Nothing beats the cozy, nostalgic joy of a gooey campfire treat – but in cupcake form! This S’mores Nutella Cupcakes Recipe takes that beloved flavor combo of graham crackers, chocolate, and marshmallow, then adds a luscious Nutella surprise inside. It’s like summer camp magic your kitchen can whip up anytime.
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Why You'll Love This Recipe
I remember the first time I made this S’mores Nutella Cupcakes Recipe — the smell of chocolate and toasted marshmallow filled my whole kitchen, stirring memories of summer nights but with the comfort of home baking. It’s the kind of treat that’s easy enough for a weeknight dessert but special enough to share with friends.
- All-in-One Flavor Explosion: Combines classic graham cracker crust, rich chocolate cake, creamy Nutella center, and fluffy marshmallow frosting for total s’mores bliss.
- Impress with Minimal Effort: Simple steps and easy ingredients make this a great recipe even if you’re new to baking cupcakes from scratch.
- Customizable Fun: Play with the frosting — pipe it, torch it, or keep it soft. You’ll love how each option brings something different to the table.
- Perfect for Any Occasion: A fantastic treat for birthday parties, casual get-togethers, or just cozy nights in when you want a sweet pick-me-up.
Ingredients & Why They Work
This recipe brings traditional s’mores ingredients into cupcake form perfectly by layering textures and flavors that complement each other beautifully. Each component plays a role—from the crunchy graham base to the velvety cupcake, creamy Nutella filling, and the light marshmallow frosting that balances sweet and soft.
- Graham Cracker Crumbs: Provides that signature crunchy, buttery base reminiscent of s’mores; make sure to use fresh crumbs for the best texture.
- Kosher Salt: Enhances all the flavors and balances the sweetness in both crust and cupcakes.
- Unsalted Butter: Melts into the crumbs for the crust, giving it richness without extra saltiness.
- All-Purpose Flour: The cupcake’s structure depends on it; sift if you notice lumps to keep the batter smooth.
- Brown Sugar: Adds moisture and deep caramel notes that elevate the chocolate flavor.
- Dutch-Processed Cocoa Powder: Brings a rich, less acidic chocolate taste that’s perfect here. Sifted for a silky batter.
- Baking Powder & Baking Soda: Work together to give the cupcakes a tender, fluffy rise.
- Vegetable or Canola Oil: Keeps the cupcakes moist and tender—oil works better than butter here for soft crumb.
- Egg: Binds the ingredients and adds richness to the cupcakes.
- Whole Buttermilk or Plain Kefir: Adds tang and tenderness; I love buttermilk for its classic flavor boost.
- Strong Black Coffee: Enhances the chocolate depth without tasting like coffee.
- Vanilla Extract: Smoothes out flavors and adds warmth.
- Nutella® Hazelnut Spread: The star filling! Creamy, nutty, and sweet, it’s the surprise center everyone adores.
- Egg Whites (for Frosting): Whipped into a glossy marshmallow frosting that’s light but packed with flavor.
- Sugar: Sweetens and stabilizes the frosting.
- Vanilla Bean Paste or Extract: Adds a hint of fragrant vanilla to the marshmallow topping.
Make It Your Way
I often tweak this S’mores Nutella Cupcakes Recipe depending on mood or what I have on hand. It’s a fantastic base for personalization, so don’t be shy about trying your own spin — you might even discover a new favorite!
- Variation: One of my favorite tweaks is swapping regular Nutella for a dark chocolate-hazelnut spread when I want a richer, less sweet filling. It’s delicious and feels a little more grown-up.
- Dietary Tip: To make this dairy-free, use vegan butter and coconut or almond milk yogurt instead of buttermilk, and choose a dairy-free Nutella alternative.
- Seasonal Twist: Add a sprinkle of mini marshmallows on top of the frosting before torching for a festive look, especially during holidays or summer BBQs.
- Frosting Style: I like to pipe the marshmallow frosting with a star tip for a pretty finish, but spreading it with an offset spatula works beautifully too — and torching adds that perfect toasted effect.
Step-by-Step: How I Make S’mores Nutella Cupcakes Recipe
Step 1: Prepping the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs with salt and melted butter until the texture feels like damp sand—this is key for a crust that holds together but stays crumbly. Press about 1½ tablespoons firmly into the bottom of each cupcake liner — don’t just sprinkle it in; packing it tight ensures it won’t crumble later. Bake these crusts for 10 minutes, then let them cool while you make the batter. I’ve found this little pre-bake step keeps your crust perfectly crisp.
Step 2: Whipping Up the Chocolate Cupcake Batter
In a large bowl, whisk together your sifted flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix forms the backbone of your cupcakes. Next, add in the oil, egg, buttermilk, warm coffee, and vanilla extract. The coffee might sound fancy, but it’s just what makes the chocolate flavor pop — trust me on this. Whisk everything until smooth but don’t overmix; a runny batter means moist cupcakes. Divide the batter evenly over the cooled crusts, filling each cup about two-thirds full, and bake for 20-22 minutes. A toothpick should come out clean once they’re done.
Step 3: Adding the Nutella Center
Once the cupcakes are cool to touch but not cold, it’s time for the fun part — the Nutella surprise! Use a small knife or the bottom of a pastry tip to carefully cut out a small core from the center of each cupcake. (Don’t throw out those bits — I’ve enjoyed them as little taste tests!) Fill a piping bag or a ziplock bag with Nutella and pipe it into each hole until it reaches the top. This melty center is what takes these cupcakes over the edge.
Step 4: Making the Marshmallow Frosting
Place egg whites, sugar, and salt in a heatproof bowl over a simmering pot of water (double boiler setup). Whisk constantly until the sugar dissolves and the mixture turns frothy and warm—about 5-6 minutes. Make sure to keep stirring to prevent cooked egg bits. Remove from heat, add vanilla, then beat with a mixer until stiff peaks form, around 5-7 minutes. This fluffy marshmallow frosting is light and sweet — a perfect echo of campfire marshmallows.
Step 5: Frosting and Finishing Touches
Spread or pipe the marshmallow frosting over the cupcakes. If you want that classic toasted look, grab a kitchen torch and carefully brown the frosting's peaks. Watching it lightly caramelize is almost as fun as eating these cupcakes! Serve immediately after torching for that perfect gooey experience.
Top Tip
Having made this S’mores Nutella Cupcakes Recipe multiple times, I’ve learned a few tricks that make a big difference in the final treat:
- Press the Graham Cracker Crust Firmly: This ensures your crust won’t crumble when you bite into the cupcake, giving you that satisfying crunch that makes it feel genuine.
- Don’t Skip the Coffee: A dash of hot brewed coffee deepens the chocolate flavor without a hint of bitterness — it’s my secret weapon for rich chocolate bakes.
- Test Sugar Dissolution in Frosting: Before removing the meringue mixture from the heat, rub a bit between your fingers — if you feel sugar crystals, keep whisking and heating. This keeps your frosting silky smooth.
- Cool Cupcakes Before Filling: Filling warm cupcakes with Nutella can cause it to melt out, so let them cool a bit to keep that perfect bite.
How to Serve S’mores Nutella Cupcakes Recipe
Garnishes
I usually toss a few mini marshmallows and a light sprinkle of crushed graham crackers on top of the frosting for extra texture and a cute visual nod to classic s’mores. If I'm feeling fancy, a dusting of cocoa powder or a drizzle of melted chocolate adds a little extra wow factor.
Side Dishes
These cupcakes stand out on their own, but I like pairing them with a cold glass of milk (or a frothy cappuccino). For gatherings, fresh fruit or a light vanilla bean ice cream complements the richness perfectly and balances the sweetness.
Creative Ways to Present
For a party, I’ve arranged these cupcakes on a wooden board surrounded by sticks of graham crackers, Nutella jars, and mini marshmallows. It creates an inviting “build your own s’mores” vibe. Another fun idea is to serve them in mini camping mugs for themed events — guests love the playful presentation!
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container at room temperature for up to two days if my house isn’t too warm. Otherwise, keeping them in the fridge preserves the frosting but I recommend letting them come to room temperature before serving to enjoy the cupcake’s full flavor and soft texture.
Freezing
Freezing works great! I wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge and add fresh frosting or a quick torch to revive that marshmallow finish.
Reheating
If you want to warm these cupcakes a bit, I pop them in the microwave for about 10 seconds — any longer and the frosting might melt too much. For that toasted marshmallow effect, if you have a kitchen torch, a quick pass over the frosting after warming works like a charm.
Frequently Asked Questions:
Absolutely! The marshmallow frosting is delicious on its own with a soft, fluffy texture. You can pipe or spread it as you like and serve without toasting. For a toasted effect without a torch, briefly placing them under a grill/broiler for under a minute while watching closely can work, but be careful not to burn.
Yes, you can use any chocolate-hazelnut spread or even peanut butter if you want a different flavor profile. For a less sweet option, try mascarpone with a drizzle of honey. Just make sure it’s soft enough to pipe easily into the cupcake centers.
Pre-baking the graham cracker crust is key — it helps the crumbs bind and creates a barrier so the liquid cupcake batter doesn’t soak through. Also, firmly pressing the crust into the liners helps it hold up during baking.
Definitely. Use a certified gluten-free all-purpose flour blend in place of the regular flour and double-check your graham cracker crumbs are gluten-free (there are gluten-free options in most stores). The rest of the ingredients are naturally gluten-free.
Final Thoughts
This S’mores Nutella Cupcakes Recipe instantly became a favorite in my house and among my friends because it perfectly combines comfort food with a touch of sophistication. Each bite is nostalgic yet new, and I hope you enjoy baking (and eating) these as much as I do. Once you try them, I bet you’ll be making them over and over — a sweet treat that never gets old but always feels special.
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S’mores Nutella Cupcakes Recipe
- Prep Time: 35 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 7 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and decadent S’mores Cupcakes with a crunchy graham cracker crust, moist chocolate cake filled with creamy Nutella, and topped with fluffy homemade marshmallow frosting. Perfectly capturing the classic campfire treat in a delightful cupcake form.
Ingredients
Graham Cracker Bottom
- 1 cup graham cracker crumbs
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Chocolate Cupcakes
- 1 cup all purpose flour, sifted if lumpy
- ¾ cup packed light or dark brown sugar
- ⅓ cup dutch-processed cocoa powder, sifted if lumpy
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup vegetable oil, or canola oil
- 1 large egg
- ½ cup whole buttermilk, or plain kefir
- ½ cup strong black coffee, warmed
- 1 teaspoon vanilla extract
- 1 cup Nutella® hazelnut spread, for the filling
Marshmallow Frosting
- 2 large egg whites
- ½ cup caster sugar or granulated sugar
- ⅛ teaspoon kosher salt, a pinch
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: 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, kosher salt, and melted butter. Stir until the texture resembles wet sand. Divide evenly into cupcake liners, pressing tightly into the bottoms.
- Bake Graham Cracker Crust: Bake crusts for 10 minutes, then set aside to cool while preparing the batter.
- Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Combine Wet Ingredients: Add vegetable oil, egg, buttermilk, warm coffee, and vanilla extract to the dry ingredients. Whisk until the batter is fully incorporated and somewhat runny.
- Fill Cupcake Liners: Divide cupcake batter evenly over the cooled graham cracker crust, leaving some space at the top.
- Bake Cupcakes: Bake for 22 minutes or until a toothpick inserted comes out clean. Cool cupcakes for 10-15 minutes before filling.
- Fill Cupcakes with Nutella: Using a knife or pastry tip base, cut out the center of each cupcake. Fill the hollow with Nutella using a piping bag or ziplock bag, filling to the top.
- Prepare Marshmallow Frosting - Setup Double Boiler: Fill a small saucepan with water and bring to a simmer. Place egg whites, sugar, and salt in a heatproof bowl set over the simmering water, ensuring water does not touch the bowl bottom.
- Dissolve Sugar Mixture: Whisk continuously for 5-6 minutes until sugar dissolves and the mixture becomes thin and frothy. Test by rubbing a bit between fingers to ensure no granules remain.
- Add Vanilla and Beat Meringue: Remove from heat, stir in vanilla bean paste or extract. Using a stand or hand mixer, beat on high until stiff peaks form and meringue is fluffy and tall, about 5-7 minutes.
- Frost Cupcakes: Spread or pipe marshmallow frosting on each cupcake. Optionally, toast the meringue lightly with a kitchen torch before serving.
Notes
- For more frosting to pipe generously, double the frosting ingredients.
- Be sure not to overbake cupcakes to keep them moist.
- The coffee enhances the chocolate flavor but can be replaced with hot water if desired.
- Nutella filling can be substituted with other hazelnut spreads for variety.
- Use a kitchen torch carefully to get a golden toasted effect on the marshmallow frosting.
- Read the entire recipe beforehand for smooth preparation and timing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
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