Filed Under: Chocolate | Dessert | Donut | S'mores

Baked S’mores Doughnuts

Recipe By Tessa Arias
July 30th, 2012
5 from 1 vote
5 from 1 vote

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.

Yield: 6 doughnuts

Prep Time: 15 minutes

Cook: 10 minutes

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.

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.
Baked S'mores Doughnuts

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 Ice Cream
S’mores Pancakes
S’mores Cupcakes

Baked S'mores Doughnuts

5 from 1 vote

How to make
Baked S'mores Doughnuts

Yield: 6 doughnuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
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.


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:

  1. Lightly grease a 6-hole doughnut tin and preheat oven to 350ยฐF.
  2. Sift the flour, cocoa powder, baking powder, baking soda, nutmeg, and salt into a medium bowl.
  3. In another medium bowl whisk together the butter, yogurt, vanilla, egg, and sugars.
  4. 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.
  5. 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:

  1. 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.
  2. 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.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Halloween Cake Tin — July 30, 2012 at 1:38 am

    Finally..something that resembles doughnuts that doesn’t involve messing about with yeast! ๐Ÿ™‚ They look and sound scrummy!

  2. #
    Blog is the New Black — July 30, 2012 at 2:31 am

    S’mores anything is so summery! Love these!

  3. #
    I’m At Home Baking — July 30, 2012 at 8:33 am

    Wow, these look super delicious!!

  4. #
    Cathy @ Noble Pig — July 30, 2012 at 1:40 pm

    Whoa, these sound amazing, I just got a doughnut pan so I see these in my future!!

  5. #
    Lynna — July 31, 2012 at 2:35 am

    genius. i LOVE baked donuts! โ™ฅ and only 6 servings? well, you just saved my jeans! LOL

  6. #
    Melinda (Kitchen Tested) — July 31, 2012 at 6:54 pm

    All I can say is that I’m jealous I didn’t think of these ๐Ÿ™‚ Incredible!!! I can’t wait to make these in my own kitchen.

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  8. #
    Jed Gray (sportsglutton) — September 27, 2012 at 1:15 pm

    Hi Tessa,

    Not sure if the e-mailed I sent you yesterday ended up in your spam box, but I wanted to feature a link to your recipe (via your image) in my Friday Football Fix. Please let me know if this is agreeable.

    Many thanks!!


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    Your post is very interesting. Ive read your blog for few days now and I trully enjoy your blog. Thank you for your great work!

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    Hey there Im curious if I may use this post in one of my blogs if I link back to you? Thanks

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  13. #
    Lauren — July 12, 2017 at 7:33 pm

    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).



  14. #
    Phoebe — February 5, 2019 at 4:44 pm

    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.

  15. #
    Melissa Boucher — July 20, 2020 at 8:21 am

    Can I freeze these after adding the topping or would you freeze and add the topping when you go to serve?

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