If you love cozy drinks and sweet treats, you’re gonna love these hot chocolate donuts.
They’re soft, chocolatey, and baked — not fried — which makes them a bit lighter.
And that marshmallow glaze? It’s gooey, sweet, and tastes just like a melted marshmallow floating in your favorite mug of hot cocoa.
This recipe is one of my go-tos when I want to make something special for a cold day.
You don’t need any fancy tools, and the donuts come together quickly.
These donuts are like a hug in food form.
Why I Love This Recipe
This one hits me right in the nostalgia. When I was a kid, I always dunked marshmallows in my hot chocolate until they melted into a sweet little cloud on top. These donuts taste exactly like that moment.
- The baked texture is fluffy and light
- That glaze tastes just like marshmallows melted in cocoa
- You don’t need a mixer, just a couple bowls and a whisk
- You can make them in under 30 minutes
- They’re perfect for sharing (but also hard not to keep for yourself)
What You’ll Need
- 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 temp)
- 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
Servings: Makes 6 donuts
Cook Time: 10 minutes
Total Time: 25 minutes
Macros (per donut, approx)
- Calories: 290
- Protein: 4g
- Fat: 12g
- Carbs: 42g
- Sugar: 25g
Why This Recipe Works (Quick Science)
Buttermilk adds acid, which reacts with baking soda to give the donuts a light rise. Melting the chocolate chips into the batter adds richness and moisture. The marshmallow fluff in the glaze gives that gooey texture you’d never get from powdered sugar alone.
Common Mistakes
- Overmixing the batter: Stir just until everything is combined or your donuts can get dense.
- Not greasing the donut pan well: These donuts can stick!
- Using cold buttermilk or egg: Room temp helps everything mix better and bake evenly.
- Skipping the melted chocolate: Cocoa powder gives color, but real chocolate adds depth.
What to Serve With
- A mug of hot cocoa (double down on the cozy)
- Fresh berries or sliced banana on the side
- Whipped cream or a dusting of powdered sugar on top
- A scoop of vanilla ice cream if you wanna go full dessert mode
FAQ
Can I make these without a donut pan?
Yep! Use a muffin tin and fill each cup only halfway. Bake time might be a little longer.
Can I use store-bought chocolate syrup instead of melting chips?
Not for the batter — it’ll be too thin. Stick with melted chips.
Can I skip the marshmallow glaze?
Sure, but it’s what really makes them taste like hot chocolate. You could use regular glaze or even chocolate ganache.
Substitutions and Variations
- Use whole wheat pastry flour for a slightly healthier twist
- Swap buttermilk with milk + 1/2 tsp vinegar
- Add mini marshmallows or chocolate chips into the batter for extra texture
- Add a pinch of cinnamon or espresso powder for depth
Tools You’ll Need
- Donut pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Small saucepan or microwave-safe bowl
- Cooling rack
Make Ahead Tips
- Bake the donuts ahead and store them unglazed in an airtight container for up to 2 days.
- You can freeze the unglazed donuts up to a month — just thaw and glaze when ready.
- The glaze is best fresh, but you can prep and store it in the fridge for 1 day. Re-whisk before using.
How to Make Hot Chocolate Donuts with Marshmallow Glaze
Step 1: Preheat the oven and prep the donut pan
Preheat your oven to 350°F and grease your donut pan well with butter or nonstick spray.
Step 2: Mix dry ingredients
In a large bowl, whisk together 1 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined and no lumps remain.
Step 3: Mix wet ingredients
In another bowl, whisk together 1/2 cup brown sugar, 1/2 cup buttermilk (room temp), 1/4 cup melted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
Step 4: Add wet to dry
Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.
Step 5: Melt chocolate and add
Melt 1/2 cup semi-sweet chocolate chips and stir into the batter until fully mixed in.
Step 6: Fill donut pan
Spoon or pipe the batter into the greased donut pan, filling each mold about 3/4 full.
Step 7: Bake
Bake at 350°F for about 10 minutes, or until a toothpick comes out clean. Let cool in the pan 5 minutes, then move to a rack.
Step 8: Make the glaze
Whisk together 1 cup powdered sugar, 1/2 cup marshmallow fluff, 2 tbsp milk, and 1/2 tsp vanilla extract in a bowl until smooth.
Step 9: Glaze the donuts
Once donuts are fully cool, dip the tops into the marshmallow glaze, let the excess drip off, and place back on the rack. Add mini marshmallows or chocolate shavings if you like.
Step 10: Serve
Place glazed donuts on a round ceramic plate and serve immediately, or let glaze set for 10 minutes if storing.
Leftovers and Storage
Store glazed donuts in an airtight container at room temp for 1 day, or in the fridge for up to 3. Warm slightly before eating for best texture. Donuts are best fresh but still tasty the next day.
Time to Bake!
These donuts are the ultimate cozy treat — soft, chocolatey, and topped with gooey marshmallow glaze. I’d love to hear how they turn out for you! Drop a comment below and let me know how yours came out, or if you have any questions.
