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. 

Print

Glazed Chocolate Donut Holes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 36 donut holes
  • Category: Donuts
  • Method: Baking
  • Cuisine: American

Description

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) (spoon & leveled)
  • 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 pure 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 pure vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (177°C). 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.

Notes

  1. Room Temperature Ingredients: 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.

Keywords: chocolate donut holes, glazed chocolate donut holes

Glazed Chocolate Donut Holes

185 Comments

  1. Ooh, Sally these look delicious!! Perfect to whip up on a lazy Saturday morning, when the air is crisp and smells of Fall. Will definitely pick up the ingredients to make these soon and I’ll let you know how they turned out!

  2. Gorgeous, Sally! My favorites were always the glazed kind.

    For being a food blogger, I hate grocery shopping, so I cannot imagine going once a day! That would drive me crazy for sure…

  3. Thanks for making me feel better about my grocery store trips. It’s slightly out of control. 😉 Have a great weekend Colleen!

  4. ohmygoodness. You read my mind (again). I have been craving Dunkin Donut’s munchkins like no other. NOW I can make them! 🙂 And they are whole grain so I can eat 100s of them right?

  5. Oh they are so cute, Sally! I have not even made them yet and I already I know I want to make them every morning for like the next month. Or until you make another delicious breakfast that I feel needs to be made every single morning! LOL! Love the use of white whole wheat flour, I use that all time. It always works great and is so much lighter than regular ww flour.
    So fun and cute! Love them!

  6. SO relieved to hear I am not the only one who makes 1 a day grocery trips, lol. I’m waiting for the cashiers to call me by name…or the trader’s joe’s sample guy to totallyyyy deny me.

  7. Oh yum!! These remind me of Pop’ems from Entenmann’s. 🙂 Will have to try making these soon, especially for my 5 year old donut lover!

  8. I’ve been dying to try my hand at donut making. And now that I know I don’t need any special equipment for these babies, they’re at the top of my list!

  9. Oh wow! Can’t wait to try these out! <3 I've been following your blog for quite a while now and this is the first time commenting. All of your recipes look AMAZING. It makes me drool all over my keyboard haha… As for the grocery visits.. I often find myself going for the gazillionth time to the grocery store and wondering "Hmm.. would they recognize me for dropping by AGAIN today?"

    1. Thank you so much for taking the time to comment. I’m so glad you enjoy reading my blog! Yes – they must recognize me at the store now. I’m there ALL the time!

  10. Hi Sally!! If you don’t mind sharing your secrets, what’s the doughnut shop in Philly (I live here!). Those flavors sound irresistable!! And your doughnut holes look pretty irresistable as well!

  11. I love chocolate doughnut holes. I hate it when you get the assortment and there’s only two chocolate -what is that? Good thing this recipe makes a ton of chocolate-only! 🙂

  12. Yum! I’ve totally been wanting donuts in the past couple weeks, too… these look absolutely delicious and much healthier (I love that they’re baked). And really–mini makes things so much better because then you don’t actually know the equivalent of how many you’ve had. 😉 This recipe is awesome!

  13. Ooh girl, now we are talking! Easy glazed chocolate donut holes – they are so cute and I bet addicting! I’ve ALWAYS wanted to make donuts, and I’m curious, do they taste like fried ones? Or do they taste like muffins? Either way, they look ridiculously good. I think I know what I am making tomorrow!

    1. Hey Mary Frances! They don’t taste exactly like the fried donuts you iare used to. Definitely more like a muffin, but a very moist muffin. They TASTE ridiculously good. 😉

  14. These look yummy!! I’ll have to try these! I love that they’re baked; that makes them easier to make (I don’t like frying food…). By the way, love your food blog; I check it out frequently to see what new recipe you come up with. And there are so many recipes that I want to try, I don’t even know where to start!! haha 🙂

  15. I love Donut Holes Sally! As a kid my mom would always stop by the Donut Shop and pick up a box for us to snack on (amazing snack!) so this recipe made me smile. I’d love to have these glazed chocolate donuts nearby!

  16. Oh they look incredible, Sally! I love these little things and I know it’s a pain to make donut holes and small little things like this b/c the batter just seems to go on and on and you’re thinking aren’t I about done? lol – but they’re so worth it!

    And a triple or quadruple dunk in the glaze is necessary! Yes indeed and I like a little cake with my frosting as well, too 🙂

    Pinned and they are so adorable! I want a dozen right now!

  17. Oh, this is so exciting, donut holes without a fancy pan! I’m going to have to do this. My coworkers might freak out a little, these will be perfect for our coffee klatches.

  18. So, because these are made with whole wheat flour and therefore have whole grains, they count as health food, right? I’ll have some with extra glaze!!

  19. Wow, these look just like the Munchkins I used to get from dunlin donuts, except 100 times better! Clearly we’re cut from the same cloth, because glazed chocolate donuts were always my favorite. I’ve been meaning to make donuts for such a long time now but I just never seem to get around to it! Maybe I’ll try a fall flavored donut (pumpkin and chocolate?!)

  20. These look just like dunkin donuts munchkins! I love that they are baked and not fried though!! Makes me feel less guilty for that triple glaze with cream – mmm, so delicious!

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