Description
Delight in these indulgent S’mores Cupcakes featuring a graham cracker crust, rich chocolate cupcake filled with creamy Nutella, and topped with a fluffy marshmallow frosting. Perfectly combining classic s’mores flavors into a handheld treat, these cupcakes are baked to perfection and easily toasted for an added smoky finish.
Ingredients
Scale
Graham Cracker Bottom
- 1 cup graham cracker crumbs
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Chocolate Cupcakes
- 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
Marshmallow Frosting
- 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
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside while preparing the graham cracker crust.
- Make Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, kosher salt, and melted butter until the texture resembles wet sand. Divide evenly into each cupcake liner, about 1.5 tablespoons per cup, and press firmly on the bottom.
- Bake Graham Cracker Crust: Bake the crusts for 10 minutes. Remove and set aside to cool slightly while preparing cupcake batter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and kosher salt until evenly combined.
- Add Wet Ingredients: Add oil, egg, buttermilk, warmed coffee, and vanilla extract to the dry ingredients. Whisk until batter is fully incorporated and somewhat runny.
- Fill Cupcake Liners: Spoon the batter evenly over the graham cracker crust in each liner, leaving some room at the top.
- Bake Cupcakes: Bake for 22 minutes until a toothpick inserted into the center comes out clean. Cool cupcakes for 10-15 minutes before filling.
- Fill with Nutella: Using a knife or pastry tip bottom, cut out the center of each cupcake to create a well. Fill each center with Nutella® using a pastry bag or ziplock bag, filling up to the top.
- Prepare Marshmallow Frosting: Set up a double boiler with simmering water. In a heatproof bowl, combine egg whites, sugar, and salt; whisk continuously over the simmering water until sugar dissolves and mixture is warm and frothy, about 5-6 minutes. Test for no graininess between fingers.
- Whisk in Vanilla and Beat Meringue: Remove from heat, stir in vanilla bean paste or extract. Transfer to a mixer and beat on high until fluffy with stiff peaks form, about 5-7 minutes.
- Frost Cupcakes: Either spread the marshmallow frosting with an offset spatula or pipe it onto the cupcakes. Optionally, use a kitchen torch to lightly toast the frosting before serving.
Notes
- This recipe yields a light layer of frosting for each of the 12 cupcakes; double the frosting ingredients for a more generous topping.
- Ensure the baking coffee is strong to intensify the chocolate flavor without bitterness.
- You can save cut-out cupcake centers to eat as a snack or discard them.
- Use a kitchen torch carefully if toasting frosting to add a traditional s’mores flavor and aesthetic.
- Read the full blog post for more tips and tricks related to ingredient substitutes and troubleshooting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
