Glazed Chocolate Donut Holes.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Happy Friday! Breakfast is served.

I love everything about donuts (doughnuts, donuts whatever). Fluffy, light, sugary, airy, doughy, sweet, GLAZE.  So much glaze. While jelly donuts have been and will always be my favorite variety, I have a huge soft spot for glazed chocolate.  Especially glazed chocolate donut holes – aka munchkins.

Donuts have been on my mind for the past few weeks.  Ever since I went out for coffee and donuts with a friend back in Philly.  We went to this adorable little donut shop selling the most unique flavors. We each couldn’t decide on one, so we got three to split: blueberry pie, peanut butter & banana cream (!!!), and Samoas.  I want to recreate them all at home. But for today? Simple, yet extraordinary chocolate + glaze.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Before we get started with the recipe, I must disclose this fact: you are going to want to make these adorable little donuts ALL the time.  They are laughably easy and ready in under 45 minutes. Kevin already asked when I’d be making them again. How about every Saturday morning?

Don’t say I didn’t warn you…

Keep Calm and Eat More Donuts

You don’t need any crazy ingredients or gadgets to make today’s recipe.  Just a few simple things mixed together and baked in a mini muffin pan.  That’s right – today’s donuts are baked, not fried. Let your oven do all the work.

Since the donut holes are baked, they won’t taste *exactly* like the fried donuts you are used to.  But hey – it’s chocolate and glaze. You know it’s gonna be good. 😉

The dry ingredients for the recipe are nothing out of the norm.  Flour, sugar, cocoa powder, leaveners, salt.  Make sure you sift the flour, sugar, and cocoa together.  You’ll be left with huge lumps of cocoa in your batter otherwise. You’ll also need a sifter for the powdered sugar in the glaze.  We’ll get to that later.

I use white whole wheat flour when I make these mini donuts. Feel free to use all-purpose.  I prefer white whole wheat flour because it’s (very) slightly denser.  I use white whole wheat flour in this donut hole recipe and you seem to love it as much as I do. Happy dance for whole grains!

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

The wet ingredients in the batter are all probably in your kitchen right now.  Eggs, milk, yogurt, butter, vanilla.  Any recipes where I don’t have to make an extra trip to the grocery store make me happy.  Embarrassing fact: I go to the grocery store at least once a day.  My second home, apparently.  Also embarrassing: sometimes I ask Kevin go to the grocery store instead because the frequency of my visits is out of control.

So. Back to donuts.

Whisk the wet ingredients and dry ingredients together.  Careful not to overmix.  We all know how dense and heavy overmixing will make your baked good. Avoid it at all costs!  Whisk *just* until everything is moistened and combined.  Portion out the batter and bake your donuts in a mini muffin pan.  The batter yields about 36 mini donuts holes.

Because there is always a need for 36 donut holes, right?

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

Once baked, let the donut holes cool for just about 10 minutes.  I like to glaze them when they are still a bit warm. A triple or quadruple dunk in the glaze is necessary. I like a little bit of donut with my glaze, thankyouverymuch.

Powdered (confectioners’) sugar, cream, vanilla, and a touch of lemon juice. Yes to the heavy cream.  Do you want an extra thick glaze?  Use a thick liquid like cream.  Milk or water or half-and-half won’t give you the same color or richness that heavy cream will. While it’s not necessary, I highly recommend cream for the glaze.  If you find the glaze is *too* thick, just add more cream. The lemon juice gives a VERY slight tart taste to cut all the sweetness; don’t leave it out.

Pour the glaze into a large bowl.  Dunk the donut holes, one by one, using your fingers or a fork.  I used my fingers, it was easier.  Place on a wire rack and let the glaze drip.  Repeat however many times you want until your glaze is gone.  I glazed my doughnuts three times. Totally worth it.

More glaze = better donut holes.

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze. Recipe @

These mini donut holes may also be baked as regular donuts in a donut pan for about the same amount of time.  They may also be baked as regular sized muffins for about 5 minutes longer.  Use the toothpick testing method to check for doneness.

I am totally in love with these little guys. I stored them on a plate, covered with clear plastic wrap, and whenever I walked by I had to grab one.  They are completely irresistible. Sticky, gooey, soft, moist, chocolatey, and sweet.  And the best (dangerous) part? They are so darn easy to make.

The next time they’re made, I’m totally covering them with sprinkles. Yes, doing it.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Glazed Chocolate Donut Holes

Yield: 36 donut holes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes, including cooling

Print Recipe

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.


Donut Holes

  • 2 cups (250 grams) white whole wheat flour (or half all-purpose + half whole wheat, or all-purpose) (measured correctly)
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, beaten + room temperature*
  • 3/4 cup (180 ml) milk, room temperature*
  • 1/4 cup (60 grams) Greek yogurt (or regular, plain or vanilla, nonfat or low fat)
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45 grams) unsalted butter, melted


  • 1 and 3/4 cups (225 grams) confectioners' sugar
  • 1/4 cup (60 ml) heavy cream (see above for substitution description)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


Preheat oven to 350F degrees.  Spray 24-count mini muffin pan with nonstick spray. Set aside.

Make the donuts. Sift the flour, sugar, and cocoa powder together in a large bowl.  Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth.  Whisk in the melted butter until combined.  Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix.  Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.

Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they burn easily.  Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.

Make the glaze. While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.  Add more confectioners' sugar to make it thicker if desired; add more cream to make it thinner if desired.  Dunk each slightly warm donut hole into the glaze using a fork or your fingers.  Place on a wire rack on top of a large baking sheet to let the glaze drip down.  Repeat dunking two to three more times if you want a thick glaze coating.  I dunked mine three times. If you run out of glaze to dip each three times, just make more.

Donut holes taste best served on the same day.  This recipe may easily be halved.  Store extras in an airtight container at room temperature for up to 3 days.

Additional Notes:

*Eggs and milk at room temperature is preferred. Yogurt can be at room temperature as well. Good rule of thumb: whenever using melted or warm butter, make sure your cold ingredients are room temperature as well.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Try my Powdered Sugar Mini Donut Muffins next!

Mini Powdered Sugar Donut Muffins


If you’re in the fall state of mind, try my Mini Cinnamon Sugar Pumpkin Muffins.

Mini Pumpkin Muffins


My Nutella-Stuffed Cinnamon Sugar Muffins taste like donuts.

Seriously, they do. 

Nutella Stuffed Cinnamon Sugar Muffins


Try my Low-Fat Baked Cinnamon Bun Donuts soon. They taste like cinnamon rolls!

cinnamon bun donuts


Strawberry Frosted Donuts are delicious AND pretty.

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See more donut recipes.

Glazed Chocolate Donut Holes


178 Responses to “Glazed Chocolate Donut Holes.”

  1. #
    Lindsay Hillposted February 19, 2015 at 8:39 pm

    these look delish! Too bad I’ve given up sugar for Lent!!!! Maybe I’ll make them as a special treat for Easter and call them Sally’s homemade chocolate Easter eggs!


  2. #
    Melissaposted February 20, 2015 at 9:38 pm

    Hi Sally. I have made these three times already. they turned out a little dry the second time, and they were too chewy. I guess it was because 1) i used a non stick mini muffin pan on the second try, which i guess had a higher baking temperature than the 1 inch aluminum tart cups we have here in my country(the Philippines). 2) i overmixed because the liquid ingredients didn’t seem to be enough for the dry Ingredients.
    So on the third try i made the milk 1 cup (250 ml) and the yogurt 1/4 cup + 2 tbsp. The donut holes were moister this time. But the ones baked in aluminum cups were more moist than the ones baked in the non stick mini muffin pan.

    i also reduced the sugar just a bit(just a little less than 1cup).

    Thank you once again for a great recipe. these donut holes are a big hit with friends and family!


  3. #
    Jenniferposted March 8, 2015 at 9:01 pm

    Hi Sally,
    I love your recipes and your photos are amazing. I just made this tonight and wanted to ask if the batter for the donuts was supposed to be really think? It almost like brownie batter. It was really hard to mix all the dry ingredients in and I wondered if I did something wrong. I did use 2 cups of the whole wheat flour, but I assumed that wouldn’t matter since that’s what the recipe called for. And the glaze also came out really thick, almost like paste. I added nearly the whole cup of heavy cream just to make it thin enough to dip them. No need to dip twice because the glaze is so thick. They do look delicious though!


    • Sallyreplied on March 9th, 2015 at 7:23 am

      No worries, both are supposed to be thick Jennifer. However, whole wheat flour has much more body than all-purpose flour/white whole wheat flour so I’m sure your batter was extra thick from this replacement. How do they taste?


      • Jenniferreplied on March 9th, 2015 at 7:51 pm

        Everyone at work loved them! They couldn’t believe I made donuts from scratch.

  4. #
    Claireposted March 26, 2015 at 5:32 pm

    Could I use sour cream instead of yogurt? If it doesn’t work to use sour cream, i know that I could use bananas but does that taint the chocolate flavor?


    • Sallyreplied on March 26th, 2015 at 5:39 pm

      Sour cream works.


      • Clairereplied on March 26th, 2015 at 6:02 pm

        Thanks so much! Sorry i left 2 comments, i thought that the first one hadn’t sent.

  5. #
    Shaniceposted May 19, 2015 at 8:30 am

    Hi , just wondering how this recipe would do at high altitude? I have found that some of your recipe’s turn out okay up here and some don’t. Thanks, can’t wait to try, I’m gonna make then either way!!!!


    • Sallyreplied on May 19th, 2015 at 9:03 am

      Shanice, here is a helpful chart for you. My readers at high altitude have reported back with great results following this guide.


      • Shanicereplied on May 19th, 2015 at 1:21 pm

        Oh haha I just took then put of the oven. O doubled the recipe and changed nothing they came out great! I’m at almost 6,000 ft elevation. I love your site! Thank you!

  6. #
    Sydney Sunposted June 10, 2015 at 5:54 pm

    This glaze looks to-die-for – just like a Timbit :)
    Awesome pics!



  7. #
    Alisonposted August 9, 2015 at 8:10 am

    These were absolutely scrumptious, and so quick and easy to make! Thanks for the recipe!! :)


  8. #
    Carrieposted November 25, 2015 at 3:24 pm

    Can I use buttermilk instead of the regular milk?  I bought the buttermilk for your apple cider donuts (which were a huge hit by the way) and want to use it up. 



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