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 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
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.
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).
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All I can say is that I’m jealous I didn’t think of these 🙂 Incredible!!! I can’t wait to make these in my own kitchen.
genius. i LOVE baked donuts! ♥ and only 6 servings? well, you just saved my jeans! LOL
Whoa, these sound amazing, I just got a doughnut pan so I see these in my future!!
Wow, these look super delicious!!
S’mores anything is so summery! Love these!
Finally..something that resembles doughnuts that doesn’t involve messing about with yeast! 🙂 They look and sound scrummy!