Go Back Email Link

Nutella Stuffed S’mores Cupcakes

Ashley Manila
PRINT RECIPE

Ingredients
 

For the Cupcakes:

  • 3 tablespoons Canola oil (vegetable oil or melted coconut oil may be used in its place)
  • 1 stick (4 ounces) unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream (reduced-fat will work but produce a slightly different texture)
  • 1/2 cup hot water (too hot to touch but not boiling)

For the Chocolate Buttercream:

  • 1 stick unsalted butter
  • 3 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons sour cream
  • 3 tablespoons whole milk or half and half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup Nutella (or a similar chocolate hazelnut spread)

For the topping:

  • 1/4 cup Graham cracker crumbs
  • 12 Marshmallows

Instructions
 

For the cupcakes:

  • Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
  • Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  • In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  • In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined.
  • Divide the batter among the 12 liners in your prepared pan. Bake for 17-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before filling with nutella and frosting.
  • Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of Nutella, then cover again with the carved out cupcake piece. Set aside and make the buttercream.

For the Chocolate Buttercream:

  • Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  • Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high-speed.

For the Toasted Marshmallows:

  • Place the marshmallows on a large baking sheet; set aside. Position one of your oven racks right below the broiler; preheat your oven to broil. Once the oven reaches the broiler setting, place marshmallows in the oven to toast.
  • Warning: The marshmallows toast almost immediately - so stay right near the oven! Once browned, quickly remove the pan from the oven and let cool for a minute or two. Using a spatula remove the marshmallows from the pan and place one on top of each frosted cupcakes. Serve at once for the best results!

Assembly:

  • Frost cooled cupcakes using a piping bag or knife. Top freshly frosted cupcakes (you want the frosting to still be sticky) with graham cracker crumbs, then press a toasted marshmallow on top.
  • Cupcakes will keep, in the fridge, in an airtight container, for up to 4 days.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature