S’mores donuts are baked graham cracker cake donuts topped with chocolate ganache, toasted vanilla meringue, and crushed graham crackers!
Friends. *deep breath*. This recipe was one of the first ones ever published on my website and it is still one of the best. It hasn’t gotten much attention in the last few years because, well, no one saw it. Even if they did, the photos definitely didn’t do it justice so the whole post got a glow up.
Whisk in the heavy cream until it’s completely smooth.
Fold in the dry ingredients just until they’re fully combined.
Pipe into donut molds and bake.
melted butter mixed with sugar and eggheavy cream mixed in, add dry ingredientsfinished batterDont batter in donut pandonuts finished baking
Chocolate Ganache
Melt the chocolate with the heavy cream, let it cool completely. Set aside.
the chopped chocolate or chocolate chips pour the hot cream on topmelted chocolate ganache for the chocolate dripcooled chocolate ganache
Marshmallow Fluff
Whisk sugar, cream of tartar and egg whites over a double boiler.
Sugar has to be fully dissolved in the egg whites before whipping & reaches 170F (77C).
Egg whites and sugar fully whipped into a fluffy meringue, about 10 minutes. Remove half of the meringue and set it aside.
If you’re not familiar with Swiss Meringue, I have a whole post to help!
raw egg whites and sugar in the bowl of a stand mixeregg whites and sugar cooking over a double boilercooked egg whites with sugar dissolvedMarshmallowy Swiss meringue
Use culinary torch to toast the meringue and sprinkle with graham crackers crumbs.
graham cracker donutdonut frosted with chocolate ganachedonut topped with homemade marshmallow fluff meringue toasted with sprinkle of graham crackers
How To Store S’mores Donuts
I like to refrigerate these because of the meringue made with egg whites. I place them in a large, shallow airtight container because stacking them makes a mess. They’re good for up to a week but dry out over the course of a week in the fridge, of course.
If you want to freeze them, place the airtight container in a freezer bag as well. They can be frozen for up to a few months. Defrost in the fridge overnight or at room temperature for a couple of hours, before serving.
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
Baked graham cracker cake donuts topped with chocolate ganache, toasted vanilla meringue, and crushed graham crackers! *original recipe was the same, just doubled in quantity 🙂
Add in the eggs, cream and vanilla and mix until combined.
1 large egg room temperature, 80 mL (1/3 cup) heavy cream room temperature, 1 tsp vanilla extract or vanilla bean paste
Fold in the dry ingredients, just until the last streak of flour is combined, and then use a piping bag or a spoon to fill the donut molds about 3/4 full.
Bake for 13 minutes, or until the donuts are golden brown and spring back when you press on them.
Chocolate Ganache
While the donuts are cooling, heat the cream in a sauce pan just until it simmers.
60 mL (1/4 cup) heavy cream
Pour the cream over the chocolate and let it sit for 2-3 minutes, then stir until it is smooth.
85 grams (1/2 cup/3oz) dark chocolate chips milk is also fine but I think it's too sweet
Allow it to cool just until it's spreadable, 10-30 minutes, depending on room temperature.
Toasted Meringue
In the bowl of a stand mixer, combine the sugar, cream of tartar and egg whites.
In a small pot, bring 1/2 cup of water to a simmer and then place the bowl of eggs and sugar on top, creating a double boiler.
Whisk the eggs and sugar over the simmer pot, until the sugar is fully dissolved (you shouldn't be able to feel any sugar granules when you touch the egg). I recommend using a digital thermometer and heat the egg and sugar mixture until it reaches 170F (77C) (this will make it more stable and prevent it from weeping).
Once, the sugar is dissolved, remove from heat and beat with an electric mixer until stiff peaks form.
Add in the vanilla and beat just until the vanilla is combined.
1 tsp vanilla extract or vanilla bean paste
Assemble
Spread the ganache evenly on the donuts and place them in the fridge for a few minutes to set.
Use a piping bag, a spoon or an offset spatula to frost the donuts with the meringue.
Use a kitchen torch to toast the meringue on top and sprinkle with some crushed graham crackers.
Notes
*milk chocolate tastes more like a s’mores but it’s personally too sweet for me so I like to use dark chocolate chips.
can also make mini donuts – bake for about 7 minutes; makes about 15 minis.
