Description
S’mores Cupcakes with Nutella combine a graham cracker crust base, rich chocolate cupcake, a creamy Nutella filling, and fluffy marshmallow frosting for a delightful dessert that captures the classic campfire treat in cupcake form.
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 Oven and Prepare Pan: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside while preparing the graham cracker mixture.
- Make Graham Cracker Crust: In a medium-sized bowl, combine graham cracker crumbs, salt, and melted butter. Stir until the mixture resembles wet sand. Evenly divide about 1.5 tablespoons of the mixture into each cupcake liner, pressing tightly to form the crust bottom.
- Bake Crust: Bake the graham cracker crust in the oven for 10 minutes. Remove and let cool while preparing the cupcake 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, whisking until fully incorporated. The batter will be somewhat runny.
- Fill Cupcake Liners: Evenly pour the batter over the cooled graham cracker crust in each liner, leaving some space at the top.
- Bake Cupcakes: Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool for 10-15 minutes before filling.
- Fill with Nutella: Using a knife or the bottom of a pastry tip, cut out the center of each cupcake. Fill the hollow with Nutella using a pastry or ziplock bag until level with the cupcake top.
- Prepare Marshmallow Frosting: Fill a saucepan with 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. Remove from heat and whisk in vanilla.
- Beat Meringue: Using a mixer, beat the mixture on high speed for 5-7 minutes until fluffy with stiff peaks that hold shape without weeping.
- Frost Cupcakes: Spread or pipe the marshmallow frosting onto each cupcake. Optionally, toast the meringue lightly with a kitchen torch before serving.
Notes
- Read the full blog post for extra tips and tricks to perfect your cupcakes.
- This frosting recipe provides a light amount; to have more frosting, double the ingredients.
- You can save the cupcake centers that are removed for filling to eat as snacks or to use as crumbs in other desserts.
- Use a kitchen torch cautiously to toast the frosting evenly without burning.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
