Description
These S’mores Cupcakes with Nutella combine a graham cracker crust, rich chocolate cake filled with creamy Nutella, and topped with fluffy marshmallow frosting. Perfectly capturing the classic s’mores flavors in a fun and indulgent cupcake form, this recipe is ideal for dessert lovers craving a playful twist.
Ingredients
Scale
Graham Cracker Bottom
- 1 cup graham cracker crumbs
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Chocolate Cupcakes
- 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
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 pans: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside while preparing the crust.
- Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter until texture resembles wet sand. Divide mixture evenly into cupcake liners, about 1.5 tablespoons each, and press firmly into the bottom.
- Bake crust: Bake the crusts for 10 minutes, then remove and let cool while preparing the batter.
- Prepare cupcake batter: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, egg, buttermilk, warmed coffee, and vanilla extract. Whisk until fully combined and runny.
- Fill cupcake liners: Divide batter evenly over the cooled graham cracker crusts, filling just below the top.
- Bake cupcakes: Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes for 10-15 minutes before proceeding.
- Fill with Nutella: Use a knife or pastry tip to cut out the center of each cupcake. Fill the hollow with Nutella using a pastry or ziplock bag until level with the top.
- Prepare marshmallow frosting: Fill a saucepan with a few inches of water and bring to a simmer. In a heatproof bowl over the simmering water, combine egg whites, sugar, and salt. Whisk continuously for 5-6 minutes until sugar dissolves and mixture is warm and frothy.
- Add vanilla and beat meringue: Remove bowl from heat, stir in vanilla bean paste or extract. Using a stand or hand mixer, beat on high speed until fluffy with stiff peaks, about 5-7 minutes.
- Frost cupcakes: Spread or pipe the marshmallow frosting on the cupcakes. Optionally, lightly toast the frosting with a kitchen torch for a golden finish.
- Serve and enjoy: Serve immediately or store in an airtight container until ready to enjoy.
Notes
- Read the blog post fully for detailed tips and tricks to perfect the recipe.
- The frosting recipe yields a light amount for 12 cupcakes; double ingredients for more generous frosting.
- Toasting the marshmallow frosting with a kitchen torch adds a lovely toasted flavor and visual appeal.
- You can save or discard the cupcake centers cut out for filling; they can be crumbled over ice cream or eaten as a snack.
- Ensure coffee is warm but not hot when adding to the batter for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
