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

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


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


Donut Holes

  • 2 cups (250 grams) white whole wheat flour (spoon & leveled), or half all-purpose + half whole wheat, or all-purpose
  • 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


  • 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


  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.


  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


  1. 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.

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

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

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

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

  4. Kammie @ Sensual Appeal says:

    Holy crap that glaze looks sooo good <3

  5. 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!

    1. It hardens. And it’s amazing. 😉 Enjoy!

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

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

  7. These would be tasty rolled in some sprinkles too 🙂

    1. YUM!!!! Obvi. xoxo Er Bear

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

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

  9. 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.

    1. 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!

      1. 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!

      2. 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.

  10. 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…

    1. Your donuts sound incredible Sandra! Especially with the coconut.

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

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

  12. 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 🙂

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

  13. 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… 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!

  14. 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.


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

  15. 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.

    1. 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:

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

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

    1. 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!


        This is what gave me the idea, but I love the idea of chocolate more 🙂

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

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

  19. 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!

  20. Hi Sally,

    Could I use my cake-pop maker for these?

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

  21. 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!!!

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

  22. 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!

    1. 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.

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

  24. 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.


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

  25. Can I use a gluten-free flour blend?

  26. 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!

  27. Heather-Joan Carls says:

    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!

    1. Applesauce should be ok instead of yogurt.

      1. Heather-Joan Carls says:

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

  28. 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.

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

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

  30. 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?

    1. 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.

      1. 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. 🙂

1 2 3 4

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally