Tuesday, January 14, 2014

S'mores Cupcakes with Nutella Buttercream Frosting


These are just a few of my favorite things. 

It starts with a graham cracker crust that's topped with super moist and fudgy chocolate cake. Half way through the baking process you take half of a marshmallow and stick it right in the middle. Continue baking until it's all ooey and gooey and delicious. 

And if that isn't enough...you top these babies off with some seriously amazing Nutella butter cream frosting. 

Are you drooling yet??? 

S'mores Cupcakes with Nutella Buttercream Frosting
Recipe adapted from Pastry Affair

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted


1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract
12 large marshmallows, cut in half

Preheat oven to 350 degrees. Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes. Cool for 5-10 minutes before filling with cupcake batter.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be thin.

Fill baking cups 2/3 of the way full and bake for 7-8 minutes. Remove pan from oven and place half of a marshmallow into the center of each cupcake. Return to oven and bake for another 7-8 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Nutella Buttercream Frosting
Recipe adapted from Cooking Classy


1/2 (1 stick) cup unsalted butter, at room temperature
1/2 cup Nutella
2  tsp unsweetened cocoa powder
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. 


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