There’s just something magical about the melty, chocolatey, toasty goodness of campfire treats—so why not bring that vibe right into your kitchen? This Nutella S’mores Cupcakes Recipe captures that warm nostalgia but in a perfectly portable, indulgent cupcake form that’s worth every bite.

The image shows a close-up of a dark chocolate cupcake in a light brown paper liner resting on a round plate with a golden crushed topping and hazelnuts scattered around. The cupcake has three visible layers: the dense-looking dark brown chocolate cake base, a thick layer of white toasted marshmallow cream swirled on top with slightly browned spots, and a drizzled chocolate sauce in a zigzag pattern over the cream. The background has more similar cupcakes blurred out, and the surface is a white marbled texture with a golden dusted area around the plate 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 Nutella S’mores Cupcakes Recipe
Top Tip
How to Serve Nutella S’mores Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Nutella S’mores Cupcakes Recipe

Why You'll Love This Recipe

I remember making s’mores around a campfire as a kid and thinking, “What if I could eat this whenever I want?” This Nutella S’mores Cupcakes Recipe is my modern answer—it combines the crunchy graham cracker base, rich chocolate cupcakes, gooey Nutella filling, and fluffy marshmallow frosting into a showstopper you can bake at home.

Layered Delight: Each cupcake has a graham cracker crust, a chocolate cake base, Nutella center, and marshmallow topping for a perfect balance of textures and flavors.
Nutella Magic: Adding Nutella as a filling amps up the indulgence and keeps those cupcakes rich and moist.
Fun to Make: From pressing the graham cracker crust to piping the marshmallow frosting, every step feels like an enjoyable kitchen adventure.
Impressive Yet Easy: This recipe looks fancy enough for guests but is really straightforward once you break it down.

The image shows a close-up of a cupcake with three clear layers. The bottom layer is crumbly and golden yellow, resembling a graham cracker crust. The middle layer is dark brown, soft, and moist like chocolate cake. The top layer is a swirl of smooth, glossy milk chocolate filling that is partially melting into the cake. On top, there is a toasted white marshmallow cream with golden brown spots, slightly melted and soft in texture. The cupcake is partially broken open, revealing these layers clearly. It sits on a background with a warm brown tone and scattered crumbs around it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I always think of this recipe like building a tiny flavor fortress, and each ingredient holds a crucial spot in making it all work. You’ll want to pick good-quality cocoa and, if you like strong coffee flavor, freshly brewed coffee helps deepen that chocolate taste without making it bitter.

Flat lay of a small white ceramic bowl filled with golden graham cracker crumbs, a few coarse grains of kosher salt scattered beside it, a small white bowl holding melted unsalted butter with a silky sheen, a pile of sifted all-purpose flour with a soft powdery texture, a heap of packed light brown sugar with a moist surface, a small mound of reddish-brown dutch-processed cocoa powder, a small white bowl with smooth vegetable oil shimmering, two large whole brown eggs with clean uncracked shells, a small white bowl of creamy whole buttermilk, a small white bowl with dark hot black coffee emitting slight steam, a small white bowl containing clear vanilla extract, a dollop of glossy Nutella hazelnut spread on white ceramic plate with visible ripples, a small white bowl filled with fine granulated sugar sparkling under the light, a few large white egg whites in a white ceramic bowl appearing translucent and fresh, and a small pinch of kosher salt displayed plainly on the surface, all perfectly arranged with balanced proportions and perfect symmetry, placed 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: Provides that classic crunchy, buttery base that anchors the cupcakes.
Kosher salt: Just a pinch to balance the sweetness and enhance flavors.
Unsalted butter (melted): Holds those crumbs together with richness and moisture.
All-purpose flour: The backbone of the cupcake’s soft yet sturdy texture.
Light or dark brown sugar: Brings caramel notes and moisture to the cake.
Dutch-processed cocoa powder: For a smooth, deep chocolate flavor that’s not too bitter.
Baking powder and baking soda: Leavening agents that help your cupcakes rise perfectly fluffy.
Vegetable or canola oil: Keeps cupcakes moist and tender.
Egg: Adds structure and richness.
Whole buttermilk (or plain kefir): Its acidity tenderizes the crumb and pairs beautifully with cocoa.
Strong black coffee (warmed): Enhances the chocolate depth without tasting like coffee.
Vanilla extract: Adds warmth and rounds flavor.
Nutella® hazelnut spread: The star filling—rich, creamy, and irresistibly nutty.
Egg whites: For that light, glossy marshmallow frosting.
Caster or granulated sugar: Sweetens and helps stabilize the meringue.
Vanilla bean paste or vanilla extract: For an extra aromatic touch in the frosting.

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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

I love that this Nutella S’mores Cupcakes Recipe is a great canvas—you can tweak and personalize it easily. Feel free to swap in dairy-free options or jazz up your frosting with a little toasted coconut or cinnamon for a cozy twist.

Variation: I once swapped Nutella for peanut butter and added mini chocolate chips—unexpected but delicious! Give it a try if you want to experiment.
Dairy-free swap: Use almond milk kefir and a plant-based butter to keep things vegan-friendly without losing moisture.
Frosting twist: Try sprinkling crushed graham crackers on top or adding a drizzle of caramel for extra flair.

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

Step 1: Prep the Graham Cracker Crust

First things first—combine the graham cracker crumbs with salt and melted butter until it feels like wet sand, not dry or mushy. Press this firmly into lined muffin cups; that tight press is key for a sturdy crust. Bake it for 10 minutes until it’s golden and fragrant. It’s tempting to skip, but that crispy bottom is essential for the s’mores vibe.

Step 2: Whisk Together Your Chocolate Cupcake Batter

Combine your dry ingredients in one bowl, then whisk in your wet ingredients including that warmed coffee. The batter should be somewhat runny—that’s perfect. Pour this over your graham cracker crust, making sure to leave a little space at the top so they don’t overflow.

Step 3: Bake, Cool, and Core

Bake for 20-22 minutes and check with a toothpick; it should come out clean. Let the cupcakes cool 10-15 minutes before coring out a small center piece from each to make room for the Nutella filling. I save those little bits for a quick snack or crumble over ice cream!

Step 4: Fill with Nutella and Whip Up the Marshmallow Frosting

Spoon Nutella into a piping bag and fill the hollow centers of your cupcakes, leveling them with the cupcake top. Next, make the frosting by gently heating egg whites, sugar, and salt over a double boiler, whisking constantly until smooth and warm. Then using a mixer, whip into stiff peaks—this step makes the marshmallow frosting glossy and fluffy.

Step 5: Frost, Toast, and Enjoy!

Pipe or spread the marshmallow frosting on top of each cupcake. If you have a kitchen torch handy, give them a quick toast for that signature campfire look and flavor. Serve immediately and watch your friends' faces light up—these cupcakes really steal the show!

Top Tip

I’ve made this Nutella S’mores Cupcakes Recipe a dozen times, and I’ve learned some tricks that really make it come together perfectly every time.

Perfect Crust Press: Press the graham cracker mixture firmly but don’t overdo it—compact enough so it won’t fall apart, but still light and crumbly.
Warm Coffee, Not Hot: Make sure your coffee is warm, not boiling—too hot and it can affect the batter texture.
Whisking the Meringue: Keep whisking your egg whites over the double boiler until the sugar dissolves fully—this makes the fluffiest frosting.
Toasting Safety: If toasting frosting with a torch, move it constantly to avoid burning and get an even golden finish.

How to Serve Nutella S’mores Cupcakes Recipe

Nutella S'mores Cupcakes - Serving Suggestion

Garnishes

I adore topping these cupcakes with a few mini marshmallows toasted right along with the frosting, plus a sprinkle of crushed graham crackers for extra texture. Sometimes I drizzle a tiny bit of chocolate ganache for extra decadence.

Side Dishes

Serve them with a big mug of warm milk or coffee—the contrast between warm drinks and rich cupcakes is heavenly. For parties, fresh berries or a simple fruit salad provide a fresh counterbalance.

Creative Ways to Present

I love arranging these cupcakes on a wooden board surrounded by little bowls of graham crackers, Nutella, and marshmallows so guests can build their own s’mores-in-cupcake form. Perfect for casual gatherings or kids’ parties!

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container at room temperature for a day or two to maintain the frosting’s light texture. After that, the marshmallow frosting can start to weep a bit, so I prefer to eat them fresh.

Freezing

If you want to freeze them, remove the frosting first and freeze the cupcakes in a single layer wrapped tightly. When ready, thaw fully and then pipe fresh marshmallow frosting for best results—this keeps the texture fluffy.

Reheating

Reheat cupcakes gently in a microwave for about 10 seconds—just enough to warm the Nutella slightly and bring out the gooey factor without melting the frosting.

Frequently Asked Questions:

Can I use store-bought graham cracker crumbs?

Absolutely! Store-bought graham cracker crumbs work perfectly here. Just make sure you press them firmly with the melted butter to create that solid base for the cupcakes.

What if I don’t have a kitchen torch to toast the frosting?

No worries! The marshmallow frosting tastes delicious even without toasting. If you want a toasted flavor without a torch, you can briefly place the cupcakes under a broiler for 1-2 minutes, watching closely to avoid burning.

Can I make these cupcakes ahead for a party?

You can bake and fill the cupcakes a day in advance but I recommend waiting to frost them until the day of the party for the best texture and appearance. Store cupcakes without frosting in an airtight container.

Is it okay to use store-bought marshmallow fluff instead of making frosting?

While marshmallow fluff can be used as a quicker alternative, homemade marshmallow frosting has a lighter, airier texture that’s more stable and tastes fresher. But if pressed for time, store-bought fluff can work in a pinch!

Final Thoughts

This Nutella S’mores Cupcakes Recipe isn’t just dessert; it’s a little bite of joy, nostalgia, and kitchen fun all wrapped into one. I honestly love sharing this recipe with friends because it’s straightforward yet feels like an event—amazing for celebrations or just making an ordinary day special. Give yourself permission to enjoy the messy, delicious process and snag a cupcake or two before everyone else does!