It’s time to think outside of the fire pit with these incredibly luscious Nutella filled s’mores cupcakes, with a graham flavored cake crumb and toasted marshmallow frosting!!
There is always room for “s’more”- S’mores Moon Pies With Homemade Marshmallows, S’mores Skillet Cookie Cake, and Hershey’s Chocolate S’mores Bars. And they’re especially amazing in cupcake form!
Always room for “s’more”
If you’ve followed along for some time now, you probably know I’m a tad bit obsessed with s’mores. I mean really, who isn’t?!
Lately though we’ve discovered just how easy and delicious they are when made with Nutella instead of bars of chocolate. So I thought I’d take our super simple s’mores and make them into cupcakes. Turns out that was a really good idea! We were completely smitten!
The idea for these Nutella Filled S’mores Cupcakes actually came last fall when I made a slightly different version of them. It was originally a recipe for a layered cake, but I halved it and made a dozen cupcakes.
We like ours really brown, borderline burnt, so I spent a little more time on a few but you get the idea. Toast them to your hearts desire. For an added touch, you can sprinkle a few graham cracker crumbs over the frosting and press a piece of Hershey’s chocolate on top. Purely for aesthetics though. 😉
Making Nutella Filled S’mores Cupcakes
PREP. Preheat oven to 350 degrees. Line one muffin/cupcake pan with liners, set aside.
WET INGREDIENTS. 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.
DRY INGREDIENTS. 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 combined, do not over mix!
BAKE. 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.
FILL. 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 a piping bag and filled them that way; it was easy and mess-free!
FROSTING. 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.
FROST + TORCH. 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.
Recipe Tips
- Making your own Healthier Homemade Nutella to fill your cupcakes with is easier than you might think.
- If using salted butter, omit the salt called for in this recipe.
- Make your own Homemade Buttermilk if you don’t have any on hand.
- Smash graham crackers in a food processor or place them in a Ziploc bag and use a rolling pin to make crumbs. You can also purchase premade graham cracker crumbs in the baking section of your local grocery store.
- Instead of using a blowtorch you can place frosted cupcakes under your broiler for about 20-30 seconds – be careful they will brown very quickly!
Storing Info
When frosted these cupcakes are best when eaten within 24 hours. They can, however, be covered and STORED in the fridge for up to 2-3 days.
To FREEZE, it is best to store cupcakes unfrosted and in an airtight container or Ziploc freezer bag for up to 2 months.
Thaw cupcakes that have been frozen in the fridge and bring to room temperature before frosting and serving them.
More of our favorite cupcakes:
- Banana Cupcakes With Cinnamon Cream Cheese Frosting
- Pumpkin Pie Cupcakes Topped With Maple Buttered Pecans
- Biscoff Gourmet Cupcakes
- Vanilla Bean Cupcakes With Cocoa Buttercream Frosting
- Vanilla Chocolate Chip Cookie Cupcakes
Nutella Cupcakes Recipe
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Ingredients
- 8 Tbsp (1 stick) unsalted butter
- 1/3 c granulated sugar
- ½ c brown sugar
- 1/2 tsp vanilla extract
- 2 large eggs - room temperature
- 1 c buttermilk
- 1 1/4 c all-purpose flour
- 3/4 c finely ground honey graham cracker crumbs (about 6 sheets)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Filling
- 3/4 cup Nutella
Marshmallow Frosting
- 2 egg whites - room temperature
- 1/4 c water
- 1 Tbsp corn syrup
- 1 c granulated sugar
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 1/2 teaspoon vanilla extract
- 1 c miniature marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a muffin or cupcake pan with cupcake liners, and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the vanilla extract, then add the eggs one at a time, mixing only until incorporated.
- In a medium mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk until combined. Mix only until combined—do not overmix.
- Scoop the cupcake batter evenly into the prepared pan using a #20 scoop or a large spoon. Bake for 18–22 minutes or until the tops spring back when lightly touched. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill with approximately 1 tablespoon of Nutella. Using a piping bag makes filling neat and simple.
- 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. Place the bowl over a saucepan of simmering water set to medium heat. Whisk constantly until the mixture becomes foamy and reaches 150 degrees Fahrenheit (65 degrees Celsius). Remove from heat and beat using the whisk attachment on high speed for 2 minutes. Add the vanilla extract and miniature marshmallows, then continue beating for 2 more minutes until the mixture becomes thick and smooth or until stiff peaks form.
- Transfer the frosting to a piping bag fitted with a large round or star tip. Pipe onto the filled cupcakes. Use a kitchen torch to lightly toast the tops of the frosting or serve untoasted.
Hello! These are adorable. What piping tip is used?
Hi Michelle! I used a large drop flower tip on these cupcakes!
Hi!! I’m going to make these cupcakes for a friend’s bday.. the party is on a Sunday but due to my busy work schedule, I’m going to have to make the cupcakes Thursday and refrigerate them.. do you think they will be okay? Even if I stuff then with the Nutella?
Also.. I’ve never made a marshmallow icing.. would that be okay to make Saturday morning and refrigerate until Sunday.. or should I just make it Sunday morning?
Thanks so much!!
Hi Tracy, I would suggest making the cupcakes early, then stuffing them with Nutella and making the topping on Sunday. Hope that helps 🙂
Thank you!! That does help!! They are going to have to be refrigerated until we eat them.. will that be fine even if the icing is torched?
Yes!
Thank you so much!! They were so delicious!! They went so quickly.. everyone loved them 🙂