S’mores Donuts

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National S’mores Day is coming up in a couple days so here’s a sweet treat to celebrate!

When I make doughnuts, I prefer baked cake donuts rather than fried.  But if you need a good recipe for fried, my go to is The Pioneer Woman’s recipe.

For baked s’mores donuts:

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 stick of butter softened (which is 8 tbs)
  • 1 cup of granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup of milk
  • 1 tsp nutmeg
  • 1 tsp cinnamon


  1. Preheat your oven to 350 F.
  2. Sift together your flour, baking powder, cinnamon, nutmeg, and salt.
  3. Mix together the butter and sugar on medium speed until light and fluffy.  This takes about 5 minutes.  The time does matter!
  4. Add your eggs one at a time on low speed so it does not cause splashing.
  5. Add the vanilla
  6. On low speed again, add flour mix and milk alternating between the two.  Mix until well incorporated into the mixture but be sure not to overmix.
  7. Bake in a donut pan for about 12-15 minutes and until the toothpick comes out dry.  Keep an eye on it depending on your oven as well.  Baked donuts bake quicker than cupcakes.

Chocolate Ganache 

  • 9 ounces of semi sweet chocolate (I usually use Hershey’s chocolate chips).
  • 1 cup of heavy cream

Bring the heavy cream to a boil and pour over the chocolate chips.  Stir until well combined and let it sit to cool.  If it’s still too thick after cooling to dip your donuts in, add more melted chocolate chips.   Dip your donuts in the chocolate ganache and after it dries a bit (not entirely), sprinkle graham cracker crumbs on top.

Marshmallow frosting (if you don’t want to make it, you can skip this step and use marshmallow fluff)

  • 2 large egg whites
  • 1/2 cup of granulated sugar
  1. Add the egg whites and granulated sugar in a heat safe bowl and set the bowl over a saucepan filled with simmering water.
  2. Heat the mixture, whisking until it reaches 160F.
  3. Remove the bowl from the heat and transfer to your stand mixer.  Using the whisk attachment, beat until stiff, glossy peaks form and the bowl is cool to touch.  This should take about 8 minutes.  Add the vanilla extract during your final mixing, if desired.
  4. Sandwich the icing between two donuts or pipe it on the top on each donuts.