Description
Delightfully rich and gooey S’mores Cupcakes with a crunchy graham cracker crust, moist chocolate cake filled with Nutella, and topped with a fluffy marshmallow frosting that can be toasted for an extra special 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 and prepare muffin tin: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside while you prepare the graham cracker crust.
- Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter. Stir until mixture resembles wet sand. Divide evenly among cupcake liners, about 1.5 tablespoons each, and firmly press into the bottoms of the liners.
- Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and cool while preparing the cupcake batter.
- Prepare cupcake batter: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, egg, buttermilk, coffee, and vanilla extract, whisking until fully combined and slightly runny.
- Fill cupcake liners: Pour the batter evenly over the graham cracker crusts in the liners, filling almost to the top but leaving a little space.
- Bake cupcakes: Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes for 10-15 minutes before filling.
- Fill with Nutella: Using a knife or the bottom of a pastry tip, cut out the center of each cupcake. Fill the hollow with Nutella using a pastry or ziplock bag until the Nutella reaches the top.
- Prepare marshmallow frosting: Set up a double boiler by simmering water in a small saucepan. In a heatproof bowl over the simmering water (not touching), whisk egg whites, sugar, and salt continuously for 5-6 minutes until sugar dissolves and mixture is warm and frothy. Remove from heat and whisk in vanilla.
- Beat meringue: Using a stand mixer or hand mixer, beat the mixture on high speed for 5-7 minutes until fluffy and stiff peaks form without weeping.
- Frost cupcakes: Spread or pipe the marshmallow frosting onto each cupcake. Optionally, toast the frosting using a kitchen torch for a golden finish. Serve and enjoy!
Notes
- Read the full blog post for additional tips and tricks to perfect the recipe.
- For more generous frosting coverage, double the frosting ingredient quantities.
- Be sure the sugar is fully dissolved in the meringue mixture to avoid grainy frosting.
- Use a kitchen torch carefully to lightly toast the marshmallow frosting if desired for an authentic s'mores experience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
