Name: S'mores Nutella Cupcakes Recipe
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, melted; 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; 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

There’s something magically nostalgic about the blend of chocolate, marshmallow, and graham cracker flavors all wrapped into one delightful treat. This S'mores Nutella Cupcakes Recipe takes that classic campfire favorite and elevates it into a cozy, keep-me-coming-back-for-more cupcake that’s perfect year-round.

A close-up of a chocolate cupcake in a light brown paper liner with a thick swirl of toasted white meringue on top, showing golden brown char marks. A dark chocolate drizzle is artfully draped over the meringue peak. The cupcake sits on a gold plate with several whole toasted hazelnuts scattered around it and some crumbs lightly dusted on the plate. In the background, more cupcakes with the same topping can be seen slightly out of focus. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make S'mores Nutella Cupcakes Recipe
Top Tip
How to Serve S'mores Nutella Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
S'mores Nutella Cupcakes Recipe

Why You'll Love This Recipe

Honestly, I had my doubts when I first combined all these flavors in cupcake form. But the moment I took a bite, I was hooked. This S'mores Nutella Cupcakes Recipe hits every note — creamy Nutella filling, a crunchy graham cracker base, fluffy marshmallow frosting, and a rich chocolate cupcake. It’s like a tiny party in your mouth!

Perfect Flavor Combo: All the iconic s’mores ingredients carefully layered to give you depth and texture with every bite.
Nutella Surprise: The creamy Nutella filling inside each cupcake offers a lush, indulgent twist you won’t want to miss.
Light & Fluffy Marshmallow Frosting: It’s not overly sweet or dense, just a silky cloud of marshmallow goodness.
Fun to Make & Share: Whether it's a casual weekend treat or a festive dessert, these cupcakes always bring smiles.

The image shows a cupcake with three clear layers: the bottom layer is a bright orange crumbly crust, the middle layer is a dark, moist chocolate cake with a soft texture, and the top layer is a thick drizzle of melted milk chocolate inside the cake center. On top of the cupcake is a layer of light, fluffy white marshmallow cream that is toasted to a golden brown in spots, giving it a slightly rough texture. The cupcake liner is brown and the cupcake sits on a white marbled surface with crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this S'mores Nutella Cupcakes Recipe is thoughtfully picked to balance flavor, texture, and moisture. From the crunchy graham cracker crust to the luscious Nutella center, these components create a harmonious cupcake you’ll want to bake again and again.

Flat lay of a small mound of golden graham cracker crumbs, a few flakes of coarse kosher salt scattered near, a small white ceramic bowl filled with melted golden butter, a simple white bowl holding all-purpose flour, a neat pile of packed light brown sugar, a white bowl with rich dark cocoa powder, a small heap of light baking powder, a tiny pile of fine baking soda, a small pinch of kosher salt, a white bowl with clear vegetable oil, a single large whole brown egg with a smooth clean shell, a white bowl of creamy whole buttermilk, a small white bowl with dark black coffee, a small white bowl of amber vanilla extract, a smooth swirl of glossy Nutella hazelnut spread on a white plate, two whole large egg whites in their clean shells, a white bowl with fine granulated sugar, and a tiny pinch of kosher salt placed in a white bowl, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham cracker crumbs: Adds that classic s’mores crunch and a subtle sweetness to the base layer; press firmly for a sturdy crust.
Unsalted butter: Melts into the crumbs to bind them, giving richness without overpowering.
All-purpose flour: The foundation for the chocolate cupcake structure, sift it if you notice lumps.
Brown sugar: Contributes moisture and a deep caramel note that pairs beautifully with chocolate.
Dutch-processed cocoa powder: This chocolate powder gives an intense, smooth cocoa flavor without bitterness—go for it if you can find it.
Baking powder & baking soda: Work together to give your cupcakes that perfect rise and fluffy crumb.
Vegetable (or canola) oil: Keeps cupcakes moist – I switch to canola sometimes for a lighter taste.
Egg: Binds everything together and adds richness.
Buttermilk or plain kefir: Adds acidity, tenderness, and a slight tang that balances sweetness wonderfully.
Strong black coffee: Intensifies the chocolate flavor – trust me, it’s subtle but makes a difference.
Vanilla extract: Enhances all flavors and rounds out the batter.
Nutella® hazelnut spread: The star filling that brings that irresistible Nutella gooeyness inside every cupcake.
Egg whites & sugar: For the marshmallow frosting, they create a light and fluffy topping reminiscent of toasted marshmallows.
Vanilla bean paste or extract: Gives the frosting a natural vanilla aroma and depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this S'mores Nutella Cupcakes Recipe is how it opens the door to your creativity. I like to tweak little things here and there depending on the occasion or what's in my pantry. Feel free to experiment!

Variation: Sometimes I replace Nutella with peanut butter or almond butter for a nutty twist that still gives that gooey surprise inside.
Dietary Modifications: If you're looking for gluten-free versions, almond flour can work, but reduce the amount and keep an eye on texture.
Seasonal Changes: Swap the coffee for a flavored espresso or even a little orange zest to brighten things up.
Frosting Tips: If marshmallow frosting feels intimidating, lightly toasted marshmallows pressed onto a buttercream work great too!

Step-by-Step: How I Make S'mores Nutella Cupcakes Recipe

Step 1: Create the Crunchy Graham Cracker Base

Start by preheating your oven to 350°F and lining your muffin tin with cupcake liners. Mixing the graham cracker crumbs with melted butter and salt feels like making edible sand—pressing this mixture firmly into each cupcake liner is key to a sturdy base that holds up against the wet batter without getting soggy.

Step 2: Bake the Graham Cracker Crust

Bake the crust for 10 minutes and let them cool slightly. This step helps the crust set so it keeps its signature crunch all the way through, even after the chocolate batter and frosting are added.

Step 3: Whisk Together the Chocolate Cupcake Batter

Whisk equal parts love and precision as you mix dry ingredients first: flour, brown sugar, cocoa powder, and leaveners. Then stir in the oil, egg, buttermilk, warm coffee, and vanilla extract. The batter should be smooth and somewhat runny—that’s exactly the right texture to pour over the graham cracker crust.

Step 4: Fill Cupcake Liners and Bake

Divide the batter evenly on top of your graham cracker crust, careful not to overfill so there's room for the Nutella center and frosting. Bake for 20-22 minutes. You'll know they're done when a toothpick comes out mostly clean (a few moist crumbs are okay!). After baking, let them cool 10-15 minutes before moving to the next step.

Step 5: Add the Nutella Center

This is my favorite part! Use a knife or the bottom of a pastry tip to scoop out a little section from the center of each cupcake. Don't toss those cupcake bits—they're perfect for a quick snack or crumble over ice cream. Fill the cavity with Nutella using a piping bag or a ziplock bag with the corner snipped off until it’s just level with the top.

Step 6: Prepare the Marshmallow Frosting

Make a double boiler by simmering water in a small saucepan, then whisk the egg whites, sugar, and salt in a heatproof bowl over the water. Keep whisking until the sugar fully dissolves and mixture becomes frothy and warm. Remove from heat, add vanilla, and beat with a mixer until glossy, fluffy, and stiff peaks form—around 5-7 minutes.

Step 7: Frost and Toast

Spread or pipe the marshmallow frosting atop each cupcake. For an extra special touch, use a kitchen torch to toast the frosting lightly until golden brown and deliciously toasty. If you don't have a torch, popping them under the broiler for a minute works—just watch closely!

Top Tip

Over the years making this S'mores Nutella Cupcakes Recipe, I’ve learned small tweaks make all the difference. Here are my go-to tips that saved my batches and might help you too:

Firm Graham Crust: Press down the graham cracker crust tightly into the liners; it’s the only way to keep the crunch after baking.
Warm Coffee in Batter: Using warm (not hot) coffee amplifies chocolate flavor without adding bitterness.
Check Sugar Dissolution: When whisking egg whites for frosting, rubbing a bit between your fingers to ensure no sugar grittiness is key for smooth meringue.
Don’t Overfill Nutella: Fill the cavity just to the top; too much Nutella can make them messy to eat.

How to Serve S'mores Nutella Cupcakes Recipe

Garnishes

I usually keep it simple with a light dusting of crushed graham crackers and a few mini toasted marshmallows on top for extra texture and eye appeal. Sometimes, I add a small drizzle of melted chocolate or a sprinkle of sea salt flakes for that salty-sweet kick—makes guests raise eyebrows in delight every time.

Side Dishes

This recipe pairs beautifully with a cold glass of milk (classic for a reason!) or a freshly brewed cup of coffee or hot chocolate. For parties, I like serving them alongside fresh berries or a light fruit salad to balance the richness.

Creative Ways to Present

For celebrations, I’ve lined them up in a rustic wooden box with individual cupcake picks—makes them look so dreamy! Another fun idea is stacking them in cupcake towers or decorating with themed toppers for birthdays or summer campfires. It’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After baking and frosting, I store leftover cupcakes in an airtight container in the fridge. The marshmallow frosting holds up well chilled. Bring them to room temperature before serving so the Nutella filling is deliciously gooey again.

Freezing

These cupcakes freeze wonderfully. I recommend freezing unfrosted cupcakes first, tightly wrapped in plastic wrap, then storing in a freezer-safe bag. When ready, thaw completely before filling with Nutella and frosting for best results.

Reheating

If you want to enjoy a cupcake warm, pop it in the microwave for about 10-15 seconds—just enough to soften the Nutella inside. Avoid heating the frosting directly; instead, let the cupcake warm slightly from underneath for the perfect gooey bite.

Frequently Asked Questions:

Can I use store-bought marshmallow fluff instead of making the frosting from scratch?

Yes, you can substitute marshmallow fluff, but the homemade marshmallow frosting in this S'mores Nutella Cupcakes Recipe gives a lighter texture and allows you to toast it for that authentic s’mores experience. Just pipe or spread the fluff and if you want, briefly toast with a kitchen torch.

What’s the best way to remove the cupcake centers for filling?

Using the bottom of a small piping tip or a sharp knife works well. Gently twist or scoop out a small cone shape from the middle, making sure not to pierce the cupcake's edges so the filling stays contained.

Can I make this recipe dairy-free?

You can swap the buttermilk for coconut yogurt or a dairy-free kefir, and use vegetable oil as usual. For the frosting, traditional marshmallow frostings use egg whites so it’s not vegan, but there are vegan marshmallow fluff alternatives you can try as frosting substitutes.

How long will these cupcakes stay fresh?

The frosted cupcakes stay fresh at room temperature for about 1 day, but storing them in the fridge extends freshness to 3-4 days. The frosting holds up better chilled, and remember to let cupcakes come to room temp before eating for the best flavor and texture.

Final Thoughts

This S'mores Nutella Cupcakes Recipe is one of those desserts that feels special, comforting, and a little bit nostalgic all at once. I love sharing it with friends and family because it sparks so many smiles and memories. Once you try it, I bet it’ll find a cozy spot in your baking rotation too — trust me, your kitchen will smell like heaven, and your taste buds will thank you!