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S'mores Donuts with chocolate ganache, toasted marshmallows, and graham cracker crumbs on a light gray surface.
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S'mores Donuts

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! 
Course Dessert
Cuisine Dessert
Keyword Baked Donuts, Summer Desserts
Prep Time 45 minutes
Cook Time 10 minutes
Servings 34 donuts
Author Stephanie Simmons

Ingredients

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

For Topping

  • 2-3 whole graham crackers
  • A few handfuls of mini marshmallows

Instructions

  • 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. 

Notes

Note: Since this recipe does make quite a large amount of donuts, you can absolutely cut the recipe in half if desired!