These baked S’mores Donuts are dipped in an incredibly delicious, silky chocolate ganache, and topped off with graham cracker crumbs and toasted marshmallows. It’s the perfect summer dessert!
This recipe was originally published in July of 2018, but I just gave it a refresh with new photos and an improved recipe!
Is it really summer if you haven’t had any s’mores yet? Not to worry – these S’mores Donuts are here to remedy this problem.
These are sort of “cheater” donuts – since they’re baked, not fried. So, they’re a little less authentic, but still super delicious without requiring as much work! Plus, they’re on the lighter side since they’re baked.
How to Make S’mores Donuts:
First, whisk up your batter. It’s so simple that you don’t even need to get out your mixer! This is a rich chocolate batter that will make 34 donuts.
When filling the donut pan (here’s the donut pan I used) make sure not to overfill the cavities, or your donuts won’t have holes in the middle. Fill them about 2/3 full, using about 2 tbsp of batter in each.
Once the donuts are baked, flip the pan upside down to get them out. Let them cool completely while you mix up the ganache!
How to Make the Ganache Topping:
Simply add your chocolate to a bowl, and pour simmering heavy cream over the top. Let that sit for a few minutes, then stir it up with a pat of butter until you have a luscious chocolate ganache.
Like so! Dunk your donuts into the ganache to cover the tops of them, then sit them on a cooling rack over a sheet pan to let the excess drip off.
The Final Touches:
While the ganache is still wet, toast some marshmallows using either a blow torch (spread them on a sheet pan to do this in one easy batch) or the broiler in your oven. Pop a few on top of each donut, add a sprinkle of graham cracker crumbs, and your donuts are complete!
Stand back and admire your work, because these donuts are a treat for the eyes and the stomach!
Love s’mores? Try these recipes next!
- S’mores Tart with Marshmallow Meringue – A soft cookie base with graham rumbs, a luscious layer of milk chocolate, and a toasted marshmallow meringue topping.
- Gooey S’mores Brownies – A gooey, rich layer of brownie is nestled between a layer of graham crackers and a layer of melty chocolate and 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 – you’ll feel like you’re sitting around the campfire!
- Chocolate Stuffed S’mores Chocolate Chip Cookies – These cookies are stuffed with chocolate bar pieces, topped with homemade marshmallow cream, and finished off with a luscious chocolate ganache and a sprinkle of graham cracker crumbs.
Did you make this recipe? Snap a photo and leave a comment!
Rich chocolate donuts are dipped in a silky chocolate ganache, and topped with graham cracker crumbs and toasted marshmallows - delish!
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 Enhances the chocolate flavor - it won't give a coffee taste
- 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 combined.
Bake: Add about 2 tbsp of batter to each cavity in the prepared donut pans. They should only be about 2/3 full - if you fill them too full you'll lose the hole in the center of the donut.
Bake for 10-12 minutes, or until the donuts appear set. 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 if they're sticking a bit, or hit the bottom of the pan to knock them out). Let them cool completely before adding the ganache.
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 over medium heat until just simmering. Pour over the bowl of 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 or 10 seconds at a time, stirring between each interval, until smooth.
Assemble: Dip each donut into the ganache and place (ganache-side up) on a cooling rack that has a piece of wax paper or a sheet pan underneath (to catch the drips). Immediately sprinkle with the graham cracker crumbs and pop a few mini marshmallows on top of each donut.
Serve + Store: Store in an airtight container in the fridge for 2-3 days.
Note: Since this recipe does make quite a large amount of donuts, you can absolutely cut the recipe in half if desired!
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