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. 

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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. These look fabulous! May I ask what donut shop you stopped at in Philly? I live in the area and I would love to try it since you said it’s so good.

  2. I bought a donut pan yesterday so I might use this recipe but make them into glazed donuts instead of donut holes – yum!

  3. Tiny, cute, and they look so delicious! I love that these use greek yogurt and whole wheat flour, that makes them healthy, right? And I LOVE (love love!) that these are easy enough to make in my dorm room. I should not be reading food blogs right before I go to the grocery store!

    1. Faith, these donuts are a PIECE of cake. Truly – so so so easy. I couldn’t believe it. The only hard part is all the dipping/glazing. But that’s totally worth it, right?! Have a great weekend!

  4. Adorable! I really hope you try to re-create the blueberry-pie donuts (or the samoas!), but these are so cute! 🙂 I wonder what they would be like with a caramel or strawberry glaze. I know my coworkers would love them no matter what! I love that they don’t require any crazy ingredients or the bravery to fry them ;). And all the variations…maybe sticking chocolate chips inside, or even sprinkles throughout the batter! Thanks, Sally!

    1. I am definitely working on recreating both said donuts! We’ll see how it goes. And these would be amazing with strawberry glaze. I think you and I should just start brainstorming recipes before I make them. You come up with the best combos Caley. Have a great weekend!

      1. Thank you for answering so quickly! I think I will cut the recipe in half since there are only three of us 🙂 I can’t wait to try it out.

  5. I literally tried making chocolate glazed doughnuts this past Sunday and they were a disaster. DEFINITELY going to try these. I made your powdered sugar min donut muffins a couple of weeks ago and adore those! And I’m sure this one will be another winner. 🙂

    1. Sally, I used your recipe to make doughnuts (except I used sour cream instead of yogurt b/c I was out) and they are delicious! I posted about it on my blog today:
      http://tinaschic.com/2013/10/german-chocolate-cake-doughnuts/

      Thank you for yet another awesome recipe!

  6. Hi, could something else be substituted for the yogurt as I am very lactose intolerant? Maybe applesauce or something? Thank you, this recipe looks terrific! I go to the grocery very often too because what I’m going to cook that day depends on my mood or what recipes I’ve been looking at. Sometimes I think it would be fun to live in one of those European villages where you set out each morning with a basket & go to the open markets for fresh produce, meat, etc.

    1. Hi Dori! You can just leave the yogurt out entirely. I just add it for some moisture. You could try 1/2 of a mashed banana or 1/4 cup applesauce, but again – you can just cut it out entirely. And I agree about small town European markets!

  7. Sally, how did you know that glazed chocolate donut holes are my favorite? I swear I could eat a dozen by myself. Yum!

  8. I love these little guys, Sally! We’re heading out early in the morning for a football game (road trip!), and I’m thinking these would be a great treat to eat for breakfast on the way. Saturday morning breakfasts always call for chocolate donuts, if you ask me. 😉

  9. I was all set for you to tell me I had to roll a million little balls before baking and then I find out they are just made in mini muffin pans! What a pleasant surprise. This is a recipe I can actually make.

  10. I too adore doughnuts. If there are jam doughnuts in the office, I’m a happy girl. Although the disappointment of finding custard doughnuts is unbearable…

    I’m actually very glad I don’t own a mini-muffin pan, as these look a little too tempting, and I’m trying not to be the size of a house!

    As for being permanently at the grocery store, I hear you on that. The rest of the family will keep eating all the food. And to make things worse, the shop around the corner is not a little one, it’s an actual supermarket, so I go in for one thing and come out with ten. Woe is me.

  11. I have been searching for a donut or donut holes recipe for a couple of days, and now you post these. Haha us bakers send waves to each other. But sally, I dont have a mini muffin pan, is the dough rollable?
    Thanks xx

    1. Hi Jay! No, the batter is not a dough. It’s more wet than a cookie dough or such. You cannot mold it. You could try baking them in a regular-size muffin pan.

  12. Hi Lori! So happy you tried these donuts today. Did you use heavy cream for the glaze? The glaze it supposed to be quite thick. The only way to thin it out is to just keep adding liquid. I use anywhere from 3 Tbsp to 5 Tbsp when I make it. I tried to be clear about how to thin it out when writing the post, but I will note that again in the recipe. Thank you for reporting back! 🙂

    1. Thanks for the reply! Yep, I used heavy cream, but it stayed solid white unlike yours that look a little opaque(sp?). I didn’t want to get it too thin, so just wanted to check.
      Tomorrow I’m going to make them in a cute Cake Pop pan my son got me for christmas. They’ll be perfectly round, I just won’t put the stick in them.

      Thanks again!

  13. Chocolate donut holes are my favorite. These look amazing. This is going to be a very bad thing for me; I know it already.

  14. I’m all about the donut holes, more so than regular donuts! And did I mention that chocolate donuts are totally the best kind?!

  15. Made these this morning as a surprise for my hubby. They didn’t even get a chance to cool long enough for me to consider glazing them before he was taking them out of the pan to eat! Will definitely be making them again.

    I’m not huge on glaze on donuts, so I didn’t glaze them and they were still wonderful! (May have to glaze a few for the hubby though…)

  16. So cute, Sally! I love that they are almost completely round little balls, even though they were baked in a mini muffin tin! And I’m so curious what donut shop you visited, since I am myself a Philly girl… (?) Also, I go to the supermarket every day too. And if I forget something and have to go twice in one day I get embarrassed… like the people that work there must think I’m crazy or something!

  17. Mmmmm these remind me of the “Pop ‘Ems” my mom would buy for us when we were little…only homemade and baked instead of storebought and fried sounds AHMAZING! 😀

  18. Hi Sally – I found a donut hole pan this weekend when I was at Bed Bath and Beyond! Just thought I would share with you :). Can’t wait to try your donut hole recipe using my new pan!

  19. I make a pumpking version similar to yours that we LOVE, I’ll definitely be giving these a try! The more glaze the better 🙂

  20. I’m totally one of those people who will pick out all of the chocolate glazed munchkins from a Dunkin Donuts box. (No shame in my game!) I totally need to try these.

  21. Perfection. I’ll take any excuse to have chocolate for breakfast! And sprinkles for next time?! Yes and yes!

  22. 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 🙂

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