S’MORES DONUTS

Preheat oven to 350F. Spray a donut pan with non-stick spray of choice and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.
In a separate medium bowl, whisk the melted butter, buttermilk, vanilla, egg, and sugars together. 
Pour the wet mixture into the dry, and whisk until smooth and there are no pockets of flour.
Put the batter into a large ziploc bag or piping bag, and pipe the batter into each cavity in the prepared donut pans, filling each cavity about ⅔ full.
Bake for 8-10 minutes, or until when you poke your finger into the top of the donut, the donut bounces back. Cool for 2 minutes and then transfer to a wire cooling rack to cool completely.
To make the ganache, add the chocolate and heavy cream to a medium microwave-safe bowl, and microwave at 20-second intervals until the chocolate is melted and is smooth when whisked together. Then, add in the brownie batter granola butter and mix until smooth (the mixture will thicken to a ganache texture).
Once the donuts are completely cooled, dip each donut into the ganache and set on a cooling rack. Immediately sprinkle with crushed graham crackers and place a few mini marshmallows on top of each donut.
Enjoy!