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