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
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 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
