S’Mores Chocolate Donuts

S’Mores Chocolate Donuts combine rich chocolate with marshmallow creme, graham cracker crumbs, and melted chocolate for an easy baked treat.

Who says you need a campfire to enjoy s’mores? These S’Mores Chocolate Donuts bring all the classic flavours indoors with rich chocolate cake, gooey marshmallow creme, crunchy graham cracker crumbs, and a drizzle of melted chocolate. Perfect for breakfast, dessert, or an indulgent snack, these baked donuts are easy to make and impossible to resist.

Whether you’re celebrating National S’Mores Day or just craving a chocolatey treat, this recipe is a fun, flavour-packed way to satisfy your sweet tooth anytime.

How to Store Chocolate S’Mores Donuts

• Room Temperature: Store in an airtight container for up to 2–3 days. Marshmallows may firm up slightly.
• Refrigerator: Keep in an airtight container for up to 5 days. Donuts may lose a little freshness.
• Freezing: Wrap each donut individually in plastic wrap and freeze in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.

Ingredients & Substitutions

• Flour – Make sure you spoon and level your flour so that the donuts don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the batter. Only mix until everything is just combined or your donuts won’t be soft and fluffy.
• Sugar – Just plain old white granulated sugar, and some light brown sugar for just the right amount of sweetness. Make sure you pack the brown sugar when measuring.
• Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s cocoa powder.
• Baking Powder & Soda – To leaven your donuts, so they are nice and fluffy. Make sure they are fresh and still active for best results!
• Egg – It is best if you use room temperature eggs when baking.
• 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 – Any neutral flavoured oil will work. You can also use melted butter for better flavour, but the donuts won’t be as moist.
• Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.
• Marshmallow Creme – Use your favourite brand.
• Marshmallows – Mini marshmallows are best here.
• Graham crackers – Crush your own or use graham cracker crumbs.
• Chocolate chips – You can use milk chocolate or even dark chocolate chips instead if you prefer. Just remember that the marshmallow creme is quite sweet.

Looking for More Easy Donut Recipes?

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These Caramel Apple Baked Donuts are a perfect fall dessert with a fun spin on the classic caramel apple!

This Air Fryer Donut Bites recipe starts with canned biscuit dough for the easiest air fryer dessert you can make.

How to Make S’Mores Chocolate Donuts

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

Ingredients

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

For the Toppings

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

Directions

1. Preheat your oven to 350°F (180°C). Lightly grease a donut pan with non-stick cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and baking soda until evenly combined.
3. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients (Image 1) and gently fold together just until combined. Do not overmix.
5. Transfer the batter to the prepared donut pan, filling each cavity about two-thirds full. A piping bag or funnel makes this easier and neater. (Image 2)
6. Bake for 11 to 14 minutes, or until the donuts spring back lightly when touched and a toothpick inserted into the centre comes out clean.
7. Let the donuts cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
8. While the donuts cool, cut the mini marshmallows into quarters using kitchen scissors.
9. Warm the marshmallow creme in the microwave for 30 seconds to soften.
10. Spread a layer of marshmallow creme over each cooled donut.
11. Sprinkle with crushed graham crackers, then top with the marshmallow pieces, gently pressing them into the creme.
12. Carefully toast the marshmallows using a kitchen torch or under the oven broiler until lightly golden. Watch closely to prevent burning.
13. Place the chocolate chips in a zip-top sandwich bag. Microwave for 45 seconds, then knead the bag until smooth. If needed, microwave in 15-second intervals, kneading between each, until fully melted.
14. Snip a small corner off the bag and drizzle the melted chocolate over the donuts.
15. Allow the chocolate to set slightly before serving.