I admit, I’ve never been a big marshmallow fan. I know, I know that’s crazy.
But gimme some marshmallows with chocolate and graham crackers and I’ll eat them by the handful! So it comes as no surprise that my next batch of baked donuts would be an homage of one of my favorite desserts. Because when you can’t have a campfire, these baked s’mores donuts are definitely the second best thing.
These donuts would make the perfect sweet for your Valentine. Breakfast for bed, am I right? They are best enjoyed warm out of the oven but still delicious at room temperature. Just be sure to not eat them all before giving them to your valentine!
Homemade S’mores Donuts
Makes 15-18 donuts | adapted from King Arthur Flour
For the donuts:
2/3 c cocoa
1 3/4 c all-purpose flour
1 1/4 c light brown sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c chocolate chips
3/4 c milk
2 tsp vanilla extract
2 tsp white vinegar
1/2 cup melted butter
For the marshmallow glaze:
1 1/2 c powdered sugar
1 tsp vanilla extract
1/8 tsp salt
3 tbsp unsalted butter
2 c mini marshmallows
1 c graham cracker crumbs
- Preheat the oven to 350° and lightly oil a donut pan. If you only have one pan, like me, then you’ll bake them in two batches.
- In a large mixing bowl (I like to use my Kitchenaid metal bowl), combine the cocoa, flour, brown sugar, baking power, baking soda, salt and chocolate chips. Set aside.
- In the bowl of a stand mixer (this is where a glass Kitchenaid bowl is handy), combine the eggs, milk, vanilla, and vinegar.
- Slowly add the egg and milk mixture to the dry ingredients. Add the melted butter and mix until combined and a batter forms. Pour half of the batter into one 6-count donut pan. Be sure to not fill each donut to the top, if you do this the batter will overflow when it’s baked.
- Bake the donuts for 10-12 minutes or until a toothpick inserted into the center of one of them comes out clean.
- Remove them from the oven and place the pan on a wire rack. Allow it to cool for a couple minutes then remove them from the pan and allow them to cool. Re-oil the pan and back the second batch of donuts with the remaining batter.
- While the second batch is baking, make the marshmallow glaze. Mix the powdered sugar, vanilla and salt in a medium bowl. Melt butter and water in a small saucepan over medium heat. Add marshmallows and stir until completely melted. Then whisk the marshmallow mixture into the sugar mixture.
- Dip each baked donut top side down into the marshmallow glaze and then immediately dip it in a shallow bowl of graham cracker crumbs. Place the donuts on a plate and allow the glaze to harden…or eat them immediately!