Dessert

Hot Chocolate Donuts with Marshmallow Glaze Recipe

ByMatteo Rossi December 18, 2025December 18, 2025

Introduction

If you love cozy drinks and sweet treats, these hot chocolate donuts with marshmallow glaze are made for you. They’re soft, chocolatey, and topped with a gooey glaze that tastes just like melted marshmallows in hot cocoa. Perfect for a chilly day or any time you need a comforting snack.

A small chocolate bundt cake sits in the middle of a plain white plate, placed on a white marbled surface with gold veins. The cake is topped with a smooth, light cream-colored glaze that flows gently over the edges. Scattered on top are small white marshmallows and thin, dark chocolate shavings that add texture and contrast to the glossy glaze. The cake’s dark, moist crumb is visible beneath the glaze, especially around the hole in the center. The overall look is neat with a touch of casual charm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/2 cup buttermilk (room temperature)
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted

For the Marshmallow Glaze:

1 cup powdered sugar
1/2 cup marshmallow fluff
2 tbsp milk
1/2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F and grease your donut pan well with butter or nonstick spray.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined and lump-free.
Step 3: In another bowl, whisk together brown sugar, buttermilk, melted butter, egg, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry mixture and stir just until combined. Avoid overmixing to keep the donuts light and fluffy.
Step 5: Melt the chocolate chips and stir them into the batter completely.
Step 6: Spoon or pipe the batter into the prepared donut pan, filling each mold about three-quarters full.
Step 7: Bake for about 10 minutes, or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
Step 8: While donuts cool, whisk powdered sugar, marshmallow fluff, milk, and vanilla extract in a bowl until smooth to make the glaze.
Step 9: Dip the tops of the fully cooled donuts into the marshmallow glaze, allowing excess to drip off. Place them back on the rack to set. Optionally, decorate with mini marshmallows or chocolate shavings.
Step 10: Serve immediately or let the glaze set for 10 minutes if storing for later.

Tips & Variations

Use whole wheat pastry flour for a slightly healthier version.
Substitute buttermilk with milk plus 1/2 teaspoon vinegar if needed.
Add mini marshmallows or extra chocolate chips to the batter for more texture.
Try a pinch of cinnamon or espresso powder in the batter for added depth.
Make sure not to overmix the batter to keep the donuts light and fluffy.
Grease the donut pan thoroughly to prevent sticking.

Storage

Store glazed donuts in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Warm them slightly before eating for the best texture. You can bake the donuts ahead and keep them unglazed in an airtight container for 2 days or freeze them unglazed for up to a month—just thaw and glaze before serving. The glaze is best fresh but can be refrigerated for one day and re-whisked before use.