Description
Delicious S’mores Cupcakes with a graham cracker crust, rich chocolate cake filled with Nutella hazelnut spread, and topped with fluffy marshmallow frosting. Perfectly balanced sweet treat inspired by classic s'mores flavors.
Ingredients
Scale
For the graham cracker bottom:
- 1 cup graham cracker crumbs
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For the 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
For the 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 preparing the graham cracker mixture.
- Make graham cracker crust: In a medium bowl, combine graham cracker crumbs, salt, and melted butter until the texture resembles wet sand. Evenly divide and firmly press the mixture into the bottom of each cupcake liner.
- Bake crust: Bake the crusts for 10 minutes, then let cool while preparing the cupcake batter.
- Mix dry cupcake ingredients: In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt thoroughly.
- Add wet cupcake ingredients: Add vegetable oil, egg, buttermilk, black coffee, and vanilla extract to the dry ingredients. Whisk until fully incorporated and smooth, with a somewhat runny consistency.
- Fill cupcake liners: Pour the batter evenly over the graham cracker crust in each liner, leaving some room at the top.
- Bake cupcakes: Bake in the preheated oven for 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes for 10-15 minutes.
- Fill with Nutella: Core out the center of each cupcake using a knife or pastry tip. Fill the cavity with Nutella hazelnut spread using a pastry or ziplock bag.
- Prepare marshmallow frosting (double boiler): Place egg whites, sugar, and salt in a heatproof bowl over simmering water for a double boiler. Whisk continuously for 5-6 minutes until sugar dissolves and mixture becomes warm and frothy.
- Add vanilla and whisk to stiff peaks: Remove bowl from heat, stir in vanilla bean paste or extract. Using a mixer, beat on high speed for 5-7 minutes until fluffy and stiff peaks form.
- Frost cupcakes: Spread or pipe the marshmallow frosting onto each cupcake. Optionally, use a kitchen torch to lightly toast the frosting.
- Serve: Enjoy the cupcakes as is or with toasted marshmallow topping.
Notes
- Read the full blog post for additional tips and detailed tricks.
- The frosting recipe yields a light coat on 12 cupcakes; double the frosting ingredients if a thicker layer is desired.
- For best results, use fresh egg whites at room temperature when making the marshmallow frosting.
- Be careful not to let the double boiler water touch the bowl to avoid scrambling the egg whites.
- Substitute black coffee with hot water for a milder chocolate flavor if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
