Description
Delight in these decadent S’mores Cupcakes with a crispy graham cracker crust, moist chocolate cupcake filled with creamy Nutella, and topped with fluffy marshmallow frosting that you can toast for the perfect campfire-inspired treat.
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 Pan: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- Make Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, kosher salt, and melted butter until the texture resembles wet sand. Divide the mixture evenly into cupcake liners, about 1½ tablespoons each, and press firmly to form a crust.
- Bake Crust: Bake the graham cracker crust for 10 minutes, then remove from oven and allow to cool while preparing the cupcake batter.
- Make Cupcake Batter: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and kosher salt. Add oil, egg, buttermilk, warmed coffee, and vanilla extract. Whisk until smooth and fully incorporated. Batter will be somewhat runny.
- Fill Cupcake Liners: Divide the batter evenly over the cooled graham cracker crusts, leaving a little space at the top.
- Bake Cupcakes: Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 10-15 minutes.
- Fill Cupcakes with Nutella: Core out the center of each cupcake with a knife or pastry tip. Fill each cavity with Nutella using a piping bag or ziplock bag, filling up to the top.
- Prepare Marshmallow Frosting: Place egg whites, sugar, and pinch of kosher salt in a heatproof bowl set over simmering water (double boiler). Whisk continuously for 5-6 minutes until sugar dissolves and mixture is frothy and warm to the touch.
- Whisk in Vanilla and Beat Meringue: Remove bowl from heat, stir in vanilla bean paste or vanilla extract, then beat with a stand or handheld mixer on high speed until stiff peaks form, about 5-7 minutes.
- Frost Cupcakes: Use an offset spatula or pastry bag to spread or pipe marshmallow frosting atop each cupcake. Optionally, lightly toast the frosting with a kitchen torch for a toasted effect.
- Serve: Enjoy your S’mores Cupcakes immediately or store for later consumption.
Notes
- This recipe yields a light layer of marshmallow frosting; double the frosting ingredients for a more generous topping.
- Ensure sugar is fully dissolved during frosting preparation to avoid grainy texture.
- Nutella can be substituted with any chocolate hazelnut spread if needed.
- For toasting frosting, a kitchen torch is ideal, but use the oven broiler briefly with close monitoring if a torch is unavailable.
- Let cupcakes cool sufficiently before filling and frosting to prevent melting.
- Read the entire recipe carefully before starting for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
