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 @ sallysbakingaddiction.com

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 @ sallysbakingaddiction.com

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 @ sallysbakingaddiction.com

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

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 @ sallysbakingaddiction.com

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

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 @ sallysbakingaddiction.com

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.

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

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Glazed Chocolate Donut Holes

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

Yield: 36 donut holes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes, including cooling

Ingredients:

Donut Holes

  • 2 cups (250 grams) white whole wheat flour (or half all-purpose + half whole wheat, or all-purpose)
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (64 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

Glaze

  • 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

Directions:

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.

*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-7

 

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

Mini Cinnamon Sugar Pumpkin Muffins

 

My Nutella-Stuffed Cinnamon Sugar Muffins taste like donuts.

Seriously, they do. 

Nutella Stuffed Cinnamon Sugar Muffins-8

 

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.

 

Have a great weekend!

 

   

152 Responses to “Glazed Chocolate Donut Holes.”

  1. #
    61
    Jocelyn @BruCrew Lifeposted September 10, 2013 at 8:56 am

    These are sooooo perfect! I love that you dunked these 3 times in glaze…my kind of girl! Man, now I want chocolate for breakfast :-)

    Reply

  2. #
    62
    PR Momposted September 10, 2013 at 12:51 pm

    Hello Sally,
    I was wondering how you make them round using the mini muffin tin… I would think they come out more cylinder shaped than round. Am I missing something?
    Thank you.

    Reply

    • Sallyreplied on September 10th, 2013 at 12:59 pm

      The bottoms are a little flat. And the tops bake up to be tall and round.

      Reply

  3. #
    63
    Caitlinposted September 10, 2013 at 1:22 pm

    Canadians would call these timbits! And these look better than storebought!! YUM

    Reply

    • Sallyreplied on September 10th, 2013 at 4:52 pm

      Timbits… I did not know that! And thanks Caitlin!

      Reply

  4. #
    64
    Alexaposted September 10, 2013 at 5:24 pm

    These look amazing! Is there anything you can use to sub for the yogurt for those of us that are lactose intolerant?

    Reply

    • Sallyreplied on September 10th, 2013 at 6:57 pm

      Hey Alexa! You can just leave the yogurt out. I like adding it for some extra moisture, but you really won’t miss it.

      Reply

  5. #
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    Kammie @ Sensual Appealposted September 10, 2013 at 8:11 pm

    Holy crap that glaze looks sooo good <3

    Reply

  6. #
    66
    Jillianposted September 17, 2013 at 1:16 pm

    Hi Sally,

    These look delish! I’m planning on making them this weekend! Does the glaze harden as it sets or does it stay gooey?
    Love your site!

    Reply

    • Sallyreplied on September 17th, 2013 at 6:43 pm

      It hardens. And it’s amazing. ;) Enjoy!

      Reply

  7. #
    67
    Melanieposted September 17, 2013 at 8:43 pm

    I don’t have a mini muffin pan. Can I use something else?

    Reply

    • Sallyreplied on September 17th, 2013 at 9:31 pm

      You sure can! A regular size muffin pan or a donut pan.

      Reply

  8. #
    68
    Erinposted September 20, 2013 at 6:03 pm

    These would be tasty rolled in some sprinkles too :-)

    Reply

    • Sallyreplied on September 22nd, 2013 at 4:39 pm

      YUM!!!! Obvi. xoxo Er Bear

      Reply

  9. #
    69
    Lauraposted September 23, 2013 at 11:58 am

    Hi just wondering is there anything you can do if you don’t have a mini muffin pan?

    Reply

    • Sallyreplied on September 23rd, 2013 at 12:09 pm

      Hi Laura! A regular muffin pan, mini bread loaf pan, or regular donut pan would work. The baking times will vary though.

      Reply

  10. #
    70
    Krisposted October 25, 2013 at 2:16 pm

    Just wondering how I managed to mess up the glaze as badly as I did. I followed the recipe and directions, sifted the icing sugar and used heavy cream. Whisked together and ended up with a paste. I had to add tons more cream and then some milk, and I’m guessing it was still too thick as there is no way I could have dunked three times… they were already overloaded (and I love all things glazed). I don’t know if I will try again, but will attempt the powdered sugar ones.

    Reply

    • Sallyreplied on October 25th, 2013 at 6:18 pm

      Kris, in the case that your glaze is too thick – you can add more heavy cream (as instructed in the recipe). Enjoy those powdered sugar donuts!

      Reply

      • Krisreplied on October 25th, 2013 at 6:31 pm

        I did add more cream… but needed to add a LOT more, like three time as much. And they don’t firm up… the glaze had remained really wet. Is that usual? Regardless, my kids and husband looooooved them, and they are very tasty. I’m just not sure where I went wrong!

        • Sallyreplied on October 25th, 2013 at 6:35 pm

          The glaze should be thick, comparable to the consistency of heavy cream actually. Not the thick consistency of paste or the thin consistency of milk or water. So if the glaze was not hardening, there wasn’t enough sugar or there was TOO much cream. Regardless, I’m happy they’re being enjoyed.

  11. #
    71
    Sandraposted November 3, 2013 at 4:50 pm

    Thank You so much for this recipe, I did not use the butter, added more yogurt instead, also did not have mini cup cake pan so rolled them after they came out of the oven, also after one dip in glaze I rolled in coconut. They are so good! Look forward to making them again…

    Reply

    • Sallyreplied on November 3rd, 2013 at 5:12 pm

      Your donuts sound incredible Sandra! Especially with the coconut.

      Reply

  12. #
    72
    Aliposted November 26, 2013 at 11:30 am

    Hi Sally,
    these look delish. Can I make them in advance and freeze them?
    Thanks!
    Ali

    Reply

    • Sallyreplied on November 26th, 2013 at 11:48 am

      While these donut holes taste best when they are fresh, you could freeze them (unglazed) and thaw in the refrigerator overnight.

      Reply

  13. #
    73
    Niaposted December 5, 2013 at 4:53 pm

    Hi Sally! Let me just say that these look amazing!! I wanted to know if I could make these in a cake pop maker? And thanks for sharing another great recipe :)

    Reply

    • Sallyreplied on December 5th, 2013 at 5:49 pm

      Hey Nia! I’ve had a few readers have success in a cake pop maker. I’ve never personally tried it before though. Enjoy!

      Reply

  14. #
    74
    Connieposted January 13, 2014 at 7:34 pm

    I just made these, very easy to put together……I got 40. I did need quite a bit more cream to thin out the icing…..you are right, Sally, they do burn easily….I did burn 4 of them because a few were too full so kept in longer…..lesson learned! Will make again, thank you!

    Reply

  15. #
    75
    Judyposted January 17, 2014 at 6:30 am

    Since these taste better fresh, could the batter/dough be made and stored in the refrigerator? Then baked fresh when you want them? I don’t mean to store them over a week or anything, just a couple of days.

    Thanks!

    Reply

    • Sallyreplied on January 17th, 2014 at 6:49 am

      Hi Judy! No, you should never let this donut batter store in the refrigerator before baking. Always bake right away.

      Reply

  16. #
    76
    Danaposted January 19, 2014 at 12:20 pm

    Sally, I made these last night and they came out great. I actually used half AP and half whole wheat pastry. However, my glaze never hardened. They are DELICIOUS, but they are still wet and sticky. Did I do something wrong? It is cold and dry in New York.

    Reply

    • Sallyreplied on January 19th, 2014 at 12:24 pm

      Hey Dana! I don’t think you did anything wrong at all. Sometimes my glaze doesn’t harden either. I’ve found that warming the glaze before dunking helps a ton! Here is a warmed glaze that I used for a recent donut recipe. The glaze will “set” not matter what the weather is like: http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/

      Reply

      • Danareplied on January 21st, 2014 at 8:53 am

        Thanks so much! By the way, these were gone in two days – oops!

  17. #
    77
    Laurenposted January 19, 2014 at 6:55 pm

    Can you taste the lemon at all? If you can, is there something you can use instead of the lemon juice? Thanks!

    Reply

    • Sallyreplied on January 20th, 2014 at 8:42 am

      Nope! Like I said in the post, you cannot detect a lemon flavor at all.

      Reply

      • Laurareplied on January 28th, 2014 at 6:19 pm

        the lemon was a very good idea,took the sharp sweet out!

  18. #
    78
    Becca Meltonposted January 24, 2014 at 3:24 pm

    Do you think I could use this same recipe in a bundt pan and create a giant donut cake?

    Reply

    • Sallyreplied on January 24th, 2014 at 4:24 pm

      I love that idea, Becca! I’ve never tried it before so I can’t be sure if it would work or not (I assume yes?) – nor do I know the baking time. Let me know if you try it!

      Reply

  19. #
    79
    Lauraposted January 28, 2014 at 6:17 pm

    I tried this recipe today as it started to snow & it turned out out perfect! Very good!!

    Reply

  20. #
    80
    Staceyposted January 29, 2014 at 1:44 pm

    I finally made these last night! Next time I think I will use AP flour cuz they tasted a little off — maybe my wheat flour was a little old? And one batch of glaze barely covered only half of the holes with one dip!!! The glaze was super yummy but really thick, so I only had to dip them once which was kinda nice :) Overall good, but I will need to make a few changes next time I try them!

    Reply

  21. #
    81
    Laurenposted February 5, 2014 at 8:24 pm

    Hi Sally,

    Could I use my cake-pop maker for these?

    Reply

    • 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.

      Reply

  22. #
    82
    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!!!

    Reply

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

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

      Reply

  23. #
    83
    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!

    Reply

    • 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.

      Reply

  24. #
    84
    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!

    Reply

    • 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.

      Reply

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

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

  25. #
    85
    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.

    Thanks!
    Brianna

    Reply

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

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

      Reply

  26. #
    86
    Lydiaposted May 7, 2014 at 10:14 pm

    Can I use a gluten-free flour blend?

    Reply

  27. #
    87
    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!

    Reply

  28. #
    88
    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!

    Reply

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

      Applesauce should be ok instead of yogurt.

      Reply

      • 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 :)

  29. #
    89
    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.

    Reply

    • 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.

      Reply

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