These baked S’mores Donuts are dipped in a rich, silky chocolate ganache, and topped off with graham cracker crumbs and toasted marshmallows. It’s the most delicious summer dessert!
Why you’ll love this recipe:
- Baked Donuts – This recipe is SO easy because the donuts are baked, not fried!
- Chocolate Ganache – These rich donuts are dunked in luscious chocolate ganache
- Toasted Marshmallows – Is there anything that tastes more like summer than a toasty mallow?
- Greek Yogurt – Greek Yogurt gives an extra moist texture to these donuts. I recommend using full fat.
- Espresso Powder – This enhances the chocolate flavor in the donuts, and will not make them taste like coffee in this small of an amount.
- Vegetable Oil – This also helps keep the donuts super moist and tender.
- Vanilla Extract – Vanilla enhances the flavor of chocolate. Be sure to use real vanilla for the best flavor.
- Greek Yogurt – You can substitute full fat sour cream.
- Espresso Powder – You can leave this out if you don’t already have any on hand.
- Flour – This recipe will theoretically work with a gluten-free all purpose flour blend, but I have not tested it myself.
How to Make this Recipe Step-by-Step:
Step 1: Start by whisking together all the dry ingredients in a large mixing bowl.
Step 2: Add the wet ingredients to the bowl with the dry, and whisk until everything is just combined.
Step 3: Bake the donuts, filling the pans just about 2/3 full so they don’t bake too large and cover the hole in the center. This will take about 2 tablespoons of batter. This is a rich chocolate batter that will make about 34 donuts.
Step 4: Make the chocolate ganache while the donuts cool. Simmer heavy cream and pour it over chopped chocolate, then stir in a bit of butter.
Step 5: Place the dunked donuts onto a cooling rack over a sheet pan to catch the drips. Place a few mini marshmallows on each donut, and toast them with a blow torch. Sprinkle on graham cracker crumbs and dig in!
Expert Success Tips:
- Don’t Over Fill – Don’t overfill the donut pan cavities or the batter will expand too far and cover the hole in the center.
- Let Donuts Cool – The chocolate ganache will be easier to apply if you wait to dunk the donuts until they have cooled.
- Marshmallows – You can use large marshmallows in place of mini.
- Graham Crackers – You could use graham cracker pieces instead of crumbs.
- Smaller Batch – You can cut the recipe in half if you don’t need as many donuts.
Blow Torch: If you aren’t going to use this frequently, you can purchase a smaller kitchen torch. If you’re going to use this more often, I recommend a heavier-duty one. I upgraded to this one last year (click here for the propane torch and here for the propane fuel) and love it! Of course you don’t have to purchase this just for this recipe, but I do think they’re worthwhile to have if you bake often! You can toast meringues with them, like in my S’mores Tart and S’mores Cupcakes, or in a Lemon Meringue Pie.
Serving + Storing this Recipe:
These donuts are best on the first day, but leftovers can be stored in an airtight container at room temperature for an additional day or two.
Try These S’mores Recipes Next:
- S’mores Tart with Marshmallow Meringue – A soft cookie base with graham crumbs, milk chocolate, and toasted marshmallow meringue.
- Gooey S’mores Brownies – A gooey, rich layer of brownie nestled between a layer of graham crackers and a layer of melty chocolate & toasted marshmallows!
- Mini S’mores Cheesecakes with Marshmallow Meringue – A silky chocolate cheesecake base sits atop a crisp graham cracker crust, and is topped off with a toasted marshmallow meringue.
- Chocolate Stuffed S’mores Chocolate Chip Cookies – Chocolate chip cookies stuffed with hersheys, topped with homemade marshmallow cream, and finished with chocolate ganache and graham cracker crumbs.
Did you make this recipe? Snap a photo and leave a comment!
For the Donuts:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup + 2 tbsp brown sugar, packed
- 3/4 cup + 1 tbsp unsweetened cocoa powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder Optional, it enhances the chocolate flavor
- 1 cup milk
- 3/4 cup full fat plain greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
For the Ganache
- 12 ounces semi-sweet or milk chocolate Chips or chopped bars both work
- 2/3 cup heavy cream
- 1 and 1/2 tbsp butter
- 2-3 whole graham crackers
- A few handfuls of mini marshmallows
- Make the donuts: Preheat the oven to 350 degrees. Spray your donut pans with nonstick spray and set aside. In a medium mixing bowl, whisk together the dry ingredients (the flour through the espresso powder). Add the wet ingredients and stir until everything is just combined. Don't over mix.
- Bake: Add about 2 tbsp of batter to each cavity in the prepared donut pans. They should only be about 2/3 full. Bake for 10-12 minutes, or until the donuts appear set and a toothpick inserted comes out clean. Let cool in the pan for a few minutes, then flip the pan upside down over a cooling rack to let the donuts fall out (you may need to ease them out with a butter knife). Let them cool completely.
- Make the ganache: Make the ganache while the donuts are cooling. Add the chocolate to a bowl and set aside. Heat the cream in a small saucepan over medium heat until just simmering. Pour over the chocolate. Let sit for 4 minutes, then add the butter, and stir until everything is smooth and melted. If there are some lumps left, microwave for 10 seconds at a time, stirring between each interval, until smooth.
- Assemble: Dip donuts into the ganache and place on a cooling rack with wax paper or a sheet pan underneath (to catch drips). Immediately sprinkle with the graham cracker crumbs and pop a few mini marshmallows on top of each donut. Toast the marshmallows with a kitchen torch.
- Serve + Store: Store in an airtight container in the fridge for 2-3 days.