Description
Delicious S’mores Cupcakes with a graham cracker crust, rich chocolate cupcake filled with Nutella, and topped with fluffy marshmallow frosting. Perfect for celebrations or a sweet treat anytime.
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 while preparing the graham cracker crust.
- Make Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter until the mixture resembles wet sand. Divide evenly into cupcake liners, about 1.5 tablespoons each, and press tightly to form a crust.
- Bake Graham Cracker Crust: Bake the crusts for 10 minutes, then remove and let cool while preparing the cupcake batter.
- Prepare Chocolate Cupcake Batter: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, egg, buttermilk, warmed coffee, and vanilla extract; whisk until fully combined and runny.
- Fill Cupcake Liners and Bake: Divide batter evenly over the cooled crusts in liners, leaving some space at the top. Bake for 22 minutes or until a toothpick inserted comes out clean. Cool cupcakes for 10-15 minutes before filling.
- Fill Cupcakes with Nutella: Cut out the center of each cupcake using a knife or pastry tip bottom. Fill the hollow with Nutella using a pastry or ziplock bag until level with cupcake tops.
- Prepare Marshmallow Frosting: Set up a double boiler with simmering water. In a heatproof bowl, combine egg whites, sugar, and salt. Whisk continuously until sugar dissolves and mixture becomes thin and frothy, about 5-6 minutes. Remove from heat and stir in vanilla.
- Whip Meringue: Using a stand or handheld mixer, beat the mixture on high speed until stiff peaks form and it is fluffy, about 5-7 minutes.
- Frost Cupcakes: Spread or pipe the marshmallow frosting onto cupcakes with an offset spatula or pastry bag. Optionally, toast the frosting lightly with a kitchen torch. Serve and enjoy.
Notes
- Read the full blog post for additional tips and tricks.
- The frosting amount yields a light topping for 12 cupcakes; double ingredients for more generous frosting.
- Use fresh egg whites for best meringue results.
- Warming the coffee enhances the chocolate flavor.
- Saving the cupcake centers can be used as cake pops or snacks.
- To toast frosting, a kitchen torch is recommended but optional.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
