Description
Delight in these decadent S’mores Donuts featuring a graham cracker crust and a rich, cocoa-infused donut base studded with chocolate chips and mini marshmallows. Finished with a luscious chocolate ganache, these baked treats bring the nostalgic campfire flavors of s’mores to your breakfast or dessert table in an irresistible donut form.
Ingredients
Graham Cracker Crust
- 4 sheets graham crackers, crushed
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
Donut Batter
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (107 grams) brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cocoa powder
- 1/2 cup (113 grams) sour cream
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup (85 grams) chocolate, chopped or chocolate chips
- 1/2 cup (21 grams) mini marshmallows
Chocolate Ganache
- 1/4 cup (56 grams) heavy cream
- 1/3 cup (56 grams) chocolate
Instructions
- Preheat and Prepare Donut Molds: Preheat your oven to 350°F (177°C) and spray a donut mold with non-stick spray to prevent sticking. Set the mold aside for later use.
- Make Graham Cracker Crust: In a small bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the mixture is cohesive. Sprinkle about half of this mixture into the bottom of each donut mold evenly, creating a crust base. Set aside the remaining crust mixture for topping.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, brown sugar, salt, baking powder, and cocoa powder until well combined. This will be the dry base for your donuts.
- Combine Wet Ingredients: In a separate bowl, mix the sour cream, melted butter, and egg until smooth and homogeneous. This adds moisture and richness to the donuts.
- Mix Batter: Gently fold the wet ingredients into the dry ingredients, stirring just until almost combined to avoid overmixing. The batter will be thick.
- Add Mix-ins: Carefully fold in the chopped chocolate or chocolate chips and mini marshmallows, distributing them evenly without overworking the batter.
- Fill Donut Molds: Spoon or pipe the batter over the graham cracker crust in the donut molds, filling each cavity. Then sprinkle the remaining graham cracker crust mixture evenly on top of each filled donut mold to add a crunchy topping.
- Bake Donuts: Place the donut pan on a cookie sheet to stabilize and bake in the preheated oven for 15 to 17 minutes. Test for doneness by pressing lightly on a donut; they should spring back when done.
- Cool Donuts: Remove the donut pan from the oven and allow the donuts to cool for 10 minutes in the pan. Then carefully remove the donuts and let them cool completely on a wire rack.
- Make Chocolate Ganache: In a small saucepan, heat the heavy cream over low heat until it just starts to boil. Remove from heat and add the chocolate chips. Let sit for five minutes to allow the chocolate to melt.
- Whisk Ganache: Slowly whisk the cream and chocolate mixture until smooth, glossy, and fully combined, creating a rich ganache.
- Dip Donuts: Dip the top of each cooled donut into the chocolate ganache, coating it generously. Allow the ganache to set slightly before serving.
Notes
- For best results, use fresh mini marshmallows to prevent them from hardening during baking.
- You can substitute sour cream with Greek yogurt if desired for a slight tang and added moisture.
- Ensure the ganache is warm but not hot when dipping donuts to achieve a smooth coating.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat refrigerated donuts briefly in the microwave for a soft and gooey texture before serving.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
