Name: S'mores Nutella Cupcakes Recipe
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, melted; 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; 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

There’s something about the gooey blend of chocolate, Nutella, marshmallow, and graham cracker that just hits all the nostalgia buttons. This S'mores Nutella Cupcakes Recipe takes that classic campfire treat and turns it into a dreamy, portable dessert that’s perfect for anytime you want a little sweet escape.

A close-up of a chocolate cupcake in a light brown paper liner with a thick swirl of toasted white meringue on top, showing golden brown char marks. A dark chocolate drizzle is artfully draped over the meringue peak. The cupcake sits on a gold plate with several whole toasted hazelnuts scattered around it and some crumbs lightly dusted on the plate. In the background, more cupcakes with the same topping can be seen slightly out of focus. The plate rests on a white marbled surface. 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 mean, I can’t remember the last time a cupcake recipe made me feel like I was roasting marshmallows around a campfire right in my kitchen. These cupcakes bring together Nutella, chocolate, and marshmallow frosting all in one bite — and trust me, it’s a winning combo every time.

Layered Flavors: The crunchy graham cracker crust sets the stage, giving each bite that classic s'mores crunch.
Nutella Surprise: A heavenly Nutella filling hidden inside each cupcake makes every bite an indulgent treat.
Fluffy Marshmallow Frosting: It’s light, sweet, and can be toasted to perfection if you have a kitchen torch.
Perfect for Any Occasion: Whether for a cozy family night or a special party, these cupcakes always impress.

The image shows a cupcake with three clear layers: the bottom layer is a bright orange crumbly crust, the middle layer is a dark, moist chocolate cake with a soft texture, and the top layer is a thick drizzle of melted milk chocolate inside the cake center. On top of the cupcake is a layer of light, fluffy white marshmallow cream that is toasted to a golden brown in spots, giving it a slightly rough texture. The cupcake liner is brown and the cupcake sits on a white marbled surface with crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances rich and subtle flavors with texture in a way that’s fun to make and satisfying to eat. Every ingredient plays a key part, and if you pick quality basics, you’ll taste the difference.

Flat lay of a small mound of golden graham cracker crumbs, a few flakes of coarse kosher salt scattered near, a small white ceramic bowl filled with melted golden butter, a simple white bowl holding all-purpose flour, a neat pile of packed light brown sugar, a white bowl with rich dark cocoa powder, a small heap of light baking powder, a tiny pile of fine baking soda, a small pinch of kosher salt, a white bowl with clear vegetable oil, a single large whole brown egg with a smooth clean shell, a white bowl of creamy whole buttermilk, a small white bowl with dark black coffee, a small white bowl of amber vanilla extract, a smooth swirl of glossy Nutella hazelnut spread on a white plate, two whole large egg whites in their clean shells, a white bowl with fine granulated sugar, and a tiny pinch of kosher salt placed in a white bowl, all arranged in perfect symmetry 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: The crunchy base that gives these cupcakes that unmistakable “s’mores” character.
Kosher salt: A pinch balances all the sweet layers and enhances the chocolate flavor.
Unsalted butter: Melted and mixed with the crumbs to create the perfect crust texture.
All-purpose flour: Gives structure without heaviness when sifted properly.
Brown sugar: Adds moisture and a hint of caramel sweetness.
Dutch-processed cocoa powder: Deepens the chocolate flavor with a smooth finish.
Baking powder and baking soda: These work together to make sure your cupcakes rise beautifully and tenderly.
Vegetable oil: Keeps the cupcakes moist and tender—don’t swap this for butter here.
Egg: Binds everything together and adds structure.
Whole buttermilk: Tenderizes with its acidity and adds a subtle tang. Kefir works great here too if you want a twist.
Strong black coffee: Enhances the cocoa flavor without making it taste like coffee.
Vanilla extract: Adds warmth and depth.
Nutella hazelnut spread: The melty surprise filling that makes these cupcakes unforgettable.
Egg whites & sugar: The base for a glossy, fluffy marshmallow frosting that’s light as air.
Vanilla bean paste or extract: For that cozy vanilla touch in the frosting.

📝

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’ve found big joy in adding my own little twists to this S'mores Nutella Cupcakes Recipe, and honestly, you can too! Whether you like things extra fudgy or want a dairy-free version, there’s room to make it fit your taste.

Variation: I once swapped buttermilk for coconut milk with a splash of lemon—it gave a subtle tropical note that surprisingly works.
Dietary swaps: You can try almond or oat milk in place of buttermilk, and use vegan Nutella alternatives if you want to keep it dairy-free.
Marshmallow frosting upgrade: Toasting the top with a kitchen torch gives a beautiful caramelized finish and that irresistible campfire vibe.

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

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F and lining your cupcake tin with liners. I like to press the graham cracker mixture firmly into each liner—it really forms a sturdy base and helps avoid crumbly cupcakes later. Bake these for 10 minutes and let them cool while you mix the batter.

Step 2: Mix the Chocolate Cupcake Batter

Mix the dry ingredients well first to avoid lumps. When adding liquids, whisk gently but thoroughly—your batter should look smooth and a bit runny. The coffee here is a game changer! It doesn’t taste like coffee but wakes up the chocolate flavor beautifully.

Step 3: Bake and Cool

Pour the batter over your cooled graham crust, filling each cup about three-quarters full. Bake for about 20-22 minutes until a toothpick comes out clean. Patience here is key - don’t rush cooling or you’ll struggle filling them later.

Step 4: Fill with Nutella

When cupcakes are cool but still a bit warm, cut out centers using a knife or pastry tip. Using a piping bag makes filling with Nutella neat and easy, but a ziplock bag with a snipped corner works just fine. Fill them just to the top—this surprise center is the magic moment.

Step 5: Whip Up the Marshmallow Frosting

Make a double boiler with simmering water so the sugar fully dissolves into the egg whites without scrambling them. Whisk continuously and keep an eye on temperature — smooth, frothy, and sugar-free between your fingers is the goal. Then whip it high-speed until stiff peaks form. It’s such a satisfying transformation to watch!

Step 6: Frost and Toast

Pipe or spread the marshmallow frosting over the cupcakes. If you have a kitchen torch, give them a quick toast to caramelize the tops. If not, they’re still gorgeous and taste divine as-is.

Top Tip

I’ve made these cupcakes more times than I can count, and I want you to get the best result without stress. Here are some tricks I learned the hard way:

Press Your Crust Firmly: When packing the graham cracker crust, don’t be shy—this keeps the base solid and prevents it from falling apart when you bite in.
Don’t Skip the Coffee: It’s subtle but crucial for deep chocolate flavor that’s not bitter or overpowering.
Double Boiler Patience: Keep whisking the egg whites and sugar mixture slowly and steadily to avoid scrambled eggs. Test sugar dissolving by rubbing a tiny bit between your fingers.
Cool Cupcakes Before Filling: Too warm, and you’ll make a mess; too cold, and Nutella gets hard to pipe—aim for warm but not hot.

How to Serve S'mores Nutella Cupcakes Recipe

Garnishes

I usually keep it simple with a sprinkle of crushed graham crackers or tiny marshmallow bits on top of the frosting. It hints at the layers inside and adds a cute texture. If I’m feeling fancy, a little edible gold glitter makes them party-ready.

Side Dishes

Serving these with fresh berries or a scoop of vanilla ice cream balances out the sweetness perfectly. I’ve also paired them with a light fruit salad on the side for summertime gatherings — the freshness contrasts beautifully.

Creative Ways to Present

For birthdays or special events, I like arranging these cupcakes in a small tiered stand and adding little “campfire” signs or mini skewers with marshmallows to keep the theme fun. Wrapping a bunch up as a gift with a rustic ribbon also always scores smiles.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep well in an airtight container at room temperature for up to 2 days if you plan to eat them quickly. Otherwise, store them in the fridge, especially if it’s warm. Just be aware the marshmallow frosting is best enjoyed fresh or soon after refrigeration.

Freezing

I’ve frozen unfrosted cupcakes successfully before — just wrap them individually in plastic wrap and place in a freezer bag. Thaw overnight in the fridge when you’re ready, then add fresh marshmallow frosting. Freezing the frosting itself isn’t recommended as the texture changes.

Reheating

If your cupcakes cool down stiff, I gently warm them for about 10 seconds in the microwave before serving to bring out the soft texture of the cake and Nutella filling—but don’t overdo it or the frosting melts.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

You can, but Dutch-processed cocoa powder has a smoother, less acidic taste which complements the buttermilk and coffee better in this recipe. Using regular cocoa might slightly change the flavor and texture.

What if I don’t have a kitchen torch for toasting the frosting?

No worries! The cupcakes taste amazing even without toasting. If you want a warm toasted flavor, you can place them under a broiler for a brief moment but watch closely to prevent burning.

Can I make these cupcakes ahead for a party?

Absolutely. Bake the cupcakes and store them unfrosted for up to 2 days in the fridge. Add the marshmallow frosting and Nutella filling the day of the party for best texture and flavor.

Is it possible to make the recipe vegan?

You could try substituting plant-based milk like almond or oat milk and vegan egg replacers, plus a dairy-free Nutella alternative. The marshmallow frosting, however, contains egg whites, so consider a vegan meringue frosting as a substitute.

Final Thoughts

Honestly, this S'mores Nutella Cupcakes Recipe holds a special place in my heart because it turns simple, comforting flavors into something a little magical. Whether you bake them for fun, holidays, or just because, I promise these cupcakes will bring smiles and warm memories. Give them a try—you’ll see what I mean!