Description
These Hot Chocolate Donuts with Marshmallow Glaze are a cozy, nostalgic treat that taste just like dunked marshmallows melting in a warm mug of cocoa. Baked to light and fluffy perfection and topped with a sweet, gooey marshmallow glaze, these donuts are easy to make without a mixer and come together quickly, perfect for cold days or sharing with loved ones.
Ingredients
Scale
Donuts
- 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
Marshmallow Glaze
- 1 cup powdered sugar
- 1/2 cup marshmallow fluff
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven and Prep the Donut Pan: Preheat your oven to 350°F (175°C) and grease your donut pan well with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined with no lumps.
- Mix Wet Ingredients: In another bowl, whisk brown sugar, room temperature buttermilk, melted butter, egg, and vanilla extract together until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the donuts light and fluffy.
- Melt and Add Chocolate Chips: Melt the semi-sweet chocolate chips using a microwave or double boiler, then stir the melted chocolate into the batter until evenly mixed.
- Fill the Donut Pan: Spoon or pipe the batter into the greased donut pan, filling each mold about three-quarters full to allow room for rising.
- Bake: Bake at 350°F for about 10 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
- Make the Marshmallow Glaze: Whisk together powdered sugar, marshmallow fluff, milk, and vanilla extract in a bowl until smooth and creamy.
- Glaze the Donuts: Once the donuts are completely cool, dip the tops into the marshmallow glaze, allowing excess to drip off, then place them back on the rack. Optionally, add mini marshmallows or chocolate shavings on top.
- Serve: Arrange glazed donuts on a plate and serve immediately, or let the glaze set for 10 minutes if storing for later.
Notes
- Do not overmix the batter; stir just until combined to avoid dense donuts.
- Grease the donut pan thoroughly to prevent sticking.
- Use room temperature buttermilk and egg for better mixing and even baking.
- Melted chocolate chips add richness and moisture beyond the cocoa powder.
- You can use a muffin tin if you don’t have a donut pan; fill cups halfway and increase baking time slightly.
- The glaze is best fresh but can be stored in the fridge for 1 day; re-whisk before use.
- Store glazed donuts in an airtight container at room temperature for 1 day or refrigerate up to 3 days.
- Freeze unglazed donuts for up to one month; thaw before glazing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate donuts, baked donuts, marshmallow glaze, chocolate donuts, cozy dessert, quick donuts, easy baked donuts
