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looking down on a smore donut surrounded by other donuts and mini marshmallows on a tan background.
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S'mores Donuts

S'more Donuts have a graham cracker crust, chocolate cake donut base that is packed full of chocolate and mini marshmallows, and a silky chocolate ganache glaze. These donuts can be ready in less than 30 minutes and are perfect for breakfast, brunch, or a sweet snack!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 donuts
Calories 349kcal

Ingredients

For Graham Cracker Crust:

  • 4 sheets graham crackers crushed
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter melted

For Baked S'mores Donuts:

  • 1 cup (120 grams) all-purpose flour
  • ½ cup (107 grams) brown sugar packed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons cocoa powder
  • ½ cup (113 grams) sour cream
  • 2 ½ tablespoons unsalted butter melted
  • 1 large egg
  • ½ cup (85 grams) chocolate chopped or chocolate chips
  • ½ cup (21 grams) mini marshmallows

For Chocolate Ganache:

  • ¼ cup (56 grams) heavy cream
  • cup (56 grams) chocolate

Instructions

For Graham Cracker Crust:

  • Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
  • In a small bowl combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
  • Sprinkle about half of the mixture into the bottom of the donut molds. Set aside.

For Baked S'mores Donuts:

  • In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder, and cocoa powder.
  • In a separate bowl mix the sour cream, melted butter, and egg. Gently fold the wet ingredients into the dry ingredients. Mix until almost combined.
  • Fold In the chocolate and mini marshmallows. Mix until just combined. The batter will be thick
  • Spoon or pipe the batter into the donut pan and place the donut pan on a cookie sheet. Sprinkle the remaining crust mixture on the top of the batter.
  • Put the donuts into the pre-heated oven and bake for 15-17 minutes or until they spring back when lightly pressed.
  • Remove from oven allow and allow to cool in the pan for 10 minutes and then remove and allow to cool fully.

For Chocolate Ganache:

  • In a small saucepan heat the heavy cream over low heat until lightly boiling.
  • Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes.
  • Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
  • Dip the top of each donut into the ganache.

Notes

  • Don’t over mix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Over mixing the batter will make the baked donuts tough.
  • Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner look and it’s easier to fill the molds this way.
  • Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition

Serving: 1donut | Calories: 349kcal | Carbohydrates: 47.1g | Protein: 5.7g | Fat: 16.2g | Saturated Fat: 9.3g | Cholesterol: 51mg | Sodium: 264mg | Potassium: 219mg | Fiber: 1.6g | Sugar: 23.6g | Calcium: 90mg | Iron: 6mg