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

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.

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

Glazed Chocolate Donut Holes

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

Ingredients:

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

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:

  1. Preheat oven to 350F degrees.  Spray 24-count mini muffin pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe 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.

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© 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

186 Comments

Comments

  1. tricia on 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?

    • Sally on September 23, 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.

      • tricia on October 5, 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. 🙂



  2. Melanie Prieger on 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. 🙂

    • Sally on October 17, 2014 at 6:22 pm

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

  3. samantha on 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?

    • Sally on December 11, 2014 at 4:56 pm

      yep! they’re practically the same thing.

      • samantha on December 11, 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 🙂



  4. Em on 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?

    • Sally on December 18, 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.

  5. shelley on 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 🙂

  6. Tao Tao on 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!

    • Sally on January 2, 2015 at 6:46 pm

      You’ll need a pan.

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

        sorry i meant a mini muffin pan!



  7. Marina on 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!

    • Sally on January 22, 2015 at 6:24 pm

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

  8. Spring on 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!

  9. Paula B. on 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!

  10. Julia S on February 13, 2015 at 11:25 pm

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

  11. Lindsay Hill on 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!

  12. Melissa on 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!

  13. Jennifer on 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!

    • Sally on March 9, 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?

      • Jennifer on March 9, 2015 at 7:51 pm

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



  14. Claire on 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?

    • Sally on March 26, 2015 at 5:39 pm

      Sour cream works.

      • Claire on March 26, 2015 at 6:02 pm

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



  15. Shanice on 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!!!!

    • Sally on May 19, 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.

      • Shanice on May 19, 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!



  16. Sydney Sun on June 10, 2015 at 5:54 pm

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

    Sydney
    http://www.forloveofbaking.com

  17. Alison on August 9, 2015 at 8:10 am

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

  18. Carrie on 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. 

    Thanks!

  19. Frances on 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!

  20. Billie on March 12, 2016 at 1:04 am

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

  21. Melissa on December 24, 2016 at 7:25 pm

    I’d like to bake these in a mini donut pan, approximately how long would they take?

  22. Renz on February 9, 2017 at 6:22 am

    Hello sally.., im just baked this donut holes last night, and my kids loved it so much. But i want my donut holes be more chocolatey. Any suggestion please. Thanks so much

  23. Chelsey on September 4, 2017 at 6:44 pm

    Hi Sally! I am going to make these this weekend…What milk should I use? Is buttermilk okay, or should I use regular/2%? Thank you

    • Sally on September 5, 2017 at 8:10 am

      Any milk works! Buttermilk would be delicious.

  24. Eve on May 25, 2018 at 5:39 pm

    Hi, I was wondering if these would work without the cocoa powder (I.e. as plain or vanilla) doughnuts…

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