We made it to day 5 of S’mores Week! Not gonna lie, I procrastinated on most of these posts and literally woke up panicking about s’mores one night earlier in the week. S’mores took over my life! It was fun though and I’m going to try to talk Nicole into doing another week of themed goodies later in the year!

I made Baked S’mores Doughnuts for my final recipe! I know the baked doughnuts get a lot of crap these days but I love them! And I love the “But they’re just cupcakes baked in a circle” argument because I can be all EXACTLY. They’re cupcakes in the shape of a doughnut so you can eat them for breakfast without any judgment!

This is my standard chocolate doughnut recipe but it has some graham cracker crumbs mixed in! And then a super simple marshmallow glaze with s’more goodies on top. I made these yesterday for my kid’s afterschool snack and he was so excited to see them! It’s been a really long time since I used my doughnut pan so it was quite a treat.

Nicole made a S’mores Cocktail! Happy Friday indeed!

5 from 1 vote
Baked S’mores Doughnuts
For the doughnuts:
  • 3/4 cup all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 cup graham cracker crumbs
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg
For the marshmallow glaze:
  • 1/2 cup marshmallow cream
  • 1 tablespoon boiling water
For serving:
  • coarsely chopped graham crackers marshmallows, chocolate bars
  1. Lightly grease a doughnut tin and preheat the oven to 350F.
  2. Sift together the flour, cocoa powder, baking powder and baking soda. Whisk in sugar, graham cracker crumbs, and salt.
  3. In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  4. Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
  5. Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
To make the glaze:
  1. Pour the boiler water over the marshmallow cream in a small bowl. Whisk until smooth. Spoon the glaze over the doughnuts. Sprinkle with graham crackers, marshmallows, or chocolate if desired.
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