Hot Cocoa Baked Donuts
A fluffy chocolate cocoa donut filled with marshmallow frosting and topped with chocolate ganache and toasted marshmallows.
- 1 box Chocolate cake mix
- 1 Egg
- ¼ cup Vegetable oil
- ¼ cup Buttermilk
- ¾ cup Starbucks Hot Cocoa your favorite flavor
Chocolate Ganache Frosting
- 1 cup Chocolate finely chopped
- 1/4 cup Heavy Cream
- 16 ounces Marshmallows for garnish
- 1 cup Butter room temperature
- 10 ounces Marshmallow fluff
- 1/2 teaspoon Vanilla extract
- 2 c Confectioner's sugar
Preheat oven to 425F.
Prepare donut pan with non-stick cooking spray.
Mix all ingredients together in a large bowl.
Put batter in a large piping bag and fill each donut cup 1/2 way. Tap pan on the counter to settle the batter.
Bake for 7 minutes or until top of the donuts spring back when you press down on them.
Let donuts cool for 3 minutes then remove from the pan and let cool completely.
Cut donuts in half horizontally.
Frost the bottom half of the donuts with marshmallow frosting.
Place the top half back on the donuts and then pour ganache over each donut.
Top with miniature marshmallows and toast them with a bruleee torch.
Calories: 547kcal | Carbohydrates: 83g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 405mg | Potassium: 135mg | Fiber: 1g | Sugar: 61g | Vitamin A: 430IU | Calcium: 61mg | Iron: 1.7mg