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S’mores Cupcakes with Nutella Recipe

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These S’mores Cupcakes with Nutella combine a rich and moist Nutella-filled chocolate cake with a buttery graham cracker crust and a fluffy marshmallow frosting. Perfect for a cozy treat without the need for a campfire, these cupcakes offer all the nostalgic flavors of s’mores in a delightful, elegant cupcake form.

Ingredients

For the graham cracker bottom:

  • 1 cup graham cracker crumbs
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

For the 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

For the 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

  1. Preheat and prepare pans: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. Set aside while you prepare the graham cracker crust.
  2. Make the graham cracker crust: In a medium bowl, mix graham cracker crumbs, kosher salt, and melted butter until texture resembles wet sand. Divide evenly into cupcake liners, pressing firmly to form a tight crust layer at the bottom. Bake for 10 minutes, then cool.
  3. Prepare chocolate cupcake batter: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, egg, buttermilk, warm coffee, and vanilla extract. Whisk until smooth and fully incorporated, creating a somewhat runny batter.
  4. Assemble cupcakes: Divide the cupcake batter evenly over the cooled graham cracker crusts in liners, leaving a bit of space at the top. Bake for 20-22 minutes, or until a toothpick comes out clean. Cool for 10-15 minutes before filling.
  5. Fill cupcakes with Nutella®: Using a knife or pastry tip bottom, hollow out the center of each cupcake. Fill a pastry or ziplock bag with Nutella® and pipe it into the hollow, filling to the top of each cupcake. Set aside.
  6. Make marshmallow frosting (double boiler method): Fill a small saucepan with water and bring to a simmer. Place egg whites, sugar, and salt in a heatproof bowl over the pan, ensuring water doesn’t touch the bowl. Whisk continuously for 5-6 minutes until sugar dissolves and mixture is warm and frothy. Test by rubbing between fingers to ensure no sugar granules remain.
  7. Add vanilla and whip meringue: Remove bowl from heat, stir in vanilla bean paste or vanilla extract. Using a stand or handheld mixer, beat on high speed for 5-7 minutes until stiff, fluffy peaks form.
  8. Frost cupcakes: Spread or pipe the marshmallow frosting on top of each cupcake. Optionally, use a kitchen torch to lightly toast the frosting for a golden finish. Serve and enjoy!

Notes

  • This recipe yields enough frosting for a light layer on 12 cupcakes. For more generous frosting, double the frosting ingredients.
  • Ensure the graham cracker crust is pressed firmly to prevent crumbling when biting into the cupcakes.
  • Use warm coffee to enhance the chocolate flavor and improve the batter texture.
  • Handle the double boiler carefully to avoid cooking the egg whites too quickly or scrambling them.
  • For a perfectly toasted marshmallow frosting finish, use a kitchen torch cautiously to avoid burning the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://flavorspath.com/smores-cupcakes-with-nutella-recipe/