Fluffy, rich chocolate cupcakes filled with homemade marshmallow cream and topped with Nutella frosting, graham crumbs and marshmallow bits — a decadent treat!
So, I made you cupcakes and I wrote you a book. How is that for a Wednesday??
First: cupcakes. Because chocolate.
Since today is kind of a special day, I wanted to bring you kind of a special treat. I love s’mores everything, all year round. We have a wood-burning fireplace so we eat just as many s’mores in the winter as we do in the summer, but this winter has been so warm that we haven’t had many fires.
But “smore’s cupcakes” just wasn’t BIG enough, you know?
So I added Nutella, because you should add Nutella to everything (I mean, what’s left over in the jar after you’re done with the spoon anyway).
These cupcakes are fluffy, and chocolatey, but they don’t crumble when you hollow them out and fill them. They’re filled with homemade marshmallow cream (though you could use the store bought stuff if you’re really lazy — I just like how easy the homemade stuff is to work with!) and topped with Nutella frosting, graham cracker crumbs and marshmallow bits. Because why not?
Now — the cupcake recipe!
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Nutella S’mores Cupcakes
- 4 ounces milk or semisweet chocolate chopped
- 1/3 cup cocoa powder
- 3/4 cup hot coffee or water
- 6 tablespoons canola oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg white
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 cup butter room temperature
- 1/4 cup Nutella or other chocolate hazelnut spread
- 3 cups powdered icing sugar
- 1 tablespoon heavy cream or milk
- marshmallow bits
- crumbled graham crackers
- Cupcakes:Preheat oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
- In a large bowl, place chocolate and cocoa powder. Pour hot coffee over and let sit for 1-2 minutes. Whisk until smooth. Set aside for 10-15 minutes or until cooled to room temperature (the amount of time this takes will depend on the temperature of your liquid — mine wasn’t very long at all, just warm enough to melt the chocolate).
- Add canola oil and eggs and whisk until smooth. Add the vinegar, vanilla, flour, sugars, salt and baking soda and whisk until smooth.
- Fill paper liners ¾ full — I got 14 cupcakes. Bake for 15-18 minutes, or until a toothpick comes out clean. Set aside to cool.
- Marshmallow filling:Place about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg white, sugar and cream of tartar and whisk until combined.
- Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
- Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
- Frosting:With an electric mixer, beat butter and Nutella together until combined. Add powdered sugar and beat on low until combined. Add heavy cream and beat on high until light and fluffy, adding more sugar or cream to reach desired consistency if necessary.
- Assembly:Using a paring knife, hollow out the middle of the cupcakes, making sure not to cut through the bottom. Don’t discard the cake — those are great for snacking!
- Fill cupcakes with marshmallow filling, then frost with Nutella frosting and garnish with graham cracker crumbs and marshmallow bits as desired. Store in the refrigerator for up to 4-5 days.
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Cupcake recipe adapted from Handle the Heat.
Marshmallow filling recipe from Baked by Rachel.
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