There’s something truly magical about combining gooey marshmallow, rich chocolate, and that irresistible Nutella swirl all wrapped up in a cupcake. This Nutella S’mores Cupcakes Recipe brings all those nostalgic campfire flavors right into your kitchen, making it a showstopper for any occasion.

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 Nutella S'mores Cupcakes Recipe
Top Tip
How to Serve Nutella S'mores Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Nutella S'mores Cupcakes Recipe

Why You'll Love This Recipe

I love this recipe because it’s a delightful twist on classic s’mores — all tidy in cupcake form, so no sticky fingers or campfire needed. It’s the perfect balance of textures and flavors that always gets rave reviews.

Layered Textures: Crunchy graham cracker crust meets moist chocolate cake and a creamy Nutella filling—every bite is a little adventure.
Make-Ahead Friendly: You can prep the crust and batter ahead, making your kitchen stress-free the day of your gathering.
Customizable: Whether you want a fluffier frosting or a torched marshmallow top, this recipe lets you make it your own.
That Nutella Surprise: Hidden Nutella centers add that irresistible hazelnut chocolate burst everyone secretly hopes for.

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 in this Nutella S’mores Cupcakes Recipe plays a key role in the flavor and texture balance. From buttery graham crumbs for crunch to warm coffee that deepens the chocolate flavor, here’s why I use what I do and tips for picking quality items.

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: The base that adds that signature s’mores crunch and subtle sweetness—freshly crushed or store-bought both work great.
Kosher salt: Just a pinch to balance sweetness and enhance chocolate flavors.
Unsalted butter: Melts into the crumbs for perfect crust binding and richness.
All-purpose flour: Adds structure to the cupcakes without making them dense; I always sift if lumpy for smooth batter.
Brown sugar: Gives a hint of molasses undertone that complements chocolate beautifully.
Dutch-processed cocoa powder: For a richer, smoother chocolate taste that isn’t too acidic; sift before using.
Baking powder & baking soda: Help the cupcakes rise just right and keep them tender.
Vegetable (or canola) oil: Keeps the cupcakes moist and tender without overpowering flavors.
Egg: Binds ingredients and adds moisture; use fresh and room temperature for best results.
Buttermilk: Adds subtle tang and reacts with baking soda for nice lift and crumb.
Strong hot coffee: Surprisingly boosts the chocolate notes—don’t skip this!
Vanilla extract: Rounds out sweetness and deepens flavor complexity.
Nutella® hazelnut spread: The star surprise filling that’s creamy, nutty, and oh-so satisfying.
Egg whites & sugar (for frosting): Create fluffy, glossy marshmallow frosting that’s both light and sweet.
Vanilla bean paste/extract for frosting: Adds warm aroma and flavor to the meringue 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 often played around with this Nutella S’mores Cupcakes Recipe to make it suit different moods or crowds. Whether you want to amp up the nuttiness or dial down the sugar, here’s how I adjust it for my own kitchen adventures.

Variation: Sometimes I swap Nutella for peanut butter or almond butter for a twist—just as decadent but with a different nutty flavor punch.
Dietary Modification: For dairy-free friends, coconut oil substitutes the butter and oat milk with apple cider vinegar replaces buttermilk nicely.
Frosting Style: Instead of marshmallow frosting, try a rich Nutella buttercream for an even more indulgent cupcake.
Presentation: Adding mini toasted marshmallows on top gives a fun campfire vibe that never fails to impress guests.

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

Step 1: Pressing the Perfect Graham Cracker Crust

Start by mixing your graham cracker crumbs, salt, and melted butter until the texture resembles wet sand—this ensures the crumbs stick together nicely. Spoon this mixture about a tablespoon and a half into each cupcake liner, then press tightly and evenly against the bottom. I like using the bottom of a small glass to gently compact the crust without crushing it to dust. Bake for 10 minutes so it firms up, and then let it cool while you prep the batter.

Step 2: Whisking Up the Moist Chocolate Batter

Combine all the dry ingredients—flour, brown sugar, cocoa powder, baking powder, baking soda, and salt first. Whisk them really well to avoid lumps or pockets of baking soda, which can cause uneven texture. Then add the wet ingredients: oil, egg, buttermilk, coffee, and vanilla. Whisk gently until fully incorporated but don’t overmix—you want the batter smooth but still light and a bit runny. Pour this batter carefully on top of your cooled crust, filling almost to the top of the liners.

Step 3: Baking and Preparing for That Nutella Surprise

Bake the cupcakes for 20 to 22 minutes, checking with a toothpick at the 20-minute mark to ensure they’re cooked through but still moist. Let them cool for 10-15 minutes—this is key to avoid Nutella melting out when filling. Using the end of a pastry tip or a small knife, carve out the center gently to make space for the Nutella filling. I like saving those cupcake cores for a quick snack or mixing into ice cream.

Step 4: Filling with Nutella and Making Marshmallow Frosting

Fill a piping bag (or a ziplock bag with the corner snipped) with Nutella and pipe it right into the hollow centers. Don’t overfill or it’ll ooze out when frosting. Next, make your marshmallow frosting by whisking egg whites, sugar, and salt over simmering water until smooth and frothy—this step took me a few tries to master, but the silky frosting is worth it. Whip it up with a mixer until stiff peaks form, then spread generously on top of each cupcake. For extra flair, I use a kitchen torch to toast the frosting, creating that classic campfire look and flavor.

Top Tip

From my experience making these cupcakes several times, I’ve learned a few tricks that make all the difference between a good batch and a great one.

Crust Pressing: Press your graham cracker crust firmly but don’t over-pack it, so it stays crunchy but doesn’t turn into a rock.
Batter Mixing: Whisk wet and dry ingredients separately before combining; this avoids lumps and ensures a smooth batter.
Nutella Filling: Fill cupcakes after they’re partly cooled to prevent Nutella melting and making a mess.
Marshmallow Frosting: Whisk over simmering water slowly to dissolve sugar completely before whipping, or frosting won’t set properly.

How to Serve Nutella S'mores Cupcakes Recipe

Nutella S'mores Cupcakes - Serving Suggestion

Garnishes

I love sprinkling a few crushed graham crackers on top of the frosting just before serving to echo the crust texture. Sometimes, I roast a few mini marshmallows on toothpicks and stick them right on top for a playful, rustic look. It’s such a fun way to bring that fire-roasted vibe indoors.

Side Dishes

These cupcakes are decadent enough to stand on their own, but if I’m serving them at a party, I like to have fresh berries or a light fruit salad nearby to cut through the richness. A cold glass of milk or a hot espresso pairs beautifully, balancing the Nutella S’mores Cupcakes Recipe’s sweetness.

Creative Ways to Present

For birthdays or cozy gatherings, I assemble the cupcakes on a wooden board surrounded by small bowls of extra Nutella, crushed graham crackers, and toasted marshmallows, so guests can customize their own. Another favorite is placing each cupcake in a mini mason jar with a small spoon tied with a ribbon—perfect for gifting or taking along to potlucks.

Make Ahead and Storage

Storing Leftovers

I store these cupcakes in an airtight container at room temperature if I plan to eat them within a day. If it’s warmer or longer than that, the fridge is best to keep the marshmallow frosting stable. Just be mindful that refrigeration can slightly dry out the cupcakes so bringing them back to room temp before serving helps.

Freezing

Freezing works surprisingly well! I freeze them unfrosted—once cooled, I wrap each cupcake in plastic wrap and then place them in a freezer-safe bag. When ready to serve, thaw overnight in the fridge and frost fresh to keep the frosting looking and tasting perfect.

Reheating

If you want warm cupcakes, I gently microwave them for about 10 seconds before adding frosting. It softens the chocolate and intensifies the Nutella gooeyness without melting the frosting. Trust me, it’s worth the few seconds of patience.

Frequently Asked Questions:

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

Yes, you can substitute regular cocoa powder if that’s what you have on hand, but Dutch-processed cocoa provides a milder, less acidic taste that really enhances the rich chocolate flavor of these cupcakes.

Is it safe to use raw egg whites in the frosting?

This recipe uses a double boiler method to gently cook the egg whites and sugar while whisking, which helps dissolve sugar and kills any potential bacteria, making the frosting safe to eat. Just be sure to follow the instructions carefully.

Can I make these cupcakes vegan?

While this recipe isn’t fully vegan, you can swap ingredients like using flax eggs, plant-based milk with vinegar for buttermilk, vegan butter or oils, and a vegan marshmallow frosting alternative. However, the flavor and texture might slightly differ from the original.

What’s the best way to store leftovers?

Store leftover cupcakes in an airtight container in the refrigerator if not eaten within a day to keep the frosting fresh. Bring to room temperature before serving to revive the cupcake’s soft crumb and flavors.

Final Thoughts

I adore this Nutella S’mores Cupcakes Recipe because it’s such an effortless way to recreate that warm, fuzzy feeling of sitting around a campfire, but from the comfort of your own kitchen. Whether it’s a special occasion or a cozy weekend treat, these cupcakes make sharing joy simple and delicious. Give it a go—you’ll be amazed how a little Nutella and marshmallow magic can light up your day!