Description
Delight in these decadent S'mores Cupcakes featuring a graham cracker crust, moist chocolate cake filled with creamy Nutella, and topped with fluffy marshmallow frosting. Perfect for a nostalgic dessert with a gourmet twist.
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 pans: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside while you prepare the graham cracker mixture.
- Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter until it has a wet sand texture. Evenly divide about 1.5 tablespoons into each liner and press firmly into the bottom.
- Bake crust: Bake the crusts for 10 minutes. Remove and let cool while preparing the cupcake batter.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and kosher salt until well combined.
- Add wet ingredients: To the dry ingredients, add vegetable oil, egg, buttermilk, warm coffee, and vanilla extract. Whisk until the batter is smooth and somewhat runny.
- Fill cupcake liners: Pour the batter evenly over the cooled graham cracker crusts, leaving some space at the top in each liner.
- Bake cupcakes: Bake for 22 minutes or until a toothpick inserted comes out clean. Let cool for 10-15 minutes.
- Fill with Nutella: Cut out the center of each cupcake with a knife or the bottom of a pastry tip. Fill the hollow with Nutella using a pastry or ziplock bag until filled to the top.
- Prepare marshmallow frosting: Set up a double boiler with simmering water. In a heatproof bowl, whisk together egg whites, sugar, and salt over the simmering water until sugar dissolves and mixture is warm and frothy (about 5-6 minutes). Remove from heat, stir in vanilla bean paste/extract.
- Whip frosting: Beat the mixture with a stand or handheld mixer on high for 5-7 minutes until fluffy with stiff peaks that hold shape.
- Frost cupcakes: Spread or pipe the marshmallow frosting onto each cupcake. Optionally torch the frosting lightly for a toasted effect. Serve and enjoy.
Notes
- This recipe yields enough frosting for a light layer on all 12 cupcakes; double the frosting ingredients for a more generous topping.
- Preheat oven fully before baking for even cooking.
- Warm coffee enhances the chocolate flavor in the cupcakes.
- You can save the cupcake centers removed while filling for snacking or crumbs.
- Be careful not to get water into the egg whites when making the frosting to avoid scrambling.
- If you don't have a kitchen torch, the frosting is delicious without toasting.
- Use good quality Nutella for the best flavor.
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: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
