Nutella S’Mores Cupcakes

By: Katie Jacobs
Art Director and Creator of Stylingmyeveryday.com

It’s that time of the year. Time for pumpkins, apple cider, cool nights with bonfires and my favorite … s’mores. Who can resist a warm melty marshmallow topped with a piece of chocolate (maybe a little Nutella) tucked between two graham crackers? I decided to take this child (and adult) favorite and make it into a heavenly cupcake that boasts all the layers of flavors in a S’more and tastes just like a sophisticated version right off the bonfire.

These S’mores Cupcakes have a super-moist chocolate cake that is grounded by a graham cracker crust, piped full of Nutella and topped with a marshmallow frosting that is torched to simulate a fire’s burn.

Gather around the bonfire (or your living room coffee table) and enjoy these S’more Cupcakes!

Nutella S’Mores Cupcakes

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup cocoa powder

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Nutella

Marshamallow Frosting
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons vanilla extract

Combine the melted butter, sugar and graham crumbs together, mixing well until combined. Spoon about 1/2 tablespoon into each cupcake liner, pressing with the back of a spoon to form a crust.

To make the cake stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake papers about 2/3 full. Bake 22 to 25 minutes. Cool completely. Frost.

For the Nutella filling, fill a pastry bag with Nutella and insert the top straight down into the cupcake, squeezing the ganache inside. You can also use a ziplock bag as your pastry bag or a small spoon – cutting off a small hole in the top of the cupcake and spoon the mixture down in.

For the marshmallow frosting, fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with a 1/2-inch piping tip and pipe it onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch.) Cover the tops in additional graham cracker crumbs and pieces of chocolate.