The official Draper James Spirit Week may have come to an end (#GOYALL), but we’re still in full tailgate and football mode.

Our friend Elisabeth of the mouthwatering blog Elisabeth & Butter is a football fan too, and she rang in the season with us and her tailgate-friendly Toasted S’mores Cupcakes with Nutella.

Yes, these bad boys are filled with nutella.

Tell us about this recipe.

This recipe is the perfect s’more all in one cupcake! There’s a graham cracker crust on the bottom, moist chocolate cupcake filled with Nutella, and piped with a marshmallow frosting.

Grab a kitchen torch and toast the frosting for that toasted s’mores look and taste!

Why did you choose blue and orange as your tailgate colors?

My football team is Auburn, and my colors were orange and blue. I graduated from Auburn, along with my mom and my siblings! I also started dating my fiancé at Auburn, so it is a special place and we are a big Auburn family.

Do you have anything fun planned for football season?

I’m getting married in October, right in the middle of football season! I am so excited to go to our first Auburn game as a married couple after our wedding.

What makes this recipe perfect for a tailgate or football season?

These cupcakes are perfect for a tailgate because they are simple, easy, and are a pickup dessert–so no utensils required.

We always have bonfires and s’mores during the fall, so this recipe perfect for this time of year.

Could you tell us about these cookies?

I made these decorated sugar cookies and have been making and selling them for years. I made Toomer’s trees cookies which are oak trees at Auburn that fans roll with toilet paper after every win.

What do you think makes Auburn so special?

Auburn will always have a special place in my heart… It was the greatest four years and I loved my time there. It is such a unique and special school because it is all about traditions and family.

Describe your perfect tailgate day.

My perfect tailgate day would be a fall day in Auburn, meeting all of our friends at the a tailgate on the green space in the morning, and having great food, fellowship, and games on TV all day long! Did I mention having great food?

Toasted S’mores Cupcakes filled with Nutella

Yields 18 Cupcakes

Ingredients

For the Graham Cracker Crust:

1 1/4 cups graham cracker crumbs

5 tablespoons salted butter, melted

5 tablespoons granulated sugar

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

6 tablespoons unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

For the Marshmallow Frosting:

1 1/4 cup granulated sugar

3 large egg whites, at room temperature

1 teaspoon vanilla extract

1 tablespoon water

Nutella for filling

Directions

For the Crust:

Preheat oven to 325°F, and line a muffin tin with cupcake liners.

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Spoon about a tablespoon or so of the mixture into each cupcake liner until you’ve made 18.

Press down into the bottom using a small glass and bake for 5-7 minutes, then set entire pan aside to cool.

For the Cupcakes:

Preheat oven to 300°F.

In a mixing bowl, whisk together all the dry ingredients. Add the egg, buttermilk, oil, and vanilla to the dry ingredients and mix using the paddle attachment until combined. Beat in boiling water until combined.

Using a large ice cream scoop or a measuring cup, scoop or pour batter into the cupcake pan on top of the graham cracker crust, filling the liners a little more than halfway full.

Bake for 16-19 minutes or until a toothpick comes out clean. Let cupcakes cool in the pan for a few minutes, and then let them cool completely on a drying rack.

For the Marshmallow Frosting:

Once cupcakes are completely cooled, take a sharp knife and remove a small hole about 1 inch deep in the top of each cupcake, saving the tops and setting them aside.

Fill a piping bag with Nutella, and fill each hole with Nutella. Place the top of each cupcake on top.

In a large heatproof bowl, beat together sugar and egg whites using a handheld electric mixer on high speed until foamy. Place bowl over a pot of barely simmering water and beat on high speed until stiff peaks form, about 10 minutes.

Remove from heat and stir in vanilla and water, then beat for another 2 minutes.

Fill a large piping bag and pipe frosting or simply spread it with a knife. If desired, use a kitchen torch to toast the frosting, being careful not to burn the cupcake liners.

Cover and store cupcakes at room temperature or in the refrigerator for 1-2 days.

Notes: Recipe slightly adapted from http://www.lifeloveandsugar.com

Photography: Brooke Glassford, @brooke_colorbox