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Baked S'mores Donuts
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4.50 from 6 votes

Baked S'mores Donuts

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: 18 mini donuts
Calories: 137kcal
Author: Mike Johnson


For the Donuts:

  • 120 g all-purpose flour
  • 20 g cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon espresso powder
  • ½ teaspoon coarse sea salt
  • 30 g unsalted butter melted
  • 120 g buttermilk
  • 1 teaspoon 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


  • crushed graham crackers
  • mini marshmallows


  • 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 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground nutmeg, ¼ teaspoon espresso powder, ½ teaspoon 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 teaspoon 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.


Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 115mg | Fiber: 1g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg