Hot Chocolate Donuts with Marshmallow Glaze

Hot Chocolate Donuts with Marshmallow Glaze! These delicious chocolate donuts are baked, not fried and drizzled with a light marshmallow topping.

With all of these cold, snowy days here in New Jersey, I decided to create some dark chocolate doughnuts inspired by my kids' favorite winter drink!

I never claimed to not give my kids treats that may or may not be "healthy".  I am all about moderation and every kid should look forward to a hot cup of cocoa with extra marshmallows after a long day of sledding or simply playing in the snow.

I made half of these with just the marshmallow glaze and the other half I stuck mini marshmallows to the glaze.  The kids liked the ones with the added marshmallows, I liked them with just the glaze.

 To each their own, right?  So make them both ways.

If you are looking for some more healthier donut recipes, you will love these Gluten Free Cinnamon Sugar Donuts, Dark Chocolate Donuts with Peanut Butter Glaze and these Apple Cider Donuts! They would be even more delicious with Apple Chai Latte, Chamomile Latte and definitely my Spiked Apple Cider!

Why You Should Make These Hot Chocolate Donuts with Marshmallow Glaze

These donuts are baked and not fried which makes them lower in calories and fat. Baking these donuts give them a little bit more of a cake-like texture than a fried donut I promise they are just as delicious.

These chocolate donuts are so easy to make and will be ready in 30 minutes. There are no excuses why you can't make these healthier donuts any day of the week. And the marshmallow glaze is so fun and delicious!

Recipe Tips

I used dark cocoa for these because I LOVE dark chocolate.  One thing to know is that the glaze does get sticky.  

Think marshmallows, people.  Sticky marshmallows!  

The kids didn't seem to mind.  The water helped to thin out the glaze a bit and make them a little less sticky, but sticky nonetheless.  

To quote my 10 year old, "the stickier the better!"  Ah, to be a kid again.

I always talk about my kids.  I have three busy little boys that keep me very busy.  

Since I work for myself I am able to make my own hours and schedule my own meetings.  All three of them are in full-day school now (YAY!) so I work when they are at school and then starting at 3:05 I turn into a chauffeur where we go from practice to CCD to another practice…you get the idea.  

And after that it's homework and then dinner.  But the day I made these doughnuts, all three of them were home from school.  

Yes, I was inspired by the snow day!  So check out the 8 year old little thief that interrupted my photo shoot...

And that, my friends, is the reason why I don't try to take pictures when my three little friends are home.  

Lesson learned.  

But man, these doughnuts were SO worth it!

Related Recipes

Baked Applesauce Donuts from Lauren Kelly Nutrition

Vegan Healthy Donuts from A Big Man's World

Homemade Healthy Krispy Kreme Donuts from Chocolate Covered Katie

Blueberry Donuts from Kim's Cravings

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Hot Chocolate Donuts with Marshmallow Glaze

These delicious chocolate donuts are baked, not fried and drizzled with a light marshmallow topping.

5 from 8 votes

Print Pin Rate

Course: Breakfast, brunch, Dessert, treat, vegetarian

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24 donuts

Calories: 105kcal

Author: Lauren Kelly

Ingredients

• ▢ For the donuts:
• ▢ ¼ cup butter at room temperature
• ▢ ½ cup unrefined sugar
• ▢ ⅓ cup packed brown sugar
• ▢ 1 large egg
• ▢ 1½ teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 2 teaspoons pure vanilla extract
• ▢ ⅔ cup oats
• ▢ 2 cup whole-wheat pastry flour
• ▢ ½ cup unsweetened dark cocoa powder
• ▢ ⅓ cup milk of choice
• ▢ 1 cup Greek yogurt
• ▢ ½ cup applesauce unsweetened
• ▢ For the glaze:
• ▢ ½ cup mini marshmallows
• ▢ ¼ cup water
• ▢ Extra mini marshmallows for topping if desired

Instructions

• Preheat the oven to 425°F. Grease the donut pan or muffin tin.
• In a large bowl, cream together the butter, sugars, and egg until smooth, about 5 minutes with an electric mixer on medium-high setting.
• Mix in the baking powder, baking soda, vanilla, and oats to the creamed mixture. Mix thoroughly, making sure to scrape the sides.
• On low speed, add the whole-wheat pastry flour, cocoa powder and milk. Mix well. Add the Greek yogurt and applesauce. Mix until combined, being careful not to overmix.
• Fill the prepared donut pan or muffin tin and bake for 12–15 minutes. You can also roll them into balls and place on a baking sheet for donut holes.
• Let cool in the pan for a few minutes, then place on wire rack for 5 minutes to cool before adding a glaze.
• While donuts are cooling prepare the marshmallow glaze by mixing both ingredients in a small saucepan over low heat until smooth. Pour on top cooled doughnuts.

Notes

To store in the refrigerator: Wrap in parchment paper or plastic wrap in an airtight container in the refrigerator for up to 5 days.

To store in the freezer: Wrap in parchment paper or plastic wrap in an airtight container in the freezer for up to 3 months.

Nutrition

Sodium: 63mg | Calcium: 35mg | Vitamin C: 1mg | Vitamin A: 72IU | Sugar: 9g | Fiber: 2g | Potassium: 95mg | Cholesterol: 12mg | Calories: 105kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg

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