Glazed Chocolate Donut Holes
Rich cocoa, a whisper of vanilla, and a glossy glaze that sets just right—these glazed chocolate donut holes pack bakery-style chocolate cake flavor in easy, bite-sized form. Baked, not fried, yet entirely indulgent. Great for breakfast, brunch, or a sweet snack alongside coffee!
24
donut holes
Ingredients
Donut Holes
- 1 1/4 cups (160 g) all-purpose flour fluffed and leveled
- 1/2 cup (40 g) unsweetened cocoa powder natural, not Dutch-processed
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 6 tbsp (85 g) unsalted butter melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1/2 cup (120 ml) whole milk room temperature
- 1/4 cup (60 ml) sour cream room temperature
- 2 tsp vanilla extract
Glaze
- 1 1/2 cups (180 g) powdered sugar sifted if lumpy
- 2-3 tbsp (30–45 ml) whole milk plus more as needed
- 1 tsp vanilla extract
Equipment
- Mini muffin pan or donut hole pan
- Mixing bowls
- Whisk
- Wire rack
- Mini cookie scoop
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut hole pan or mini muffin tin.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and no cocoa clumps remain.
- In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until thick and blended. Add eggs, egg yolk, and vanilla; whisk until smooth and glossy.
- In a small bowl or measuring cup, whisk the whole milk and sour cream until combined.
- Add dry ingredients to wet in three additions, alternating with the milk/sour cream mixture. Begin and end with dry ingredients. Whisk or fold gently until just combined with no dry streaks.
- Using a mini cookie scoop or spoon, fill each well of the muffin/donut hole pan about 3/4 full with batter.
- Bake for 9-11 minutes or until a toothpick comes out clean. Do not overbake. Let cool in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze: In a bowl, mix powdered sugar, 2 tablespoons milk, and vanilla extract until smooth and glossy. Add more milk as needed for a pourable, but not watery, consistency.
- Dip each cooled donut hole into the glaze, let excess drip, then set onto a wire rack. For thicker glaze, let the first coat set, then dip again. Enjoy!
Notes
Storage: Store glazed donut holes in an airtight container at room temperature for 2-3 days, in the fridge up to 5 days, or freeze (glazed or unglazed) up to 2 months. Defrost in fridge or microwave 10–15 seconds.
Variations: Swap sour cream for Greek yogurt; add coffee powder to batter; toss in mini chocolate chips; or use coconut milk in the glaze for dairy-free.
FAQ: This is a cake-style donut batter—do not fry. For dairy-free, use plant-based butter, non-dairy milk, and vegan sour cream.
Nutrition
Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Calcium: 20mg | Iron: 0.8mg