Nutella Filled S'mores Cupcakes
Prep time
Cook time
Total time
It's time to think outside of the fire pit with these incredible Nutella filled s'mores cupcakes! Piled high with homemade marshmallow frosting, these graham cracker cupcakes are sure to be a hit!
Yield: 12 cupcakes
  • 8 tbsp. (1 stick) unsalted butter
  • ⅓ c. granulated sugar
  • ½ c. brown sugar
  • ½ tsp. vanilla extract
  • 2 eggs, room temperature
  • 1 c. buttermilk
  • 1¼ c. all-purpose flour
  • ¾ c. finely ground honey graham cracker crumbs (about 6 sheets)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • Filling:
  • ¾ c. Nutella
  • Marshmallow Frosting:
  • 2 egg whites, room temperature
  • ¼ c. water
  • 1 tbsp. corn syrup
  • 1 c. granulated sugar
  • ½ tsp. cream of tartar
  • ⅛ tsp. salt
  • 1½ tsp. vanilla extract
  • 1 c. miniature marshmallows
  1. Preheat oven to 350 degrees. Line one muffin/cupcake pan with liners, set aside.
  2. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add the vanilla and then the eggs one at a time, mixing just until incorporated.
  3. In a medium mixing bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the buttermilk until combined. Mix until just until combined, do not overmix!
  4. Scoop the batter into the prepared pan (I like to use my #20 scoop) dividing evenly. Place in the oven and bake for approximately 18-22 minutes or until the tops spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. When the cupcakes have cooled, use a knife or a cupcake corer to remove the centers of the cupcake and fill with approximately 1 tbsp. of Nutella each. I stuck mine in piping bag and filled them that way, it was easy and mess-free!
  5. To make the frosting, combine the egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees. Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows and continue beating for 2 more minutes until the mixture becomes thick and smooth or until stiff peaks form.
  6. Place the frosting in a piping bag fitted with a large round or star tip and pipe onto the filled cupcakes. Use a kitchen torch to toast the tops of the frosting or serve as is.
-The mallow frosting is best when made/torched the day you are going to eat these cupcakes. You can always re-torch it to crisp it up again if you plan on serving them within 24 hours.

Recipe source: adapted from The Smitten Kitchen Cookbook, S'mores Layer Cake
Recipe by Life Made Simple at