Name: S’mores Donuts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/3 cup cake flour (or substitute with all-purpose flour); 1/2 cup unsweetened cocoa powder; 2 tablespoons graham cracker crumbs; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup whole milk; 6 ounces dark chocolate, chopped; 1 tablespoon unsalted butter; 2 tablespoons heavy cream; Mini marshmallows; Additional graham cracker crumbs (about 1/4 cup)

Ingredients

1 1/3 cup cake flour (or all-purpose flour)

1/2 cup unsweetened cocoa powder

2 tablespoons graham cracker crumbs

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs (room temperature)

1 teaspoon vanilla extract

1/2 cup whole milk

6 ounces dark chocolate (chopped)

1 tablespoon unsalted butter

2 tablespoons heavy cream

Mini marshmallows

Extra graham cracker crumbs for topping

Instructions

Step 1: Preheat your oven to 350°F. Spray a donut pan with non-stick spray and set it aside.

Step 2: Pulse about 4 graham crackers in a food processor until you have slightly more than 1/4 cup of crumbs.

Step 3: In a small bowl, whisk together the cake flour, cocoa powder, 2 tablespoons of graham cracker crumbs, baking powder, and salt.

Step 4: In a separate bowl, whisk the vegetable oil with granulated sugar and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.

Step 5: Add half of the dry ingredients to the wet mixture, then pour in the milk. Stir to combine, then add the remaining dry ingredients and mix until just combined—avoid overmixing.

Step 6: Transfer the batter to a piping bag, cut off the tip, and pipe the batter into the donut pan, filling each cavity about halfway. Alternatively, you can spoon the batter into the pan.

Step 7: Bake for 8 to 10 minutes, or until a toothpick inserted comes out clean. Remove from oven and invert the donut pan onto a cooling rack; the donuts should slide out easily.

Step 8: While the donuts cool, prepare the chocolate glaze. Combine chopped dark chocolate, butter, and heavy cream in a microwave-safe bowl.

Step 9: Microwave the chocolate mixture in 30-second intervals, stirring each time, until fully melted and glossy.

Step 10: Dip the cooled donuts into the chocolate glaze, then place them back on the cooling rack to let excess glaze drip off.

Step 11: While the glaze is still wet, gently press mini marshmallows onto the donuts so they stick. Sprinkle with the remaining graham cracker crumbs.

Step 12: Use a culinary blowtorch to lightly toast the marshmallows until golden and melty. Serve and enjoy!

Tips & Variations

For a richer chocolate flavor, substitute half of the cake flour with cocoa powder in the dry mix.

If you don’t have a donut pan, you can bake the batter in muffin tins for a similar effect.

To make these vegan, replace eggs with flax eggs and use dairy-free chocolate and milk alternatives.

If you don’t have a blowtorch, you can place the donuts under a broiler briefly to toast the marshmallows—watch closely to avoid burning.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. Because of the marshmallow topping, they are best eaten fresh but can be refrigerated for up to 3 days. Reheat gently in the microwave for about 10 seconds if desired, but the marshmallows may lose their toasted texture.

FAQs

Can I make the batter ahead of time?

It’s best to bake the donuts right after mixing to keep the texture light and fluffy. If needed, you can prepare the dry and wet ingredients separately and combine them just before baking.