Description

These indulgent S’mores Donuts combine the classic campfire treat with a delightful baked twist. Soft cocoa-flavored cake donuts are topped with a rich dark chocolate glaze, mini toasted marshmallows, and crunchy graham cracker crumbs for the perfect balance of flavors and textures reminiscent of traditional s’mores. Ideal for a fun dessert or special breakfast treat.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Chocolate Glaze

6 ounces dark chocolate, chopped
1 tablespoon unsalted butter
2 tablespoons heavy cream

Toppings

Mini marshmallows
Additional graham cracker crumbs (about 1/4 cup)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a donut pan with non-stick spray and set it aside to ensure easy donut release.
Prepare Graham Cracker Crumbs: Place about 4 graham crackers in a food processor and pulse until finely ground, yielding a little more than 1/4 cup of crumbs.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa powder, 2 tablespoons of the freshly ground graham cracker crumbs, baking powder, and kosher salt until evenly combined.
Combine Wet Ingredients: In a separate large bowl, whisk vegetable oil, granulated sugar, and light brown sugar until smooth. Add eggs one at a time and then whisk in vanilla extract until fully incorporated.
Combine Mixtures: Add half of the dry ingredients to the wet ingredients, stirring gently. Pour in the whole milk and mix until incorporated. Add the remaining dry ingredients and mix gently just until combined, being careful not to overmix.
Fill Donut Pan: Transfer the batter to a piping bag and cut off the tip, or use a spoon to fill the donut pan cavities about halfway full to allow room for rising.
Bake Donuts: Place the pan in the preheated oven and bake for 8-10 minutes, or until a cake tester inserted into the doughnuts comes out clean. Remove from the oven and invert the donut pan onto a cooling rack. The donuts should slide out easily.
Make Chocolate Glaze: In a microwave-safe bowl, combine chopped dark chocolate, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the glaze is thick and glossy.
Glaze Donuts: Dip each cooled donut into the chocolate glaze, coating generously. Place the glazed donuts back onto the cooling rack to allow any excess glaze to drip off.
Add Toppings: While the glaze is still wet, gently press mini marshmallows onto the tops of the donuts so they stick. Sprinkle additional graham cracker crumbs evenly over the glazed donuts.
Toast Marshmallows: Use a culinary blowtorch to lightly toast the marshmallows on top of each donut until golden and slightly melted, replicating the classic s’mores experience.

Notes

Ensure your eggs are at room temperature for better batter consistency and rise.
If you don’t have a piping bag, a zip-top plastic bag with the corner snipped can be a handy alternative.
Be careful not to overmix the batter to keep the donuts light and tender.
Use a culinary blowtorch carefully and slowly to avoid burning the marshmallows; keep the flame moving over the surface.
Store leftover donuts in an airtight container at room temperature for up to 2 days to keep them fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: S'mores donuts, chocolate donuts, marshmallow donuts, graham cracker donuts, baked donuts, dessert donuts, chocolate glaze donuts