There’s something magically nostalgic about the flavors of campfire nights packed into a single cupcake. This S'mores Nutella Cupcakes Recipe brings together that irresistible combo of chocolate, marshmallow, and hazelnut in a way that’s downright unforgettable—perfect for impressing friends or just treating yourself.

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 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

I’m genuinely excited to share this recipe because it’s a perfect blend of my two favorite desserts: gooey s’mores and rich Nutella. Every bite delivers that toasted marshmallow vibe with a silky, chocolatey surprise inside—plus, it’s surprisingly easy to whip up.

Layered textures: The crunchy graham cracker crust gives these cupcakes a delightful base contrasting with soft, moist cake.
Nutella surprise: Hidden pockets of creamy Nutella center add a luscious, hazelnut twist you won’t see coming.
Fluffy marshmallow frosting: The light, toasted meringue frosting channels campfire marshmallow nostalgia in every bite.
Perfect for gatherings: Whether for a birthday or casual treat, these cupcakes always bring smiles and “wow” moments.

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

Each ingredient plays a key role in balancing tastes and textures—rich cocoa gives depth; the coffee amps up the chocolate flavor; the graham cracker crust adds crunch; Nutella brings creaminess; and the marshmallow frosting finishes with that signature sweet fluff.

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: This creates the classic s'mores base with added crunch and flavor; use fresh crumbs for the best texture.
Kosher salt: Enhances all the flavors and balances sweetness, so don’t skip it.
Unsalted butter: Melted butter binds the graham cracker crust and adds richness without overpowering.
All-purpose flour: The foundation of your cupcake batter; always sift if lumpy for a tender crumb.
Brown sugar: Adds moisture and a subtle caramel note that pairs beautifully with cocoa.
Dutch-processed cocoa powder: Gives a smooth, rich chocolate flavor without bitterness—always sift to avoid lumps.
Baking powder & baking soda: These leavening agents work together to give the cupcakes a nice rise and light texture.
Vegetable oil: Keeps the cupcakes moist and tender—don’t swap for butter unless you want a denser cake.
Egg: Adds structure and richness, helping the cake hold together perfectly.
Buttermilk: Its acidity tenderizes the crumb and adds subtle tang that complements the sweetness.
Strong black coffee: Surprisingly essential to intensify the chocolate flavor—use freshly brewed and warm.
Vanilla extract: Rounds out all the flavors with its warm, sweet aroma.
Nutella® hazelnut spread: For that signature creamy, nutty filling that makes this cupcake truly special.
Egg whites, sugar & salt (for frosting): Whipped into a marshmallow-style meringue frosting that’s fluffy and perfectly sweet.
Vanilla bean paste or extract: Adds an extra touch of flavor to the frosting for that irresistible finish.

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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

This S'mores Nutella Cupcakes Recipe is super versatile—whether you want a lighter frosting or extra Nutella, feel free to tweak it. I love to add a pinch of cinnamon in the batter sometimes for a subtle spice twist.

Variation: On a whim, I swapped the Nutella for peanut butter once and was surprised how well it married with the marshmallow frosting—try it if you like to mix it up!
Dietary tweak: For a dairy-free version, coconut milk yogurt works well instead of buttermilk, and vegan butter fits perfectly in the crust.
More frosting: If you love marshmallow topping like I do, double the recipe for a bigger, fluffier crown of frosting on each cupcake.
Seasonal flair: During fall, a dash of pumpkin spice in the cake elevates it for chilly-weather vibes.

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

Step 1: Press in the Graham Cracker Crust

After preheating your oven to 350°F and lining your muffin tin, mix the graham cracker crumbs with salt and melted butter until it feels like damp sand. I find pressing the mixture firmly into each cupcake liner helps keep that crust crisp instead of crumbling after baking. Bake for about 10 minutes to set the crust, then cool while prepping your batter.

Step 2: Whisk Together the Chocolatey Batter

Combine all your dry ingredients—flour, brown sugar, cocoa powder, baking powder, baking soda, and salt—in a large bowl. Whisk until well blended, then add the wet ingredients: oil, egg, buttermilk, warmed coffee, and vanilla. The coffee might seem unusual but trust me, it deepens that chocolate flavor like magic. The batter will be slightly runny—that’s perfect.

Step 3: Fill, Bake & Cool

Divide the batter evenly over the cooled graham cracker crusts—leave a little room at the top so they don’t overflow. Bake for 20-22 minutes. I always poke with a toothpick around the center since the Nutella filling goes in later. Once baked, let them cool for at least 10-15 minutes before moving on.

Step 4: Add the Nutella Filling

Use a small knife or the back of a pastry tip to carve out a little well in the center of each cupcake. I save the trimmed bits for a quick snack—taste testing is a must! Spoon or pipe Nutella into these wells just until flush with the cupcake top. This hidden gem will melt perfectly against the warm cupcakes once all assembled.

Step 5: Whip Up the Marshmallow Frosting

Set up a double boiler with simmering water, then whisk together egg whites, sugar, and salt in a heat-safe bowl over it. It takes about 5-6 minutes before the mixture feels smooth and sugar-free between your fingers—this step is crucial for a silky, stable meringue. Remove from heat, stir in vanilla, and beat with a mixer until stiff peaks form. Spread or pipe this glossy frosting lavishly on each cupcake.

Step 6: Toast or Serve As-Is

To truly bring the s’mores vibe home, use a kitchen torch to lightly toast the marshmallow frosting until golden spots appear. No torch? No problem—these cupcakes are just as delicious without! Serve immediately or chill briefly to set the frosting.

Top Tip

After testing this S'mores Nutella Cupcakes Recipe several times, I’ve found a few tricks that really make these cupcakes shine—the kind of tips I wish someone had told me the first time I made them.

Firmly press the crust: This is key to preventing crumbly bottoms—think compact rather than loose.
Use fresh coffee: Brew it right before mixing the batter to preserve that bold chocolate boost.
Test sugar dissolving carefully: When whisking your egg whites and sugar over the heat, rubbing a bit between fingers should feel smooth—skip this and your frosting could be gritty.
Don’t overbake: Cupcakes continue cooking a bit after removal, so check toothpick early if unsure to keep them moist.

How to Serve S'mores Nutella Cupcakes Recipe

Garnishes

I personally love sprinkling a few extra graham cracker crumbs or mini chocolate chips on top of the marshmallow frosting, especially if I torch it. It adds texture and makes the cupcakes look extra festive—perfect for sharing!

Side Dishes

These cupcakes pair wonderfully with a simple cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert plate. For a party, adding fresh berries on the side brings a refreshing contrast to the rich sweetness.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a rustic wooden board surrounded by toasted marshmallows and whole hazelnuts to highlight the flavor profile. Wrapping each cupcake with a little gingham ribbon makes them irresistible party treats.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge. Because of the marshmallow frosting, they’re best eaten within 2 days to enjoy optimal texture and flavor. Letting them sit at room temp for 20 minutes before serving brings back their softness.

Freezing

If you want to freeze these cupcakes, I recommend freezing them first without the frosting. Once thawed, whip up the marshmallow frosting fresh or freeze dollops of it separately to pipe on top later. This method keeps the frosting from turning watery after thawing.

Reheating

To reheat, let cupcakes come to room temperature, then warm gently in the microwave for 8-10 seconds if desired—that melts the Nutella inside delightfully. Avoid overheating so the frosting doesn’t lose its fluff.

Frequently Asked Questions:

Can I substitute Nutella with another spread?

Absolutely! Though Nutella’s unique hazelnut-chocolate flavor is key to this recipe, you can try peanut butter, almond butter, or even chocolate ganache if you want to experiment. Keep in mind the flavor profile will change.

Why does the recipe call for coffee in the batter?

Coffee enhances the chocolate flavor without making the cupcakes taste like coffee. It intensifies the cocoa notes, resulting in a richer, deeper chocolate taste. Using warm coffee also helps the ingredients combine more smoothly.

How do I know when the marshmallow frosting sugar is dissolved?

When whisking egg whites and sugar over the double boiler, check by dipping a clean finger and rubbing it—if you feel any sugar granules, keep whisking. Once the texture is smooth and slightly frothy, the sugar has dissolved properly, ensuring a silky fluffy meringue.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum for structure. Keep an eye on baking time as gluten-free batters can bake a little differently. The graham cracker crumbs would also need a gluten-free alternative to stay safe.

Final Thoughts

This S'mores Nutella Cupcakes Recipe holds a special place in my baking repertoire because of how effortlessly it captures the joy of campfires indoors. They’re a bit nostalgic, a bit indulgent, and totally crowd-pleasing. I can’t recommend them enough if you want a dessert that’s impressive but approachable—bake these for your next gathering and watch everyone’s faces light up!