S’mores Doughnuts



  • 1 – 1/2 cups cake flour, sifted
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup ground Cocoa Pebbles Cereal (grind, then measure)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract


  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 teaspoon hot water (optional)


  • 1/3 cup crushed graham crackers
  • 1/3 cup Cocoa Pebbles Cereal
  • 1/3 cup mini marshmallow bits


For the doughnuts:

  1. Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
  2. Bake 35 min., stirring after 15 min. Cool completely.
  3. In a large mixing bowl, sift together cake flour, cocoa powder, sugar, ground Cocoa Pebbles, baking powder, and salt. Add buttermilk, eggs, butter and vanilla extract. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
  4. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

For the glaze:

  1. In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. If the glaze is too thick, stir in 1 teaspoon of hot water, stirring until the glaze is smooth. Use immediately to glaze doughnuts.

For the topping:

  1. In a small bowl, combine the graham crackers, Cocoa Pebbles and Marshmallow bits. Sprinkle on top of glazed doughnuts and serve immediately. Makes 12 doughnuts. One doughnut per serving.
  2. Bake 35 min., stirring after 15 min. Cool completely.

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