Baked S’mores Donuts Recipe — Gooey Campfire Flavor at Home

Chocolate donuts dipped in dark ganache, topped with toasted mini marshmallows and crushed graham cracker crumbs. These s’mores donuts are baked, not fried, and surprisingly easy to make at home.

Baked S’mores Donuts

These baked s’mores donuts combine a tender chocolate cake base with a glossy dark chocolate ganache, crunchy graham crumbs and soft, toasty marshmallows. They’re baked in a donut pan so they’re lighter than fried donuts, and quick enough for an indulgent breakfast or dessert.

Ingredients for Baked S’mores Donuts

These donuts use simple pantry ingredients. Measure carefully for best texture.

• All-purpose flour: 1 cup (120 g)
• Cocoa powder: Dutch-processed gives a deeper flavor; regular unsweetened cocoa also works. For very dark donuts use a mix of Dutch and black cocoa.
• Baking powder & baking soda: small amounts to leaven the donuts.
• Nutmeg: A pinch complements the chocolate; optional if you prefer to omit it.
• Espresso powder: Enhances chocolate flavor without adding coffee taste.
• Salt: Balances the sweetness.
• Unsalted butter: Melted; adds richness.
• Buttermilk: Keeps the donuts moist and tender.
• Vanilla extract: Adds depth of flavor.
• Large egg: Binds and enriches the batter.
• Granulated and dark brown sugar: A combination for the right chew and moisture.
• Dark chocolate (70%): For the ganache; use good-quality chocolate with few ingredients.
• Heavy cream: Heated and poured over chocolate to make ganache.
• Graham crackers & mini marshmallows: Classic s’mores toppings — graham crumbs for crunch and marshmallows for melty sweetness.

How to Make Baked S’mores Donuts

The recipe breaks down into three parts: the chocolate cake donut, the ganache glaze, and the toppings. Each step is straightforward and doesn’t require special equipment beyond a donut pan.

1. Chocolate Cake Donut

Whisk the dry ingredients—flour, cocoa, baking powder, baking soda, nutmeg, espresso powder, and salt—in one bowl. In another bowl whisk the melted butter, buttermilk, vanilla, egg, granulated sugar and dark brown sugar. Combine wet into dry and mix until just combined; a few small lumps are fine. Overmixing can make the donuts tough.

A Note on Cocoa Powder

If you want deeper color and a richer flavor, use Dutch-processed cocoa. If you only have natural cocoa, it will still produce delicious donuts—just a bit lighter in color.

To fill the donut pan neatly, spoon the batter into a large zip-top bag or pastry bag, snip a corner, and pipe into each cavity about two-thirds full. This minimizes mess and helps maintain the donut hole. Bake at 350°F (180°C) for 8–10 minutes until the tops spring back when gently touched. Cool donuts in the pan for 2 minutes, invert to release, then cool completely on a rack before glazing. Re-grease the pan and bake remaining batter.

2. Chocolate Ganache Glaze

Chop the dark chocolate into small pieces and place in a bowl. Heat the heavy cream until just simmering, then pour over the chocolate and let it sit for 30–60 seconds to soften the chocolate. Whisk from the center outward until smooth and glossy. Stir in a small amount of butter for extra shine and richness. If the ganache is too thick to dip, warm it briefly; if too thin, let it cool slightly to thicken.

3. Toppings

Place a wire rack over wax paper to catch drips. Dip each cooled donut into the ganache and set ganache-side up on the rack. Immediately sprinkle with crushed graham cracker crumbs and add a few mini marshmallows. For a toasted finish, lightly toast the marshmallows with a kitchen torch or under a hot broiler for a few seconds — watch closely so they don’t burn.

Baked S’mores Donuts Recipe Troubleshooting & FAQ

Can I halve this recipe?
Yes. If halving, beat the egg and divide by weight (about 50 g for a large egg, so half is roughly 25 g or about 2 tablespoons). Using a scale yields the most consistent results.

Can I use light brown sugar instead of dark?
Yes. Light brown sugar will work; the flavor will be slightly less molasses-forward and the texture marginally less moist, but the donuts will still be tasty.

Is a silicone donut pan OK?
You can use silicone, but metal pans conduct heat more evenly and typically yield better rise and shape. Silicone may produce slightly thinner or flatter donuts.

How do I know when the donuts are done?
Chocolate baked goods don’t show a golden color, so test by gently pressing the top of a donut—if it springs back, it’s done.

Why did my donuts turn out dry?
Dry donuts usually result from too much flour or overbaking. Measure flour by weight or spoon-and-level if using cups, and avoid overbaking.

How should I store them?
These donuts are best the day they’re made. Store leftover donuts in an airtight container at room temperature for up to 2 days.