I made Simple, yet extraordinary Chocolate Glazed Donut Holes that are baked not fried and include a clever ingredient that changed everything.

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I love the small thrill of biting into Glazed Chocolate Donut Holes. Moist baked chocolate donut holes from Sally’s Baking Addiction, simple, yet extraordinary.

I can’t explain why tiny things taste more special, but the deep cocoa from unsweetened cocoa powder and a touch of vanilla extract make every bite feel intentional. This Donut Hole Recipe looks like a quick treat but insists you slow down for the flavor.

They crack sometimes, or the glaze slips off, and I find that oddly satisfying, like a proof they were actually made by a person and not a machine.

Ingredients

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All purpose flour gives structure, mostly carbs and starch, little protein, makes dough tender
Unsweetened cocoa powder adds deep chocolate flavor, antioxidants and bitterness, low sugar, intense aroma
Granulated sugar gives sweetness and moisture, pure carbs, raises browning, no real nutrients
Eggs bind batter, add protein and richness, help leavening, make crumb tender and cohesive
Vegetable oil keeps donut holes moist, adds fat calories, gives neutral mouthfeel, no dairy
Sour cream adds tang and fat, boosts tenderness and moisture, slight acidity for flavor balance
Powdered sugar sweetens glaze, dissolves into smooth icing, pure carbs, creates glossy finish and sweetness

Ingredient Quantities

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1/2 cup sour cream

1/3 cup milk

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

3 tablespoons unsweetened cocoa powder for the glaze

3 to 4 tablespoons milk for the glaze

1/2 teaspoon vanilla extract for the glaze

a pinch of salt

How to Make this

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1. Preheat oven to 350 F and grease a mini muffin or donut hole pan really well, or use nonstick spray and a little flour so they don’t stick.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.

3. In another bowl beat 2 large eggs, then add 1/2 cup vegetable oil, 1/2 cup sour cream, 1/3 cup milk and 1 teaspoon vanilla extract; whisk until smooth, it’s ok if it’s not perfect.

4. Pour the wet into the dry and stir gently until just combined, scraping the bowl. Don’t over mix, a few small lumps are fine.

5. Use a small cookie scoop or two spoons to fill each cavity about 3/4 full so the donut holes have room to rise. Tap the pan on the counter once to level batter and pop any big air bubbles.

6. Bake for 10 to 12 minutes at 350 F, or until a toothpick comes out with only a few moist crumbs. Let cool in the pan for 3 to 5 minutes then transfer to a wire rack to cool a bit more.

7. Make the glaze by whisking 1 1/2 cups powdered sugar with 3 tablespoons unsweetened cocoa powder, a pinch of salt, 3 tablespoons milk and 1/2 teaspoon vanilla extract. Add the optional 4th tablespoon of milk only if you need to thin it to a dippable consistency. Warm milk a few seconds in the microwave for a silkier glaze if you want.

8. Dip each warm donut hole into the glaze or spoon the glaze over them, then set back on the wire rack to let the glaze set. For a thicker coating dip twice after the first layer sets.

9. Serve warm for best flavor. Store leftovers in an airtight container at room temperature up to 2 days, or refrigerate and warm briefly before eating.

Equipment Needed

1. Oven (preheat to 350 F)
2. Mini muffin or donut hole pan, well greased or sprayed
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula (for scraping the bowl)
7. Small cookie scoop or two spoons (to fill cavities; use whatever you got)
8. Wire cooling rack and toothpicks (for testing doneness)
9. Small bowl or microwave safe cup for warming milk and mixing the glaze

FAQ

Q: Can I bake these instead of frying? A: Yes. Spoon batter into a greased mini muffin tin or donut hole pan and bake at 350°F for about 8 to 10 minutes until a toothpick comes out clean. They wont be as crispy as fried ones but still super tender.

Q: How do I get a smooth, shiny chocolate glaze? A: Sift the powdered sugar first, then whisk in the cocoa and a little warm milk, one tablespoon at a time, until it reaches a thick but pourable consistency. Dip the slightly cooled holes and let excess drip off, then chill for a few minutes to set.

Q: My donut holes are dense, what went wrong? A: You probably overmixed the batter or packed the flour when measuring. Mix just until combined and spoon or scoop batter gently. Use fresh baking powder and baking soda for good rise.

Q: Can I make them ahead or freeze them? A: Yes. Freeze unglazed donut holes in a single layer on a tray until firm, then transfer to a freezer bag for 1 to 2 months. Thaw, warm slightly and glaze just before serving for best texture.

Q: How should I store leftovers and reheat them? A: Store in an airtight container at room temp for up to 2 days or in the fridge up to 4 days. To revive, warm in a 300°F oven for 5 to 8 minutes or microwave one at a time for about 10 seconds.

Q: Can I make dietary swaps like dairy free or gluten free? A: You can. Use a 1 to 1 gluten free flour blend and add a little xanthan gum if your blend needs it. For dairy free replace sour cream and milk with plain dairy free yogurt and a non dairy milk. Texture might change a bit but flavor will still be great.

Glazed Chocolate Donut Holes Recipe Substitutions and Variations

All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser bite, or a cup-for-cup gluten-free blend plus 1/4 tsp xanthan gum if your blend needs a binder — both work fine for donut holes
Vegetable oil: swap with melted butter 1:1 for richer flavor, or use a neutral oil like canola; coconut oil 1:1 is okay too but will add a hint of coconut, so melt it first
Sour cream: plain Greek yogurt 1:1 gives the same tang and moisture, or use buttermilk (or make a quick buttermilk by adding a splash of vinegar or lemon to milk) — crème fraîche also works
Powdered sugar for glaze: make your own by blitzing 1 cup granulated sugar with 1 tbsp cornstarch until powdery, or skip the powdered glaze and use a quick chocolate ganache (about 4 oz chopped chocolate + 1/4 cup cream) for a richer finish

Pro Tips

1) Let your eggs, milk and sour cream sit out about 20 to 30 minutes so they warm up a bit, it helps the batter blend smoother and gives a lighter crumb, trust me you can tell the difference.

2) Use an ice cream or small cookie scoop so every hole gets the same amount, if some are bigger theyll bake faster and get dry; also keep an oven thermometer handy cause many ovens run hot or cold and that changes bake time.

3) Sift the powdered sugar before you mix the glaze to avoid lumps, and add a teaspoon of light corn syrup or a tiny pat of melted butter if you want glossy, non-cracking shine that sets nicely.

4) Want to make ahead Try freezing the baked, unglazed holes on a tray, then bag them once solid, glaze straight from frozen and warm a few seconds if needed; to keep leftovers soft store with a slice of bread in the container, it actually works.

Glazed Chocolate Donut Holes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Simple, yet extraordinary Chocolate Glazed Donut Holes that are baked not fried and include a clever ingredient that changed everything.

Servings

servings

Calories

304

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Mini muffin or donut hole pan, well greased or sprayed
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula (for scraping the bowl)
7. Small cookie scoop or two spoons (to fill cavities; use whatever you got)
8. Wire cooling rack and toothpicks (for testing doneness)
9. Small bowl or microwave safe cup for warming milk and mixing the glaze

Ingredients

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1/3 cup milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3 tablespoons unsweetened cocoa powder for the glaze
3 to 4 tablespoons milk for the glaze
1/2 teaspoon vanilla extract for the glaze
a pinch of salt

Directions

Preheat oven to 350 F and grease a mini muffin or donut hole pan really well, or use nonstick spray and a little flour so they don't stick.
In a large bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.
In another bowl beat 2 large eggs, then add 1/2 cup vegetable oil, 1/2 cup sour cream, 1/3 cup milk and 1 teaspoon vanilla extract; whisk until smooth, it's ok if it's not perfect.
Pour the wet into the dry and stir gently until just combined, scraping the bowl. Don't over mix, a few small lumps are fine.
Use a small cookie scoop or two spoons to fill each cavity about 3/4 full so the donut holes have room to rise. Tap the pan on the counter once to level batter and pop any big air bubbles.
Bake for 10 to 12 minutes at 350 F, or until a toothpick comes out with only a few moist crumbs. Let cool in the pan for 3 to 5 minutes then transfer to a wire rack to cool a bit more.
Make the glaze by whisking 1 1/2 cups powdered sugar with 3 tablespoons unsweetened cocoa powder, a pinch of salt, 3 tablespoons milk and 1/2 teaspoon vanilla extract. Add the optional 4th tablespoon of milk only if you need to thin it to a dippable consistency. Warm milk a few seconds in the microwave for a silkier glaze if you want.
Dip each warm donut hole into the glaze or spoon the glaze over them, then set back on the wire rack to let the glaze set. For a thicker coating dip twice after the first layer sets.
Serve warm for best flavor. Store leftovers in an airtight container at room temperature up to 2 days, or refrigerate and warm briefly before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.