Chocolate donuts dipped in chocolate ganache with toasted marshmallows and crushed graham cracker crumbs sprinkled on top. These s’mores donuts are baked, not fried making them so simple to make!
Sooooo, I’m in a lot of trouble.
Ever since I made these baked s’mores donuts two weeks ago, I’ve been craving them every single morning. Somehow, they seem just a little more interesting than my typical cereal/granola bar ordeal. SOMEHOW.
If you’ve never tried making baked donuts at home, you’re in for a real treat; they’re extremely simple. I made these using a mini donut pan which I bought for $10; worth every penny. And fret not, if you don’t have a mini donut pan, you can use a regular donut pan in its place! (If you have no donut pan, I have nothing to say other than what are you waiting on?! Get one ASAP!)
How to Make Baked S’mores Donuts
There are three main components to these delicious baked s’mores donuts.
1. Chocolate Cake Donut
The chocolate cake donut batter is whisked together by hand in minutes. That’s right, no mixer required. You’ll mix together the melted butter, buttermilk, vanilla, eggs, and sugars in one bowl and the flour, baking powder, baking soda, nutmeg, espresso powder, salt, and cocoa powder together in another bowl. Then you’ll pour the wet ingredients into the dry and mix until just incorporated.
Just a quick note regarding the cocoa powder, I used 3 tablespoons of Dutch-processed cocoa and 1 tablespoon of black cocoa (for a total of 1/4 cup of cocoa). Dutch-processed cocoa gives the donuts a darker color and a more complex flavor, however, you can totally use natural (read: regular) cocoa powder if that’s all you have!
I have to admit, it’s a little tricky transferring the donut batter into the donut pan without making a huge mess. But I do have a little trick that will save you from losing both your patience and your mind. Once the batter is all mixed together, simply spoon it into a large ziplock bag or pastry bag and pipe it into the donut cavities. I know it sounds weird, but it’s the easiest way to get the donut batter neatly into the donut pan. Plus, hello easy clean up.
The bake time is also super quick: only about 10 minutes tops. Once the donuts are out of the oven, let them cool for 2 minutes, invert the pan to release the donuts, then re-grease the donut pan and bake the remaining donut batter.
2. Chocolate Ganache Glaze
While the donuts are cooling, prepare the chocolate ganache glaze. You’ll start out with some dark chocolate that’s been roughly chopped into smaller pieces; you don’t have to perfectly chop the chocolate, just make sure the pieces aren’t too large so they’ll melt easily. Then, you’ll warm up the heavy cream. I typically use the stove-top to heat up the heavy cream, but you can use a microwave too. (If you’re using the microwave put it in for 45 seconds-1 minute, but keep a close eye on it!) Once it’s heated, you’ll pour it right over the chopped chocolate and let it sit for about a minute so the warm heavy cream can work its magic & melt the chocolate. Finally, you’ll whisk it until it starts to come together. It helps to start out slowly whisking in the middle of the bowl and whisking in one direction the whole time. Once the ganache starts coming together, you add the butter which helps give the ganache a rich, shiny sheen and a flavor boost!
The final touch on these baked s’mores donuts are the graham cracker crumbs and mini marshmallows! For the graham crackers, you can either pulse them in a food processor or place a few crackers in a ziplock bag and crush them with a rolling pin.
When it comes to the marshmallows, if you want to be extra fancy (which I promise you do) then you can toast the marshmallows. After popping the marshmallows on the donuts, I gave them a quick little toast using my new favorite kitchen tool. (If you haven’t invested in a blow torch yet, you’re legitimately missing out.)
And that’s all I’ve got!
Delivering you your weekend plans:
Baked S'mores Donuts
For the Donuts:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp espresso powder
- ½ tsp coarse sea salt
- 2 tbsp unsalted butter melted
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
For the Dark Chocolate Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate 70% cacao
- 1 tbsp unsalted butter
- crushed graham crackers
- mini marshmallows
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, cocoa powder, baking powder, baking soda, nutmeg, espresso powder, and salt together in a large bowl. Set aside.
- Whisk the melted butter, buttermilk, vanilla, egg, and sugars together. Pour into the dry ingredients and whisk everything together there are no pockets of flour; be careful not to overmix (otherwise you’ll have tough donuts.) Batter will be slightly thick.
- Pipe the batter into each cavity in the prepared donut pans. They should only be about 2/3 full - if you fill them too much you'll lose the hole in the center of the donut.
- Bake for 8-10 minutes. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack; let them cool completely before adding the ganache. Re-grease the pan and bake the remaining donut batter.
- Make the ganache: Make the ganache while the donuts are cooling. Add the chocolate to a bowl and set aside. Add the heavy cream to a medium saucepan over medium heat on the stovetop. Heat the cream, stirring occasionally, until it starts to boil and bubble up. Give it a stir and pour into the bowl of chocolate. Let sit for 30 seconds, then whisk until smooth.
- Assemble: Dip each donut into the ganache and set (ganache-side up) on a cooling rack that has a piece of wax paper underneath (to catch the drips). Immediately sprinkle with the graham cracker crumbs and place a few mini marshmallows on top of each donut.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.