My Glazed Chocolate Donut Holes make the perfect breakfast, snack or dessert! Moist, dense and of course chocolaty delicious. 🙂
You guys…these donut holes are crazy delicious and they are baked not fried, so nothing to feel guilty about right? Lol!
These donut holes really are so easy to prepare! Don’t worry about needing a donut hole pan, just make them in a mini muffin pan.
Truth be told, the only reason I used a donut hole pan is because I got a couple as a gift last year. These donut holes are so easy to make in a regular mini muffin pan, that’s how I usually do it at home. Today I just felt like changing it up a bit.
The center of these donut holes is moist, dense and wonderful! If you look close enough you can almost see the mini chocolate chips baked into the donut hole.
My little delights naked…or fresh out of the oven without glaze. 🙂
Using a rack to for drying is very important. You want the extra glaze to drip off, or it will make your donut holes soggy. You can always dunk them again if you want a thicker glaze coating. 🙂
When baking I don’t use heavy cream too often. If you want a thick glaze us cream, if you don’t care use milk. The cream gives you that wonderful thick delicious glaze. Besides, you’re not using that much.
I like to dunk my donut holes when they’re still a bit warm and I double dunk them. Which means I dunk them, let them drip for a bit, then dunk them again, let drip and add my sprinkles.
Don’t forget the lemon juice it cuts the sweetness a bit, trust me on this!
Glazed Chocolate Donut Holes
1/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup miniature chocolate chips
1 large egg, room temperature
1/4 cup milk, or chocolate milk
1 teaspoon vanilla extract
1 teaspoon vinegar, cider or white
1/4 cup (4 tablespoons) melted butter
2 cups powdered sugar
4 -5 tablespoons heavy cream
1 teaspoon clear vanilla extract
1 teaspoon lemon juice
1. Preheat the oven to 350 degrees F. Spray the top and bottom halves of the doughnut hole pan. If you are using mini muffins pans, spray with cooking spray; set aside.
2. Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and miniature chocolate chips. Set aside.
3. Whisk together the eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that’s just fine.
4. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend.
5. If using a doughnut pan, scoop a tablespoon of batter into the cups in the bottom half of the doughnut hole pan (the side without the vent hole). Place the top half on the pan, and lock it in place with the clips. Bake the doughnut holes for 8 to 9 minutes, or until a cake tester inserted into the center comes out clean. If using a mini muffin pan, fill the muffin tins 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Do not overbake donut holes; they burn easily. Allow the donuts to cool for 5 minutes in the pan (for either style of pan) and then transfer to a wire rack to cool for 5-10 minutes before glazing. They should be slightly warm, not hot.
7. Whisk together ingredients for glaze until smooth and desired texture is achieved. For a thicker glazer add more powdered sugar; for a thinner glaze, add more cream. Dunk each donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of baking sheet allowing the glaze to drip down. Repeat dunking if you want a thicker glaze coating. Decorate with sprinkles, if using. Allow to dry completely.
Donut holes are best when served on the same day. Store extras in an airtight container at room temperature for several days.
Makes 18-24 Glazed Chocolate Donut Holes
recipe adapted from: King Arthur Flour