Name: Nutella S'mores Cupcakes Recipe
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Cuisine: American
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

There’s something utterly magical about the gooey, chocolatey goodness in this Nutella S'mores Cupcakes Recipe. These cupcakes capture the cozy spirit of a campfire s'more but turn it into an elegant little dessert, perfect for sharing and savoring any time of year.

A close-up of a chocolate cupcake in a light brown paper liner with a thick swirl of toasted white meringue on top, showing golden brown char marks. A dark chocolate drizzle is artfully draped over the meringue peak. The cupcake sits on a gold plate with several whole toasted hazelnuts scattered around it and some crumbs lightly dusted on the plate. In the background, more cupcakes with the same topping can be seen slightly out of focus. The plate rests on a white marbled surface. 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

Honestly, I can’t get enough of these cupcakes. They’re a brilliant twist on classic s'mores, with Nutella sneaked inside for that extra hazelnut richness. What makes this recipe a keeper? Let me count the ways.

Decadently layered: A graham cracker crust, fudgy chocolate cupcake, Nutella center, and marshmallow frosting - every bite is a flavor adventure.
Perfect balance: The rich Nutella filling complements the slightly bitter cocoa and the crisp marshmallow topping flawlessly.
Fun yet elegant: These cupcakes look impressive enough for special occasions but are easy to make anytime at home.
Customizable: You can toast the marshmallow topping or keep it soft – either way, you’re in for a treat.

The image shows a cupcake with three clear layers: the bottom layer is a bright orange crumbly crust, the middle layer is a dark, moist chocolate cake with a soft texture, and the top layer is a thick drizzle of melted milk chocolate inside the cake center. On top of the cupcake is a layer of light, fluffy white marshmallow cream that is toasted to a golden brown in spots, giving it a slightly rough texture. The cupcake liner is brown and the cupcake sits on a white marbled surface with crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role in creating that perfect Nutella S'mores Cupcakes Recipe experience. From the buttery graham cracker base to the espresso-boosted chocolate batter, the components work in harmony to bring out the best flavors and textures.

Flat lay of a small mound of golden graham cracker crumbs, a few flakes of coarse kosher salt scattered near, a small white ceramic bowl filled with melted golden butter, a simple white bowl holding all-purpose flour, a neat pile of packed light brown sugar, a white bowl with rich dark cocoa powder, a small heap of light baking powder, a tiny pile of fine baking soda, a small pinch of kosher salt, a white bowl with clear vegetable oil, a single large whole brown egg with a smooth clean shell, a white bowl of creamy whole buttermilk, a small white bowl with dark black coffee, a small white bowl of amber vanilla extract, a smooth swirl of glossy Nutella hazelnut spread on a white plate, two whole large egg whites in their clean shells, a white bowl with fine granulated sugar, and a tiny pinch of kosher salt placed in a white bowl, all arranged in perfect symmetry 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: They form the crunchy, buttery base that mimics a real s’mores crust.
Kosher salt: Just a pinch to enhance flavors and balance sweetness.
Unsalted butter: Adds moisture and holds the graham crumbs together perfectly.
All-purpose flour: The structure behind the cupcake’s tender crumb.
Brown sugar: Adds deep, molasses notes and keeps the cupcakes moist.
Dutch-processed cocoa powder: Gives an intense chocolate flavor with a smooth finish.
Baking powder and baking soda: The dynamic duo that lifts the cupcakes to light perfection.
Vegetable oil: Keeps the cupcakes ultra moist without interfering with texture.
Egg: Adds richness and structure.
Buttermilk or plain kefir: Adds tang and tender crumb while reacting with leavening agents.
Strong black coffee: Deepens the chocolate flavor remarkably. I swear, this really takes it up a notch.
Vanilla extract: Rounds out the flavors with a sweet warmth.
Nutella® hazelnut spread: The star filling – creamy, nutty, and impossible to resist.
Egg whites, sugar, and vanilla: Star of the fluffy, smooth marshmallow frosting that completes the s’mores magic.

📝

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

I love tweaking this Nutella S'mores Cupcakes Recipe depending on my mood—the base is so forgiving that you can easily add your favorite touches.

Variation: Sometimes I swap regular coffee for espresso powder for a more intense mocha vibe. It turned out fabulously rich every time.
Dietary modification: For a dairy-free version, try almond milk yogurt instead of buttermilk and coconut oil in place of butter.
Seasonal touch: Add a sprinkle of cinnamon or cayenne to the batter for a cozy kick perfect for fall.
Frosting approach: If meringue feels intimidating, a classic marshmallow fluff or even toasted marshmallows on top work beautifully too.

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

Step 1: Pressing the Perfect Graham Cracker Crust

Start by mixing graham cracker crumbs with melted butter and a pinch of salt until it resembles damp sand. I find that pressing the crumbs firmly into the cupcake liners with the back of a spoon keeps the crust intact during baking. Pop them in the oven for 10 minutes to set—this is your sturdy, delightfully crunchy base.

Step 2: Whisking Up the Chocolate Batter

In a big bowl, whisk together your flour, cocoa, brown sugar, baking powder, baking soda, and salt. Then add in the wet ingredients—oil, egg, buttermilk, warm coffee, and vanilla—and whisk till smooth but a little runny. The coffee is my secret weapon here—it brightens the chocolate in a way that boxed mixes don’t capture.

Step 3: Baking the Cupcakes with Crust and Filling Prep

Divide the chocolate batter evenly over your graham cracker crusts, leaving some space at the top—these puppies rise beautifully. Bake at 350°F for about 20-22 minutes until a toothpick comes out clean. Once they cool for 10-15 minutes, use a small knife or pastry tip to scoop a hole in each cupcake for the Nutella filling.

Step 4: Stuffing with Nutella and Whipping the Marshmallow Frosting

Spoon or pipe Nutella into the hole of each cupcake, filling until flush with the cupcake top. Then it’s frosting time! Make a double boiler with egg whites, sugar, and salt, whisking until smooth and sugar dissolves. Whip with a stand or handheld mixer until stiff, fluffy peaks form. Spread or pipe this marshmallow goodness over each cupcake.

Step 5: Optional Toasting for That Campfire Finish

If you’ve got a kitchen torch, lightly toast the marshmallow frosting until golden for that authentic s'mores vibe. No torch? No worries—just serve them soft and fluffy. Either way, you’re in for pure deliciousness.

Top Tip

From my many cupcake experiments, I learned that the marshmallow frosting is the trickiest part but also the showstopper. These tips will save you time and yield beautiful results every time.

Double Boiler Discipline: Keep the water at a gentle simmer—not boiling—and make sure your bowl doesn’t touch the water to avoid cooking the eggs too fast.
Test the Sugar Dissolving: Rub a bit of the syrup between your fingers to check if it's smooth without granules before whipping.
Beat to Perfection: Whip the meringue until it holds stiff peaks and feels light—don’t rush this or it won’t pipe nicely.
Toast with Care: When using a torch, keep it moving constantly to avoid burning one spot.

How to Serve Nutella S'mores Cupcakes Recipe

Nutella S'mores Cupcakes - Serving Suggestion

Garnishes

I like to keep it simple—sometimes just a little extra sprinkle of crushed graham crackers atop the marshmallow frosting adds a lovely crunch and visual hint of what’s inside. If I’m feeling fancy, some mini toasted marshmallows or a drizzle of Nutella on top never goes amiss.

Side Dishes

These cupcakes are rich and sweet enough to shine on their own, but pairing with a scoop of vanilla bean ice cream or a fresh berry salad cuts through the richness beautifully. For drinks, a cold glass of milk or even a smooth latte pairs perfectly.

Creative Ways to Present

I’ve presented these cupcakes in little picnic baskets for casual gatherings and showcased them on tiered dessert stands at parties. Wrapping each cupcake with a rustic twine bow and including a mini roasting stick-themed topper adds a cute campfire-friendly vibe that everyone loves.

Make Ahead and Storage

Storing Leftovers

Keep leftover Nutella S'mores Cupcakes in an airtight container in the fridge for up to 3 days. The marshmallow frosting might lose a bit of its fluffiness, but the cupcakes stay moist and the Nutella filling remains rich and gooey.

Freezing

I’ve frozen these cupcakes successfully—just skip the frosting before freezing. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw in the fridge overnight and add fresh frosting before serving for best results.

Reheating

A quick 10-15 second zap in the microwave warms up the cupcake and Nutella filling just right without melting the frosting too much (if already applied). Otherwise, you can serve them chilled or at room temp depending on your preference.

Frequently Asked Questions:

Can I make these cupcakes without coffee?

Yes! The coffee enhances the chocolate’s depth but you can substitute with hot water or milk if you prefer. The cupcakes will still be delicious, just a bit less intense.

Is it safe to use raw egg whites in the frosting?

Great question! The frosting is made by gently heating the egg whites and sugar over a double boiler while whisking, which cooks the whites enough to be safe to eat. Just make sure not to rush this step.

Can I substitute Nutella for another filling?

Absolutely! You can fill the cupcakes with peanut butter, chocolate ganache, or even marshmallow fluff. But Nutella’s hazelnut-chocolate combo really brings that authentic s’mores twist to life.

How do I prevent the marshmallow frosting from weeping?

Whipping the frosting to stiff peaks and serving the cupcakes the same day helps prevent weeping. Also, ensure the cupcakes are completely cool before frosting to avoid melting.

Final Thoughts

This Nutella S'mores Cupcakes Recipe holds a special place in my heart. It blends nostalgic campfire memories with a bit of kitchen magic, resulting in a crowd-pleaser that’s both fun and a little fancy. Give it a shot—you’ll find yourself coming back for seconds, guaranteed.