee
• Traditional Bonfire toffee recipe

I want to see YOUR cooking!

Have you made these bonfire cupcakes? Share your photos on social media or leave a comment—I’d love to see them.