S’Mores Chocolate Donuts

Indulge in your summer camp memories with these delicious s’mores chocolate donuts! They’re perfect for a sweet snack or dessert.

Have you been wanting to try something new in the kitchen? Take a break from your usual recipes and indulge in something that’s sure to tantalize your taste buds.

These S’Mores Chocolate Donuts are not only delicious but also incredibly easy to make. With a chocolate doughnut base, topped with graham cracker crumbs, marshmallow creme, and melted chocolate chips – it will take you straight back to campfire memories!

Whether you have a sweet tooth or are just looking for an exciting new recipe, this is one treat you won’t want to miss out on.

Tips for making the BEST Baked Cake Donuts

1. Ensure your ingredients are all at room temperature before starting.
2. Do not over-work your batter, it can result in very dense donuts. Get it just combined then stop.
3. The batter is very thick and not easy to pipe, do not try to thin it out, it’s supposed to be thick. Just pipe a single ring, the batter will rise quite a bit!
4. I think the biggest thing with baked cake donuts though is managing your expectations. These won’t taste like donut shop style donuts as they aren’t fried.

How to Store Leftover S’Mores Donuts

Leftover cake donuts should be stored at room temperature in an airtight container for up to 2 days.

If you want to keep them for longer, donuts can be stored in the freezer for up to 2 months.

To store donuts in the freezer, first let them cool completely to room temperature. Then, place them in an airtight container or freezer-safe bag, and store them in the freezer.

About the Ingredients for S’Mores Chocolate Donuts

Flour – Be sure to spoon and level your flour so that your crust is nice and light and buttery instead of dense and heavy.

Sugar – We are using a combination of white granulated sugar and brown sugar to get just the right amount of sweetness.

Cocoa powder – Be sure to use unsweetened cocoa powder and not hot chocolate mix.

Baking soda & powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results! (no older than 6 months.)

Egg – It is best if you use a room temperature egg.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Oil – Use a neutral flavoured oil.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Looking for More Delicious Dessert Recipes?

Check out more of my favourite desserts!

These pecan pie bars are the best dessert for family gatherings! With a gooey filling, and loads of pecans, they’re sure to be a hit.

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

These delicious Hawaiian pineapple bars will transport you right to a tropical paradise with their pineapple, coconut and pecan filling!

How to Make S’Mores Chocolate Donuts

Yields: 12 donuts | Prep time: 15 Minutes | Cook time: 14 Minutes

Ingredients:

For the Donuts:

• 1 cup All-purpose Flour
• 1/4 cup Granulated sugar
• 1/4 cup Brown Sugar
• 1/4 cup Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 Large Egg, room temperature
• 1/2 cup Buttermilk, room temperature
• 1/4 cup Vegetable Oil
• 1 teaspoon Vanilla extract

For the Topping:

• 7 oz Marshmallow Creme
• 1/2 cup Mini Marshmallows
• 1/2 cup crushed Graham Crackers
• 1/3 cup Semi Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray.

In a large bowl, whisk together dry ingredients.

In a separate small bowl, whisk together wet ingredients.

Fold wet ingredients into dry just until incorporated.

Use a funnel to transfer batter into donut pan until 2/3 full.

Bake 11-14 minutes until springy and a toothpick inserted in middle comes out clean. Allow donuts to cool in pan for 10 minutes.

Cut each Mini Marshmallow in quarters with scissors.

Warm marshmallow creme in microwave for 30 seconds, and frost donut with creme.

Sprinkle over with crushed graham crackers, then gently press in mini marshmallow pieces.

Toast under broiler or with torch until just browned.

Place chocolate chips in corner of zippered sandwich bag.

Microwave for 45 seconds then knead. If not completely melted, microwave another 15 seconds and knead.

Clip the corner and pipe across top of donuts.