Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.
- 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
- 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
- Preheat oven to 350°F (177°C). 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.
- 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