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.

The image shows a close-up of a dark chocolate cupcake in a light brown paper liner resting on a round plate with a golden crushed topping and hazelnuts scattered around. The cupcake has three visible layers: the dense-looking dark brown chocolate cake base, a thick layer of white toasted marshmallow cream swirled on top with slightly browned spots, and a drizzled chocolate sauce in a zigzag pattern over the cream. The background has more similar cupcakes blurred out, and the surface is a white marbled texture with a golden dusted area around the plate 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 S’mores Nutella Cupcakes Recipe
Top Tip
How to Serve S’mores Nutella Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
S’mores Nutella Cupcakes Recipe

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.

The image shows a close-up of a cupcake with three clear layers. The bottom layer is crumbly and golden yellow, resembling a graham cracker crust. The middle layer is dark brown, soft, and moist like chocolate cake. The top layer is a swirl of smooth, glossy milk chocolate filling that is partially melting into the cake. On top, there is a toasted white marshmallow cream with golden brown spots, slightly melted and soft in texture. The cupcake is partially broken open, revealing these layers clearly. It sits on a background with a warm brown tone and scattered crumbs around it. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl filled with golden graham cracker crumbs, a few coarse grains of kosher salt scattered beside it, a small white bowl holding melted unsalted butter with a silky sheen, a pile of sifted all-purpose flour with a soft powdery texture, a heap of packed light brown sugar with a moist surface, a small mound of reddish-brown dutch-processed cocoa powder, a small white bowl with smooth vegetable oil shimmering, two large whole brown eggs with clean uncracked shells, a small white bowl of creamy whole buttermilk, a small white bowl with dark hot black coffee emitting slight steam, a small white bowl containing clear vanilla extract, a dollop of glossy Nutella hazelnut spread on white ceramic plate with visible ripples, a small white bowl filled with fine granulated sugar sparkling under the light, a few large white egg whites in a white ceramic bowl appearing translucent and fresh, and a small pinch of kosher salt displayed plainly on the surface, all perfectly arranged with balanced proportions and perfect symmetry, placed 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 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.

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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

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:

Can I make these cupcakes without a kitchen torch?

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.

Can I substitute Nutella with another filling?

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.

What’s the best way to avoid a soggy cupcake bottom?

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.

Can I make these cupcakes gluten-free?

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.