Preheat your oven to 350 degrees.

Add cupcake liners to 2 muffin tins, set aside.

In a large bowl, prepare chocolate cake, according to box directions.

Bake for the time suggested on the box, then allow cupcakes to cool completely.

For decorating the cupcakes, in a large bowl, beat softened butter until light and creamy.

Add powdered sugar, and beat until sugar and butter are combined.

Add vanilla and milk. Mix on medium until frosting comes together and is smooth.

Divide batter of the frosting, half in one mixing bowl, and half in another.

Add several drops of orange food coloring to one, and several drops of red food coloring to the other bowl. Mix both well until food coloring is combined and there are no streaks.

Add a dab of frosting to each cupcake in the center. Break your pretzel sticks in half, and create 6 “wood” pieces to sit under your frosting. Sit them into the dab of frosting to hold them in place.

For the dual colored icing, you’re going to take two large sheets of plastic wrap. Add 3-4 big spoonfuls of frosting to the wrap, fold the edges over to make a tube of icing, and twist the ends. Repeat this for the other color and set aside.

Snip off one end of the twisted plastic wrap for each color.

Prepare your frosting piping bag with your favorite frosting tip (I like to use a large star tip), add both colors, side by side, with the end you trimmed off down towards the frosting tip.

To frost, squeeze the colors evenly and swirl onto the cupcakes.

For topping, take 24 pretzel sticks, trimmed about ¾, and push a miniature marshmallow on the end. Add the “toasting marshmallow” to the top of your cupcakes.

Enjoy!