There’s something truly magical about combining rich chocolate, melty marshmallow, and creamy hazelnut in one perfect treat. This Nutella S'mores Cupcakes Recipe brings all those classic campfire flavors right into your kitchen—no fire pit needed!

The image shows a close-up of a dark chocolate cupcake in a light brown paper liner resting on a round plate with a golden crushed topping and hazelnuts scattered around. The cupcake has three visible layers: the dense-looking dark brown chocolate cake base, a thick layer of white toasted marshmallow cream swirled on top with slightly browned spots, and a drizzled chocolate sauce in a zigzag pattern over the cream. The background has more similar cupcakes blurred out, and the surface is a white marbled texture with a golden dusted area around the plate photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Nutella S'mores Cupcakes Recipe
Top Tip
How to Serve Nutella S'mores Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Nutella S'mores Cupcakes Recipe

Why You'll Love This Recipe

I’m telling you, these cupcakes have become a go-to showstopper for me. Each bite delivers that nostalgic s’mores vibe—crispy graham cracker crust, dense chocolate cake, a gooey Nutella center, and fluffy marshmallow frosting. They’re decadent but so approachable to bake at home.

Perfect balance of flavors: The Nutella filling complements the chocolate cake beautifully without overpowering the marshmallow frosting.
Easy to make at home: No fancy equipment needed, just some simple baking staples and a little love.
Great for gatherings: These cupcakes are always the star at parties—so tasty and visually impressive.
Fun to customize: You can skip the torch or get creative with your presentation to suit any occasion.

The image shows a close-up of a cupcake with three clear layers. The bottom layer is crumbly and golden yellow, resembling a graham cracker crust. The middle layer is dark brown, soft, and moist like chocolate cake. The top layer is a swirl of smooth, glossy milk chocolate filling that is partially melting into the cake. On top, there is a toasted white marshmallow cream with golden brown spots, slightly melted and soft in texture. The cupcake is partially broken open, revealing these layers clearly. It sits on a background with a warm brown tone and scattered crumbs around it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its role in making these cupcakes wonderfully rich and moist while streaming those classic s'more notes. Keep your ingredients fresh, especially the Nutella and cocoa powder, for the deepest flavor.

Flat lay of a small white ceramic bowl filled with golden graham cracker crumbs, a few coarse grains of kosher salt scattered beside it, a small white bowl holding melted unsalted butter with a silky sheen, a pile of sifted all-purpose flour with a soft powdery texture, a heap of packed light brown sugar with a moist surface, a small mound of reddish-brown dutch-processed cocoa powder, a small white bowl with smooth vegetable oil shimmering, two large whole brown eggs with clean uncracked shells, a small white bowl of creamy whole buttermilk, a small white bowl with dark hot black coffee emitting slight steam, a small white bowl containing clear vanilla extract, a dollop of glossy Nutella hazelnut spread on white ceramic plate with visible ripples, a small white bowl filled with fine granulated sugar sparkling under the light, a few large white egg whites in a white ceramic bowl appearing translucent and fresh, and a small pinch of kosher salt displayed plainly on the surface, all perfectly arranged with balanced proportions and perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham cracker crumbs: This forms a crunchy, buttery base that mimics that campfire graham crust perfectly.
Kosher salt: A pinch helps heighten all the sweetness and balances flavors.
Unsalted butter: Adds richness and binds the crust mixture.
All purpose flour: The structure for the cupcakes, sift if lumpy for even texture.
Light or dark brown sugar: Boosts moisture and adds caramel notes.
Dutch-processed cocoa powder: Delivers smooth, rich chocolate taste; sift for no clumps.
Baking powder & baking soda: The leavening duo ensures the cupcakes rise perfectly.
Vegetable or canola oil: Keeps the cake moist and tender.
Large egg: For binding and lift.
Whole buttermilk or plain kefir: Adds subtle tang and reacts with leavening for fluffiness.
Strong black coffee: Enhances the chocolate depth without tasting like coffee.
Vanilla extract: A hint of warmth and sweetness.
Nutella hazelnut spread: The star filling, luscious and nutty to surprise inside each cupcake.
Egg whites, sugar, kosher salt, vanilla bean paste: For that homemade marshmallow frosting that’s fluffy and light.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Nutella S'mores Cupcakes Recipe is how flexible it is. I often swap out the Nutella center for peanut butter on occasion, or skip toasting the marshmallow frosting for a simpler version—both turn out amazing.

Variation: Try adding a few chopped hazelnuts or mini marshmallows into the batter for extra texture—I’ve done this when baking for friends who love surprises in their treats.

Step-by-Step: How I Make Nutella S'mores Cupcakes Recipe

Step 1: Prepare and bake the graham cracker crust

Start by preheating the oven to 350°F and lining your muffin tin with cupcake liners. Mix the graham cracker crumbs, salt, and melted butter until the texture looks like wet sand—it’ll press together easily. I like to gently press about a tablespoon and a half into each liner’s bottom. Bake these for 10 minutes. This base gives a satisfying crunch and rich flavor that holds up even after the cupcake bakes on top.

Step 2: Whisk together the chocolate cupcake batter

While those crusts cool, combine the flour, sugars, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to avoid any lumps. Then add oil, egg, buttermilk, warm coffee, and vanilla. Whisk everything together until smooth, but runny. The coffee really amps up the chocolate flavor without adding bitterness—trust me, don’t skip it! Pour the batter evenly over the crust, leaving a little space at the top to avoid spillage.

Step 3: Bake and cool the cupcakes

Bake for about 20-22 minutes. I usually check around 20 minutes with a toothpick—if it comes out clean, you're golden. Let them cool for 10-15 minutes before you move on. This wait makes it easier to cut out the centers and prevents the cupcakes from falling apart too much.

Step 4: Fill with Nutella

Use a small knife or even the bottom of a pastry tip to scoop out a bit of the middle from each cupcake, making space for the Nutella. I keep the removed bits for a quick snack (or sometimes I crumble them on top as a garnish). Fill a piping bag or ziplock with Nutella and generously fill each hole until it almost reaches the top. This creamy surprise in the center always gets raves.

Step 5: Whip up the marshmallow frosting

This part feels fancy but is actually straightforward! Set up a double boiler with simmering water. Whisk egg whites, sugar, and salt over the heat until the sugar dissolves and the mixture is warm and a bit frothy—about 5-6 minutes. I test by rubbing a bit between my fingers to be sure no sugar crystals remain. Then, off the heat, stir in vanilla and beat at high speed until stiff peaks form, about 5-7 minutes. Spread or pipe this cloud-like frosting on your cupcakes. If you have a kitchen torch, a quick toasting on top adds that irresistible smoky touch—definitely worth trying.

Top Tip

Over the years, I’ve learned a few tricks that make this Nutella S'mores Cupcakes Recipe foolproof and even more delicious.

Perfect crust press: Don’t press the graham cracker crust too hard — firm enough to hold but still crumbly. This will make it easier to eat and keep texture.
Warm your coffee: Adding warm coffee to the batter helps it mix smoothly without cooling down the other ingredients and really boosts chocolate richness.
Check frosting sugar dissolve: Testing by finger is the easiest way to know when your marshmallow frosting base is ready — no gritty sugar means light, fluffy frosting.
Don’t overbake: These cupcakes are moist and forgiving. Pull them out as soon as a toothpick comes out clean for the best texture.

How to Serve Nutella S'mores Cupcakes Recipe

Nutella S'mores Cupcakes - Serving Suggestion

Garnishes

I usually keep it simple—sometimes I sprinkle a few crushed graham crackers or mini toasted marshmallows on top. When I’m feeling fancy, I add a little drizzle of extra Nutella or a tiny whole hazelnut for an elegant touch.

Side Dishes

Pair these cupcakes with coffee or hot chocolate for the ultimate cozy snack. They also go surprisingly well alongside vanilla ice cream or fresh berries if you want a contrast of temperatures and textures.

Creative Ways to Present

I’ve made a tiered cupcake display for birthdays that looked like a s’mores tower—so fun! Wrapping each cupcake with a little paper sleeve decorated with campfire or forest-themed stickers makes it extra special when you’re sharing with kids or guests.

Make Ahead and Storage

Storing Leftovers

After enjoying the fresh batch, I store leftovers in an airtight container at room temperature if I plan to eat them within a day. Otherwise, the fridge works fine but remember the frosting might firm up a bit.

Freezing

I’ve successfully frozen these cupcakes without frosting to avoid texture issues. Just pop them in a freezer-safe container and thaw overnight in the fridge before frosting and serving.

Reheating

If you decide to eat chilled leftovers, warming them in the microwave for about 10 seconds helps revive that gooey Nutella center and softens the cake, making them taste almost freshly baked!

Frequently Asked Questions:

Can I use regular marshmallow fluff instead of making the frosting from scratch?

Absolutely! While homemade marshmallow frosting gives a lighter, fluffier texture and a bit of warmth from the beaten egg whites, store-bought marshmallow fluff works well as a quick alternative for topping these cupcakes.

Do I have to use coffee in the chocolate cupcake batter?

You can substitute the coffee with warm water or even milk if you prefer, but coffee really enhances the chocolate flavor without tasting like coffee itself. It's a neat little baking secret that adds depth.

What if I don’t have a kitchen torch for toasting the frosting?

No worries! The cupcakes taste fantastic without the torching step. You can also place them briefly under a broiler for 1-2 minutes, watching carefully to avoid burning, or simply serve them with the fluffy frosting as is.

Can I make this recipe dairy-free?

Certainly! For dairy-free, swap the butter with plant-based margarine and use coconut or another plant-based milk in place of buttermilk—adding a teaspoon of vinegar or lemon juice to mimic acidity. Make sure your Nutella alternative is dairy-free too, or choose a similar hazelnut spread.

Final Thoughts

I have to say, this Nutella S'mores Cupcakes Recipe brings me back to those cozy nights by the fire, but with the convenience of my own kitchen. They’re easy enough to whip up on a weeknight yet special enough for entertaining. I hope you enjoy making—and eating—them as much as I do. Go ahead, get messy, and savor every delicious bite!