Tessa's Recipe Rundown
Taste: There isn’t much better than the flavor combination of chocolate, marshmallow, and graham cracker!
Texture: Sort of like those cake doughnuts but with a sticky, smooth marshmallow icing and some crumbly, sandy graham cracker crumbs.
Ease: Very easy.
Appearance: I love the contrast between the dark chocolate doughnuts and the bright white icing.
Pros: Delicious and SO much easier than yeast-based fried doughnuts. Healthier, too.
Cons: The doughnuts don’t last longer than a day.
Would I make this again? Yes.
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Baked S’mores Doughnuts are made with an easy chocolate doughnut that’s baked instead of fried and topped with marshmallow cream and graham cracker crumbs.
S’mores have been on my mind lately. They’re one of those sweet treats you loved as a kid and still love as an adult. Plus, there’s so many fun variations on s’mores. I’ve done quite a few recipes inspired by that classic flavor and texture combination. In fact, this time last year I had a “S’mores Week” here at Handle the Heat full of some pretty tasty recipes. Check it out! By the way, I love my job. Where else would I get to have s’mores week?!
S’mores recipes:
–S’mores Brownies
–S’mores Pop Tarts
–S’mores Cookies
–S’mores Fudge Bars
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Ingredients
For the doughnuts:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup plus 1 tablespoon plain yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
For the icing:
- 1 cup marshmallow fluff
- 2 tablespoons graham cracker crumbs
Instructions
For the doughnuts:
- Lightly grease a 6-hole doughnut tin and preheat oven to 350°F.
- Sift the flour, cocoa powder, baking powder, baking soda, nutmeg, and salt into a medium bowl.
- In another medium bowl whisk together the butter, yogurt, vanilla, egg, and sugars.
- Make a hole in the flour mixture and pour the butter mixture into the hole. Using a rubber spatula, gently stir everything together until there are no more streaks of flour. Mixture will be thick.
- Scoop the batter into a piping bag or ziptop bag and snip a small hole in the bottom corner. Squeeze the batter evenly among prepared doughnut tin. Bake for 8 to 10 minutes, or until doughnuts spring back when touched. Let cool completely on a wire rack.
For the frosting:
- Place marshmallow fluff in a microwave-safe bowl and heat in microwave until melted and smooth, about 40 seconds. Be careful not to let marshmallow puff over the sides of the bowl when heated. Place graham cracker crumbs in a shallow dish.
- Dip one flat side of each doughnut into marshmallow fluff. Place doughnuts on a cooling rack on top of a plate or towel to catch drips. Sprinkle with graham cracker crumbs. Serve.
These came out great! A bit dry but I will add a bit more moisture next time because I swapped out flour for gluten-free flour and I know that tends to make dough dryer. I need to double the recipe though!! When someone else asked about freezing, I had to laugh! There was nothing to freeze excepts the crumbs! HAA!! But if anyone else asks if you can sub out for gluten free, the answer is YES! (1-1 of course)
Julie
Can I make these without yogurt? I really don’t like yogurt!
Hi Brenda! We have only tested these doughnuts using yogurt, and I promise you don’t taste it – the yogurt just brings a moistness to the dough. We definitely don’t recommend just skipping it, as the dough will be way too dry without it. You can try swapping the yogurt for sour cream, as that will generally work as a good substitute. Let us know how it goes 🙂
Can I freeze these after adding the topping or would you freeze and add the topping when you go to serve?
Add some more liquid. Cake donuts aren’t supposed to be dough. I added Kahlua and milk. You can add coffee, because coffee enhances the flavor of chocolate. I also added chocolate chips plus raspberry yogurt in there to be adventurous.
I tried these donuts and they are quite delicious! One question tho…
The mixture, like you said it would be, was indeed thick. It was thick and sticky (kind of like Play-Doh) to the point that spooning it into the pans was far more effective than a bag because they were too thick to be squeezed out. Because I reverted to a spoon, the tops were a bit more uneven and crumbly looking than the smooth undersides, as I couldn’t smooth them out with the spoon without the batter getting stuck to the spoon. Is there something I can do to make the batter easier to squeeze from a bag and less Play-Doh texture? Or is that just how it is supposed to be? (I followed the recipe exactly).
Thanks!
Lauren