Baked S'mores Donuts

4.5 from 6 votes

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!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: Breads & Donuts, S'mores

Servings: mini donuts

Calories: 137kcal

Author: Michael Johnson

Ingredients

For the Donuts:

120 g all-purpose flour
20 g cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp ground nutmeg
¼ tsp espresso powder
½ tsp coarse sea salt
30 g unsalted butter melted
120 g buttermilk
1 tsp vanilla extract
1 large egg (50 g)
50 g granulated sugar
55 g dark brown sugar

For the Dark Chocolate Ganache:

120 g heavy cream
115 g dark chocolate 70% cacao
15 g unsalted butter

Toppings/Garnish:

crushed graham crackers
mini marshmallows

Metric - US Customary

Instructions

Preheat oven to 350°F (180°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.

120 g all-purpose flour, 20 g cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp ground nutmeg, ¼ tsp espresso powder, ½ tsp coarse sea salt
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 and there will be lumps.
30 g unsalted butter, 120 g buttermilk, 1 tsp vanilla extract, 1 large egg, 50 g granulated sugar, 55 g dark brown sugar
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. Once smooth, whisk in the butter until melted and combined.
120 g heavy cream, 115 g dark chocolate, 15 g unsalted butter
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.

crushed graham crackers, mini marshmallows
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Nutrition