Description
These S’mores Cupcakes with Nutella combine a crunchy graham cracker crust, rich chocolate cupcake, creamy Nutella filling, and fluffy marshmallow frosting for a delightful dessert inspired by the classic campfire treat.
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 liners: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter until the mixture resembles wet sand. Divide evenly into each liner (about 1.5 tablespoons) and press tightly into the bottom.
- Bake crust: Bake the crust for 10 minutes. Remove and let cool while preparing the cupcake batter.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Add vegetable oil, egg, buttermilk, warm black coffee, and vanilla extract to dry ingredients. Whisk until fully combined into a somewhat runny batter.
- Fill cupcake liners: Divide batter evenly over the graham cracker crust in the liners, leaving some space at the top.
- Bake cupcakes: Bake for 22 minutes or until a toothpick comes out clean. Cool cupcakes for 10-15 minutes before filling.
- Fill with Nutella: Cut out the centers of the cupcakes using a knife or pastry tip bottom. Fill each cavity with Nutella using a pastry bag or ziplock bag until level with the cupcake top.
- Prepare frosting double boiler: Bring a few inches of water in a small saucepan to a simmer. In a heatproof bowl, combine egg whites, sugar, and salt. Place over simmering water ensuring the bowl doesn't touch water.
- Cook frosting mixture: Whisk continuously for 5-6 minutes until sugar dissolves and mixture becomes frothy and warm. Test by rubbing between fingers to ensure no sugar granules remain.
- Flavor and whip frosting: Remove bowl from heat and stir in vanilla bean paste or extract. Beat mixture with a stand mixer or handheld mixer on high speed until stiff peaks form and frosting is fluffy, about 5-7 minutes.
- Frost cupcakes: Spread or pipe marshmallow frosting over each cupcake using an offset spatula or piping bag. Optionally, toast frosting lightly with a kitchen torch before serving.
Notes
- This frosting recipe provides a light layer for 12 cupcakes; double the frosting ingredients for a more generous amount.
- Use a kitchen torch to toast the marshmallow frosting for an authentic s’mores appearance and flavor.
- Graham cracker crust can be pressed firmly to prevent crumbling when biting.
- Make sure the black coffee is warm but not hot when adding to batter to maintain the proper texture.
- For easier Nutella filling, use a pastry bag or ziplock bag with corner snipped.
- Save cupcake centers removed for filling as cake crumbs to eat as a snack or mix into ice cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
