Nutella Cupcakes Recipe

Nutella s'mores cupcake with toasted marshmallow frosting and a Hershey’s square held by skewers.

5 from 1 vote

Nutella Cupcakes are soft and rich with a lightly spiced graham base, smooth hazelnut filling, and a fluffy swirl topping that toasts perfectly for a sweet finish.

Prep Time35

Cook Time18

Total Time53

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 406kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

8 Tbsp (1 stick) unsalted butter
1/3 c granulated sugar
1/2 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.

Notes

-The marshmallow frosting is best made and torched the same day you plan to serve the cupcakes. You can re-torch it for a crisp finish if serving within 24 hours.

STORE leftover Nutella Cupcakes in an airtight container in the refrigerator for up to 2–3 days. For the best texture, let them sit at room temperature for about 20 minutes before serving to soften the frosting and cupcake. These cupcakes are best enjoyed within 24 hours of frosting.

To FREEZE, store the unfrosted cupcakes in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before filling and frosting.

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