"NEW! 😛 #ad @nutella @thefeedfeed //…Oh my word, y’all!! Whew, these ✨S’MORES CUPCAKES WITH NUTELLA® ✨ are a scrumptious dream this holiday season 🤤🍫🔥 >> Nutella® hazelnut spread (soooo good!) is a delicious combination of roasted hazelnuts + cocoa; it’s filled in the center with a rich, moist, and chocolatey cupcake that sits on top of a buttery graham cracker crust 🤌🏾, no campfire needed when you have these on deck!"
S’mores Cupcakes with Nutella®
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A Note from Feedfeed
The holiday baking season isn't complete until you've whipped up something special with Nutella®. Get inspired to cook with everyone’s favorite hazelnut spread with this delicious recipe.
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- Recipe Card
Prep time: 35mins
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
Graham Cracker Bottom
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
ingredients
chocolate cupcakes
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/3 cup dutch-processed cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup whole buttermilk
- 1/2 cup strong black coffee, hot
- 1 teaspoon vanilla extract
- 1 cup Nutella® hazelnut spread
ingredients
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
Method
Recipe Note:
Step 1
Frosting- this recipe is enough for a light touch of frosting on each of the 12 cupcakes. If you'd like a more generous amount of frosting, simply double the ingredients for the frosting recipe.
To make the graham cracker crust
Step 1
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners and then set aside.
Step 2
In a medium-sized bowl, combine graham cracker crumbs, sugar, salt, and melted butter together. Stir to combine until the mixture feels like wet sand. Evenly divide the graham cracker mixture into each cupcake liner, about 1 tablespoon.. Then gently press down the mixture tightly into the bottom of the paper liner.
Step 3
Bake crust for 10 minutes. Set aside to cool.
To make the chocolate cupcakes
Step 1
In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt together. Then add in the oil, egg, buttermilk, black coffee, and vanilla extract. Whisk together until the batter is fully incorporated. Note: The batter should be somewhat runny.
Step 2
Evenly divide the batter into the cupcake liners directly on top of the graham cracker crust.
Step 3
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 10-15 minutes before filling with Nutella®. Place Nutella® into a pastry bag or ziplock bag. Set aside.
Step 4
Once cupcakes are cool, use a knife or the bottom of a pastry tip to cut out the center of each cupcake. Fiil each cupcake with Nutella®. Set aside.
For the marshmallow frosting
Step 1
Fill a small saucepan with a few inches of water and bring to a simmer.
Step 2
Using the bowl of a stand mixer, add egg whites, sugar, cream of tartar, and salt. Place the bowl over the saucepan.
Step 3
Continuously whisk the mixture together until sugar is dissolved, about 5-6 minutes. Mixture should look foamy. Note: test the mixture by dipping a finger in, you should feel no sugar granules when rubbed between your fingers.
Step 4
Remove from heat. Add to the stand mixer fitted with the whisk attachment. Beat meringue on high speed until stiff peaks for about 5-7 minutes. Stir in the vanilla bean paste/vanilla extract, whisk to fully combine.
Step 5
Use an offset spatula to spread or a pastry bag to pipe the marshmallow frosting onto the cupcakes. Use a kitchen torch to lightly toast the meringue. Serve at room temperature.