Nutella Filled S’mores Cupcakes

It’s time to think outside of the fire pit with these incredibly luscious Nutella filled s’mores cupcakes!!  

There is always room for “s’more”- S’mores Moon Pies With Homemade MarshmallowsS’mores Skillet Cookie Cake, and Hershey’s Chocolate S’mores Bars. Piled high with homemade marshmallow frosting, these Nutella filled s’mores cupcakes are sure to be a hit! 

Nutella Filled S'mores Cupcakes topped with toasted marshmallow frosting

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. I wasn’t a huge fan of the chocolate filling. It was fudge-like and was way too firm for the delicate cupcakes that encased it. And then there was the frosting. While it tasted good it didn’t hold its shape and melted all over the place. I took all of those little mental notes into consideration when making these Nutella filled s’mores 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.

Nutella Filled S'mores Cupcakes with filling

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. 

toasted frosting on Nutella Filled S'mores Cupcakes

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!

pile of  Nutella Filled S'mores Cupcakes and toasted marshmallows

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.

Nutella Filled S'mores Cupcakes topped with hershey bar

More of our favorite cupcakes:

Nutella Filled S'mores Cupcakes

Nutella Filled S'mores Cupcakes Recipe

It's time to think outside of the fire pit with these incredibly luscious Nutella filled s'mores cupcakes!!  
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Course: Cupcakes, Dessert
Cuisine: American
Prep Time: 35 mins
Cook Time: 18 mins
Total Time: 53 mins
Servings: 12
Calories: 407kcal
Author: Life Made Simple Team
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Ingredients

  • 8 Tbsp (1 stick) unsalted butter
  • 1/3 c granulated sugar
  • 1/2 c brown sugar
  • 1/2 tsp vanilla extract
  • 2 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 c 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 tsp vanilla extract
  • 1 c miniature marshmallows

Instructions

  • Preheat oven to 350 degrees. Line one muffin/cupcake pan with liners, set aside.
  • 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.
  • 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!
  • 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 a piping bag and filled them that way; it was easy and mess-free!
  • 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.
  • 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. 

Notes

-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.

Nutrition

Calories: 407kcal | Carbohydrates: 63g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 278mg | Potassium: 216mg | Fiber: 2g | Sugar: 47g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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Recipe source: adapted from [url href=”http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X” target=”_blank”]The Smitten Kitchen Cookbook, S’mores Layer Cake[/url][/i]3.2.2708

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Does the recipe include the changes you spoke of earlier on the page or do we need to figure out the changes? Thanks for the great recipe!

  2. 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!!

    1. Hi Tracy, I would suggest making the cupcakes early, then stuffing them with Nutella and making the topping on Sunday. Hope that helps 🙂

      1. 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?