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

Nothing beats the cozy nostalgia of s’mores, right? This Nutella S’mores Cupcakes Recipe takes all those classic flavors you love—chocolate, marshmallow, graham cracker—and swirls in creamy Nutella, making them utterly irresistible and perfect for sharing (or not!).

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

Ever since I made these cupcakes for the first time, they’ve become my go-to showstopper for gatherings. The way the rich Nutella center melts into the moist chocolate cake, combined with the toasty marshmallow frosting and crunchy graham cracker base—well, it’s a little piece of campfire magic you can enjoy anytime.

Perfect Balance: The combo of crisp graham crumb crust, rich chocolate cake, and fluffy marshmallow frosting hits every texture and flavor note just right.
Decadent Nutella Center: That delicious hazelnut surprise in the middle adds a luscious twist you won’t find in your typical s’mores cupcake.
Showstopper Presentation: Toasting the marshmallow frosting with a torch gives it that authentic campfire look and flavor that guests love.
Made From Scratch: You get the satisfaction of creating everything fresh, with tips to make the meringue frosting smooth and stable every time.

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

Each ingredient in this Nutella S’mores Cupcakes Recipe plays an important role, from texture to flavor layering. I always find that quality cocoa and fresh eggs really make the cake shine, while the black coffee deepens the chocolate notes beautifully.

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: Provides the crunchy, buttery base that mimics s’mores’ classic crust.
Kosher salt: Balances the sweetness and elevates all the flavors.
Unsalted butter: Adds richness and helps bind the crust together.
All-purpose flour: The foundation for the chocolate cupcake, sifted if it’s lumpy for a lighter crumb.
Brown sugar: Offers a touch of molasses sweetness, making the cupcake more moist and flavorful.
Dutch-processed cocoa powder: Rich and less acidic, perfect for deep chocolate flavor.
Baking powder and baking soda: Give the cupcakes lift and tenderness.
Vegetable oil: Keeps the cupcakes moist and tender—oil works better than butter in this recipe for texture.
Large egg: Binds ingredients and contributes to structure.
Buttermilk or plain kefir: Adds tang and moisture, reacting with baking soda for leavening.
Strong black coffee: Enhances the chocolate flavor without making the cake taste like coffee.
Vanilla extract: Brings warmth and complexity to the batter.
Nutella® hazelnut spread: The star filling that makes these cupcakes extra decadent and unique.
Egg whites: Whipped for the marshmallow frosting to get that airy, fluffy texture.
Caster or granulated sugar: Sweetens and stabilizes the meringue frosting.
Vanilla bean paste or extract: Adds a fragrant note to the frosting.

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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 the best things about this Nutella S’mores Cupcakes Recipe is how easy it is to tweak. I love swapping ingredients or trying new toppings depending on the season or who I’m baking for. Feel free to mix and match!

Variation: I once added mini chocolate chips into the batter for extra melty pockets—total game changer if you’re a chocolate lover like me.
Dietary swaps: Try almond milk instead of buttermilk and a dairy-free Nutella substitute if you're making these vegan.
Seasonal twist: Add a sprinkle of sea salt and some toasted hazelnuts on top for fall gatherings, it adds a wonderful crunch and flavor.
Difficulty level: Don’t worry if you’re new to making meringue frosting—the step-by-step will guide you, and it’s worth the little extra attention!

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

Step 1: Build the Graham Cracker Crust

Start by preheating your oven to 350°F and lining your muffin tin with cupcake liners. I like to press the graham cracker mixture firmly into the bottom of each liner—think of it like making a mini sandcastle foundation. Bake it for 10 minutes until it’s golden and smells amazing, then set aside to cool. This step is important because it creates that lovely crunchy base to contrast the soft cupcake.

Step 2: Whisk Together the Chocolate Batter

In a large bowl, whisk your dry ingredients together until evenly mixed. Then add in your wet ingredients—oil, egg, buttermilk, coffee, and vanilla—and stir until smooth. The batter should be a bit runny, which means your cupcakes will be beautifully moist. Pour the batter right on top of your crust, filling each liner about two-thirds full to leave room for rising.

Step 3: Bake and Cool the Cupcakes

Pop your cupcake tray into the oven for 20-22 minutes. To know when they’re done, stick a toothpick in the center—it should come out clean or with just a crumb or two attached. Once out of the oven, give them 10-15 minutes to cool before you start hollowing out centers for that luscious Nutella filling.

Step 4: Fill with Nutella

Using a small knife or the bottom of a pastry tip, gently carve out a hole in the center of each cupcake. Don’t worry about the bits you remove—you can snack on them or save for another use. Spoon Nutella into a pastry bag or ziplock bag with a corner snipped off, then fill each cupcake with Nutella right to the top. This surprise center really makes these cupcakes unforgettable.

Step 5: Whip Up the Marshmallow Frosting

Here’s where it feels a bit fancy, but don’t let it intimidate you! Place egg whites, sugar, and salt in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until the sugar melts and the mixture is warm and frothy—test it by rubbing between your fingers to feel no more sugar grains. Then transfer it to your mixer and beat until fluffy and glossy with stiff peaks. Fold in vanilla, then frost your cupcakes. For the true s’mores vibe, I love using a kitchen torch to toast the marshmallow frosting until beautifully golden.

Top Tip

When I first made this Nutella S’mores Cupcakes Recipe, I worried about overwhipping the meringue or undercooking the crust. What I learned saves so much stress, so here are my best tips from a seasoned cupcake maker.

Even Crust Press: Press your graham cracker mix evenly but firmly to ensure it stays intact after baking and during eating.
Consistent Heat for Meringue: Don’t rush the sugar dissolving step over the double boiler—properly melted sugar is key to a smooth, stable frosting.
Watch Your Cupcakes Bake: Every oven is different—check your cupcakes a couple minutes before time’s up to avoid dryness.
Toasting Safety: When using a kitchen torch for the marshmallow, keep the flame moving to prevent burning any spots.

How to Serve Nutella S’mores Cupcakes Recipe

Nutella s'mores cupcakes - Serving Suggestion

Garnishes

I usually keep it simple with a light sprinkle of crushed graham crackers or some toasted hazelnuts on top of the frosting for an extra crunch. For special occasions, a tiny drizzle of melted chocolate or a fresh raspberry on each cupcake adds that beautiful finishing touch.

Side Dishes

These cupcakes are sweet enough on their own, but I love pairing them with a cup of rich espresso or a scoop of vanilla ice cream if I’m serving after dinner. For a fun party spread, sliced fresh fruit and salty nuts balance the sweetness perfectly.

Creative Ways to Present

For birthday parties or cozy gatherings, I arrange these cupcakes on a wooden board with scattered mini marshmallows and pieces of chocolate bars. Adding small little tent flags or rustic cupcake toppers that evoke a campfire theme makes the whole experience way more festive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge for up to 3 days. Make sure the frosting is fully set before covering to keep it from smudging. When refrigerated, they maintain their flavor, but let them sit at room temp for about 30 minutes before serving for the best texture.

Freezing

I’ve frozen these cupcakes both plain and frosted. For the best results, freeze unfrosted cupcakes tightly wrapped in plastic, then thaw completely before adding marshmallow frosting. If you want to freeze after frosting, flash freeze them first on a tray, then wrap individually to avoid frost damage. They thaw well but are best enjoyed within 1 month.

Reheating

To bring out that just-baked warmth, pop thawed cupcakes in a 300°F oven for 5-7 minutes—don’t use microwave, as it can make frosting melt unevenly. Let cool slightly before diving in, the Nutella center becomes beautifully gooey!

Frequently Asked Questions:

Can I use store-bought frosting instead of making marshmallow frosting?

You can, but the homemade marshmallow frosting gives these Nutella S’mores Cupcakes their signature fluffy texture and slightly toasted flavor. If you want to substitute, choose a light and airy frosting and consider adding a sprinkle of toasted marshmallow bits on top.

What’s the best way to keep the graham cracker crust from getting soggy?

Pressing the crumb mixture firmly into the cupcake liners before baking helps it hold together and stay crunchy. Baking the crust before adding batter also creates a barrier that keeps it from becoming soggy once the batter is added. Cooling the crust briefly before adding the chocolate batter is key.

How can I make the marshmallow frosting more stable?

Make sure to dissolve the sugar completely over the double boiler and whip the egg whites until you get stiff, glossy peaks. Adding cream of tartar is not necessary here, but starting with room temperature egg whites helps. Also, avoid any grease or water getting into your bowl while whipping.

Can I double this Nutella S’mores Cupcakes Recipe?

Absolutely! Just double all the ingredients and bake in two separate muffin tins or batches. Keep an eye on baking times as ovens vary, and for the frosting, you may want to double the quantity if you prefer a thicker marshmallow layer.

Final Thoughts

This Nutella S’mores Cupcakes Recipe holds a special place on my dessert list because it captures the campfire magic in every bite, no matter the season. I hope when you make these, you feel the joy of sharing something delicious with friends and family as much as I do. Go ahead, give it a try—I promise you won’t regret it!