Preheat your oven to 350°F and line 24 muffin tins with paper liners.

Combine butter and 1 cup water in a small saucepan and heat until butter is melted.

Whisk the eggs, sour cream, and vanilla together in a small bowl.

Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a stand mixer and mix well.

Add the melted butter and water to the dry ingredients and mix slightly, then add sour cream mixture and mix until ingredients are well incorporated.

Pour about 0.25 cup batter into paper liners so they are about 2/3 full, then bake 18-22 minutes or until a toothpick comes out clean in the center.

Let cupcakes cool in the pans for 5 minutes, then remove from pan and allow to cool completely on a wire cooling rack.

Cool completely before frosting.

Beat butter until light and fluffy, then add powdered sugar and beat until smooth and a good piping consistency.

Add the vanilla extract and milk, and beat until frosting is smooth and a good piping consistency.

Divide the frosting equally into two separate bowls. Add orange food coloring to one bowl and red to the other. Mix each bowl until color is uniform throughout.

Place orange frosting on one side of the piping bag and red frosting on the other side.

Place a small dab of frosting in the center of each cupcake then break the pretzel sticks in half and arrange 6 pieces with broken end in the frosting and the other end pointing towards the outside edge of the cupcake like wood in a campfire.

Swirl the frosting over the end of the pretzels in the center of the cupcake to create the "fire."

Make the "toasting marshmallow" for the top by placing a mini marshmallow on the end of a pretzel stick then place the pretzel on top of the frosting "fire."