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

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

cinnamon bun donuts


Strawberry Frosted Donuts are delicious AND pretty.

Strawberry Frosted Donuts-7


See more donut recipes.

Glazed Chocolate Donut Holes


180 Responses to “Glazed Chocolate Donut Holes.”

  1. #
    Laurenposted February 5, 2014 at 8:24 pm

    Hi Sally,

    Could I use my cake-pop maker for these?


    • Sallyreplied on February 5th, 2014 at 8:44 pm

      I’m sure you could, yes! I’ve never attempted it before though since I don’t have one.


  2. #
    Lindsay Leeposted February 12, 2014 at 9:00 pm

    You’ve done it again Sally!!! These are awesome! I made this for my son’s 5th birthday he absolutely loves them! My 2 year old daughter just keep sticking the hole donut in her mouth all at once. It was pretty funny. They were gone in 5 minutes and I made 24 of them! LOL! I make your funfetti donuts every Sunday so I know how awesome that glaze, I used that for these chocolate donut holes. They looked and tasted amazing!!! Thank you for another awesome recipe!!!


    • Sallyreplied on February 13th, 2014 at 9:24 am

      HAHAHA I love it, Lindsay! So happy these are a hit with your family. 🙂


  3. #
    Emily Quinnposted February 18, 2014 at 9:55 am

    I was wondering if the eggs,milk, and yogurt have to at room temperature? I have noticed a few of your recipes don’t mention that. In that case do I assume they can be cold or still have to be a room temperature? Thanks!


    • Sallyreplied on February 18th, 2014 at 10:44 am

      Hey Emily! Great question. Definitely let everything come to room temperature. The yogurt won’t matter as much, but set out the milk and eggs to come to room temp before beginning.


  4. #
    Lauraposted March 29, 2014 at 11:14 pm

    Hi Sally!
    My sister requested donuts next time I make something, and I thought these would be perfect!
    Would I be able to use buttermilk in this recipe, like some of your other recipes? If so, how much? Thanks Sally!


    • Sallyreplied on March 30th, 2014 at 1:33 pm

      Hey Laura! You may definitely use buttermilk in this recipe – just substitute it for the regular milk.


      • Laurareplied on March 30th, 2014 at 1:51 pm

        Thanks! Would I still need to use the yogurt, in that case?

  5. #
    Briannaposted April 28, 2014 at 10:33 am

    Hi Sally!

    I just wanted to know if you thought this recipe would work with almond milk? I happen to have some but don’t want to alter the taste too much.



    • Sallyreplied on April 28th, 2014 at 3:10 pm

      Almond milk would be fine in the donuts, Brianna. Enjoy!


  6. #
    Lydiaposted May 7, 2014 at 10:14 pm

    Can I use a gluten-free flour blend?


  7. #
    Naposted May 18, 2014 at 3:58 pm

    I don’t know for those who tried this recipe but the glaze was a major fail for me! I did it as the recipe said and the glaze was really liquid-y and it never set as a hard-ish shell. Then I tried with lots of powdered sugar and very little cream and it became what I wanted: a glaze that sets like glazed donuts! But it set so quickly that you don’t quite have the time to dip the donuts. So I tried a third time, this time I made something in between the first and second try. Sadly, it came out almost like the first glaze… I was so disappointed, lol. But I had an idea! I took my huge wok, sprinkled a bit of powdered sugar and on low heat I added my already-dipped-three-times-donuts in small portions and literally cooked them! And hallelujah! It worked!


  8. #
    Heather-Joan Carlsposted July 13, 2014 at 5:37 pm

    Hi Sally! What may I use as a substitute for yogurt? I don’t buy that stuff. These look so delicious and I would love to make them. Thanks!


    • Sallyreplied on July 13th, 2014 at 6:48 pm

      Applesauce should be ok instead of yogurt.


      • Heather-Joan Carlsreplied on July 14th, 2014 at 6:48 am

        Thanks, Sally! I appreciate you taking the time to answer my question. Have a great Monday 🙂

  9. #
    Sara Ahsanposted July 14, 2014 at 2:08 pm

    Can I make these as regular donuts? If so, how long should I cook them for??I want a good chocolate donut and I don’t have a mini cupcake pan.


    • Sallyreplied on July 14th, 2014 at 6:36 pm

      Yes you could – they will be quite cakey though (not airy and light). I’m unsure of the bake time.


  10. #
    Roseposted August 19, 2014 at 10:46 am

    Such a great recipe to wrap up summer for my kids! They loved having a sprinkled donut treat, and they loved these!


  11. #
    triciaposted September 20, 2014 at 4:55 am

    Hi, Sallly! I just finished making these exactly as instructed above, and my mom loved them! I, personally, preferred the texture of AP flour and would have liked it if it was more chocolatey. nevertheless, they are so good! Definitely making them again, but probably with AP flour instead. 😀

    Any tips on amplifying the chocolate flavor?


    • Sallyreplied on September 23rd, 2014 at 5:29 pm

      Hmm. I fear playing around with the flour to cocoa ratio would mess up the texture too much. How about adding mini chocolate chips? They would slightly melt inside the donuts. It would be wonderful, I’m sure.


      • triciareplied on October 5th, 2014 at 1:51 am

        Thanks! 😀

        BTW, I found that dipping the donuts into the glaze while their still hot/warm makes the glaze set. And it sets pretty quickly too. 🙂

  12. #
    Melanie Priegerposted October 17, 2014 at 2:55 pm

    Will these work as whole donuts instead of donut holes? I just got the donut pans & want to experiment. 🙂


    • Sallyreplied on October 17th, 2014 at 6:22 pm

      Absolutely. Probably the same bake time, maybe a tiny bit less.


  13. #
    samanthaposted December 11, 2014 at 4:55 pm

    for some reason i can never find heavy cream, all i ever see is Heavy Whipped/Whipping Cream is that ok to use?


    • Sallyreplied on December 11th, 2014 at 4:56 pm

      yep! they’re practically the same thing.


      • samanthareplied on December 11th, 2014 at 5:50 pm

        always thought they were different so i stayed away from recipes that call for it. thank you for getting back so quick. cant wait to make these 🙂

  14. #
    Emposted December 18, 2014 at 5:22 pm

    Hi sally,
    I’m planning on making these later tonight but I don’t have any cream. Is there something I can substitute the cream with?


    • Sallyreplied on December 18th, 2014 at 7:53 pm

      Milk or water or half-and-half won’t give you the same color or richness that heavy cream will, but you could use any of them.


  15. #
    shelleyposted December 20, 2014 at 10:28 am

    I made these this morning but unfortunately, the “donut holes” doesn’t resemble the taste of the real donut. The inside is dry, and I followed everything on the recipe. It just tasted like muffin. Heavy cream turned out too thick for the glaze so I added a regular milk to make it thinner. I also added sprinkle on top to entice the kids. I like it because of the whole wheat that has been used in the recipe. But I was hoping for more moist inside 🙂


  16. #
    Tao Taoposted January 2, 2015 at 6:09 pm

    Can you make these without a pan at all and just directly on a sheet or will the shape change? Thanks!


    • Sallyreplied on January 2nd, 2015 at 6:46 pm

      You’ll need a pan.


      • Tao Taoreplied on January 2nd, 2015 at 6:46 pm

        sorry i meant a mini muffin pan!

  17. #
    Marinaposted January 22, 2015 at 5:33 pm

    Do these freeze well? I’ wouldn’t be able to eat this many even if I halved it!


    • Sallyreplied on January 22nd, 2015 at 6:24 pm

      Yep! I suggest you freeze the donuts without the glaze.


  18. #
    Springposted January 23, 2015 at 9:50 am

    Well I learned if you cook two doughnut holes together it comes out looking like a BUTT lol, it was so funny made my husband laugh, and me laugh harder when i pulled them out of the oven lol! They were very good though I used strawberry yogurt and there were under notes of it in the chocolate very delicious!


  19. #
    Paula B.posted February 11, 2015 at 8:43 pm

    I just made a batch (with flaxseed egg), using the baby cakes cake pop maker and made the glaze, using buttermilk… but not any buttermilk… buttermilk with an expiration date that occurred SEVEN days ago! #GoodStuff I didn’t have cream or a lemon, so… There ya have it! I can hardly wait for the kids to try!


  20. #
    Julia Sposted February 13, 2015 at 11:25 pm

    Could i possibly use a donut hole maker??? Would they be a different consistency?


  21. #
    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!


  22. #
    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!


  23. #
    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.

  24. #
    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.

  25. #
    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!

  26. #
    Sydney Sunposted June 10, 2015 at 5:54 pm

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



  27. #
    Alisonposted August 9, 2015 at 8:10 am

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


  28. #
    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. 



  29. #
    Francesposted February 27, 2016 at 3:39 pm

    Just made these and they came out great! Even my father, who chooses not to eat eggs or dairy, couldn’t help but try one!


  30. #
    Billieposted March 12, 2016 at 1:04 am

    What can be used to replace yogurt? I never have that on hand.


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