Preheat the oven to three hundred and seventy-five degrees. Grease two donut pans.
In a large mixing bowl, blend two cups of Bisquick, two-third cups of white sugar, one-half teaspoon of baking soda and eight tablespoons of hot chocolate.
In a separate bowl combine one and one-half cups of buttermilk, two eggs, four tablespoons of cooled melted butter and one teaspoon of vanilla.
Pour the wet ingredients into the dry ingredients and mix until combined, being careful not to over mix.
Transfer the batter into a piping bag and pipe it into the prepared donut pans.
Bake until done, approximately ten to twelve minutes. Leave to cool in the pans while preparing the glaze.
In the microwave, melt two cups of semisweet chocolate chips into two-thirds of heavy cream. Stir until combined.
Place the crushed graham crackers in a bowl.
Dip each donut into the chocolate glaze, and then dip into the crushed graham crackers.
Top each donut with a marshmallow and lightly toast using a kitchen torch.