S’mores Cupcakes with Nutella Recipe
Introduction
These S’mores Cupcakes with Nutella bring the nostalgia of a campfire treat to your kitchen in cupcake form. With a crunchy graham cracker crust, rich chocolate batter, creamy Nutella filling, and fluffy marshmallow frosting, they’re pure indulgence in every bite.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 cup all purpose flour, sifted if lumpy
- 3/4 cup packed light or dark brown sugar
- 1/3 cup dutch-processed cocoa powder, sifted if lumpy
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil, or canola oil
- 1 large egg
- 1/2 cup whole buttermilk, or plain kefir
- 1/2 cup strong black coffee, warmed
- 1 teaspoon vanilla extract
- 1 cup Nutella® hazelnut spread, for the filling
- 2 large egg whites
- 1/2 cup caster sugar or granulated sugar
- 1/8 teaspoon kosher salt, a pinch
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- Step 2: In a medium bowl, combine graham cracker crumbs, 1/2 teaspoon salt, and melted butter. Stir until the mixture resembles wet sand. Divide evenly into cupcake liners, about 1 1/2 tablespoons each, and press firmly into the bottom.
- Step 3: Bake the crusts for 10 minutes. Remove and let cool while preparing the batter.
- Step 4: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt.
- Step 5: Add the oil, egg, buttermilk, warm coffee, and vanilla extract to the dry ingredients. Whisk until fully combined; the batter will be somewhat runny.
- Step 6: Pour the batter evenly over the graham cracker crust in each liner, leaving space at the top.
- Step 7: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes for 10–15 minutes.
- Step 8: Use a knife or pastry tip base to cut out a center portion from each cupcake. Fill each hollow with Nutella using a pastry or ziplock bag.
- Step 9: For the marshmallow frosting, bring a small saucepan with a few inches of water to a simmer. Place egg whites, sugar, and a pinch of salt in a heatproof bowl and set over the saucepan without touching the water (double boiler).
- Step 10: Whisk constantly for 5–6 minutes until sugar dissolves and mixture is warm and frothy. Check by rubbing a small amount between fingers to feel no sugar grains.
- Step 11: Remove from heat and stir in vanilla bean paste or extract. Whisk to combine.
- Step 12: Beat the mixture with a stand or hand mixer on high speed until stiff, fluffy peaks form, about 5–7 minutes.
- Step 13: Spread or pipe the marshmallow frosting onto the cupcakes. Optionally, toast the frosting lightly with a kitchen torch. Serve and enjoy!
Tips & Variations
- Use warm coffee to enhance the chocolate flavor without overpowering it.
- For a stronger toasted flavor, lightly toast the marshmallow frosting with a kitchen torch just before serving.
- Substitute the Nutella with peanut butter or almond butter for a different nutty twist.
- Save the removed cupcake centers to enjoy as a snack or crumble over ice cream.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving. Avoid freezing as the marshmallow frosting may lose its texture. Reheat only briefly if desired, but these are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake and fill the cupcakes a day in advance. Add the marshmallow frosting and toast just before serving for best results.
What if I don’t have a kitchen torch to toast the frosting?
You can serve the cupcakes without toasting; the frosting will still be delicious and have a lovely fluffy texture.
Print
S’mores Cupcakes with Nutella Recipe
- Total Time: 52 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these decadent S’mores Cupcakes filled with creamy Nutella and topped with a fluffy marshmallow frosting. Featuring a crunchy graham cracker crust, rich cocoa chocolate cake, and a luscious Nutella center, these cupcakes perfectly capture the nostalgic campfire treat in an elegant, bite-sized form.
Ingredients
Scale
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Chocolate Cupcake Batter
- 1 cup all purpose flour, sifted if lumpy
- 3/4 cup packed light or dark brown sugar
- 1/3 cup dutch-processed cocoa powder, sifted if lumpy
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil or canola oil
- 1 large egg
- 1/2 cup whole buttermilk or plain kefir
- 1/2 cup strong black coffee, warmed
- 1 teaspoon vanilla extract
Filling
- 1 cup Nutella® hazelnut spread
Marshmallow Frosting
- 2 large egg whites
- 1/2 cup caster sugar or granulated sugar
- 1/8 teaspoon kosher salt, a pinch
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, mix graham cracker crumbs, salt, and melted butter until the texture resembles wet sand. Divide this mixture evenly into each liner, about 1.5 tablespoons, and press firmly to form the crust base.
- Bake crust: Bake the graham cracker crust for 10 minutes then remove from the oven and let cool while preparing the cupcake batter.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add oil, egg, buttermilk, warmed black coffee, and vanilla extract to the dry ingredients. Whisk the mixture until fully combined and somewhat runny in consistency.
- Fill cupcake liners and bake: Pour the batter evenly over the cooled graham cracker crust in each cupcake liner, leaving some space at the top. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool 10-15 minutes.
- Prepare Nutella filling: Using a knife or the bottom of a pastry tip, cut out a small center portion of each cupcake. Place Nutella into a pastry or ziplock bag and fill the hollowed centers until level with the cupcake tops.
- Make marshmallow frosting: Set a small saucepan with a few inches of water to simmer. In a heatproof bowl, combine egg whites, sugar, and salt. Place the bowl over the simmering water, ensuring the bowl bottom does not touch water. Whisk continuously for 5-6 minutes, or until sugar dissolves and mixture becomes frothy and warm to touch and no sugar granules remain.
- Add vanilla and whip meringue: Remove bowl from heat. Stir in vanilla bean paste or vanilla extract. Using a stand or handheld mixer, beat the mixture on high speed for 5-7 minutes until stiff, glossy peaks form and meringue holds shape.
- Frost cupcakes: Spread or pipe the marshmallow frosting onto each cupcake with an offset spatula or pastry bag. Optionally, use a kitchen torch to lightly toast the frosting for an authentic campfire effect.
- Serve and enjoy: Present your s’mores cupcakes immediately or store in an airtight container until serving.
Notes
- Warming the black coffee enhances the chocolate flavor and helps dissolve sugar better in the batter.
- Make sure to whisk the egg white mixture continuously over the double boiler to prevent curdling or cooking the eggs.
- To save cupcake centers cut out for filling, crumble and use as a garnish or snack.
- Use a kitchen torch carefully and keep flame moving to avoid burning the frosting.
- Nutella can be substituted with other chocolate-hazelnut spreads if desired.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores cupcakes, Nutella cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker crust dessert
