Not in the mood for chocolate buttercream, but still crave something totally rich and indulgent? Let me take care of that for you. This Nutella frosting has a lighter chocolate taste from the Nutella, plus irresistible hazelnut and vanilla flavors. It pairs perfectly with chocolate, vanilla, mocha, pumpkin, banana, and basically any other flavor cake flavor.

As far as texture goes, it reminds me of the filling from my dark chocolate mousse cake. Creamy and airy, but decadently rich. One spoonful and you’ll lose all self control. Trust me, I know from experience!

Nutella Buttercream Frosting Ingredients

Unsalted Butter: Start with room temperature butter here. Remember that room temperature butter is cooler than you think. If the butter is too warm, the frosting will taste greasy.
Confectioners’ Sugar: Confectioner’s sugar is the bulk of this frosting, sweetening it and binding the ingredients together.
Nutella: Chocolate hazelnut spread is the star of the show today. Tip: if you’re not using a fresh jar, the Nutella can get a little thick and clumpy. Make sure you give it a good stir before measuring and using in this recipe.
Heavy Cream or Milk: Liquid thins out and adds creaminess to the frosting. You can use heavy cream or milk, dairy or nondairy.
Vanilla Extract: Vanilla extract adds incredible flavor.
Salt: A pinch of salt offsets all the sweetness.

What Tastes Best with Nutella Frosting?

Browse my cake recipes and cupcake recipes for more flavor inspiration. The frosting recipe below is enough for 12-16 cupcakes, a quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Use Leftover Nutella For:

Nutella Frosting

★★★★★5 from 2 reviews

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 3 cups

Description

This homemade Nutella frosting is unbelievably creamy and made from 6 simple ingredients. It holds its shape when piped and tastes fantastic on chocolate cupcakes, pumpkin cake, vanilla cake, and so much more.

Ingredients

1 cup (230g) unsaltedbutter, softened to room temperature
4 cups (460g) confectioners’ sugar
3/4 cup (225g) Nutella
1/3 cup (80ml) heavy cream or whole milk
1 teaspoon pure vanilla extract
pinch salt

Instructions

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of heavy cream or milk will help thin the thawed frosting out again, if needed.

Notes

Two of my favorite piping tips are the Wilton 1M tip and the Wilton #12 round tip. (Affiliate links.) Both used in the photos above.
Quantity: This recipe is enough for 12-16 cupcakes, a quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Home » Recipes » Desserts » S’mores Cookie Cups

S’mores Cookie Cups

Last updated on February 18, 2020 by John K. 13 Comments Originally Published: February 18, 2020

These decadent s’mores cookie cups are a must bake treat for all dessert lovers! A cinnamon-flavored cookie base filled with creamy chocolate ganache, topped with toasted homemade marshmallow fluff makes for a delicious treat!

A photo of S'mores cookie cups with one cut in half.

German Chocolate Cake

Chocolate, toasted marshmallows and a cinnamon cookie make for a very delicious dessert! For those of you who haven’t tried making them, cookie cups are super easy and SO versatile! Use any filling imaginable for a panoply of flavors! Apple pie, butterscotch, salted caramel even lemon curd!

HOW DO YOU MAKE COOKIE CUPS?

To make cookie cups you add cookie dough to a muffin tin, bake until done then use a cylindrical tool like a shot glass or tablespoon to create a well, which you then fill with something delicious!

A FEW TIPS AND POINTERS

Add a few more tablespoons of cream if you want your chocolate center more molten. You can also try adding in brandy or bourbon for an EXTRA treat
When creating your “well” in your cookie cups, be sure to do so right after they’re taken out of the oven.
To speed up the process of making the fluff after you’ve poured in the molten sugar, lay a bag of ice or frozen peas around the bowl of the stand mixer to bring it down to room temperature faster.
You can modify your cookie cups if you want a lighter treat by putting in more fluff and less ganache.
If you want a smaller portion make a smaller flat cookie, once its cooled, pipe a dollop of ganache on the center and pipe your dollop of fluff on top and toast like you would normally.

STEPS TO MAKE THESE S’MORES COOKIE CUPS:

A photo showing steps on how to make s'mores cookie cups.

HOW DO YOU MAKE S’MORES CUPS?

To make the cookie dough; pre heat the oven to 350 degrees F. Sift all the dry ingredients together. In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.
Once your cookie dough is ready, take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes and remove them from the oven.
Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.” Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.
To make the fluff; pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar. Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar and continue mixing.
In a pot add corn syrup and only 2/3 cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees, then slowly pour it in the stand mixer once you’ve reached the soft peaks stage.
For the filling; Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together. (Give a few 30 second bursts at half power in the microwave if the chocolate isn’t fully melted).
For the assembly; transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.
Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate. Torch the meringue to a brown surface and ENJOY!

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Chocolate Cookie Cups

Ultimate S’mores

S’mores Cake

Hot Chocolate Marshmallow Cookies

If you’ve tried these s’mores cookie cups then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

5 from 7 votes