Glazed Chocolate Donut Holes

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Glazed Chocolate Donut Holes

Few treats capture the simple joy of baking like glazed chocolate donut holes. Imagine taking a bite of something warm, chocolatey, and tender, finished with a sweet vanilla glaze that cracks just slightly under your teeth. Whether you’re looking for a quick dessert for a family gathering, something to brighten a brunch table, or an unexpected after-dinner snack, these little orbs hit the mark. I’ll guide you through every step, from gathering ingredients to storing leftovers.

What Makes Glazed Chocolate Donut Holes Special

Donut holes bring more to the table than just being “the donut’s center.” Their size is perfect for sharing, and their quick bake time means you’re never far from a fresh batch. In this recipe, chocolate and glaze work together: deep cocoa flavor meets a silky vanilla coating. As a bonus, these are baked—not fried—so you get that classic cake donut texture with a little less mess.

You can easily double the recipe for a crowd or get creative with mix-ins and variations. The ingredients are simple, but the results feel bakery-worthy. And, since these are made with pantry staples, you’re unlikely to need a store run.

Ingredients

These chocolate donut holes use standard baking ingredients, so you may already have everything on hand. Here’s a closer look:

• All-Purpose Flour: Provides structure and a soft crumb.
• Unsweetened Cocoa Powder: Brings depth and natural chocolate flavor. Dutch process or natural cocoa both work.
• Baking Powder & Baking Soda: Help the donut holes rise and get fluffy.
• Salt: Balances sweetness and rounds out the flavor.
• Unsalted Butter: Adds moisture and richness.
• Granulated Sugar: Sweetens without overpowering the chocolate.
• Brown Sugar: Lends a hint of molasses and extra moisture.
• Vanilla Extract: Brings all the flavors together.
• Large Eggs: Bind the batter and create a tender texture.
• Milk: Keeps the donut holes moist and light.
• Sour Cream: Enhances moisture and gives a slight tang.
• For the Glaze: Powdered sugar, milk, and a splash of vanilla extract form a smooth, sweet glaze.

Ingredient Table

How to Make Glazed Chocolate Donut Holes

Homemade donut holes come together fast—no deep fryer required. Here’s the best approach for dough and glaze:

Step 1: Prep Your Baking Equipment

Preheat your oven to 350°F (175°C). Lightly grease two 24-cup mini muffin pans or four donut hole pans. Nonstick spray does the trick, or you can brush melted butter on each cavity.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, so your donut holes rise evenly.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, stirring until well integrated.

Stir milk and sour cream together in a measuring cup. If sour cream is extra thick, thin with a splash of milk.

Step 4: Make the Batter

Add the dry ingredients in three batches to the wet ingredients, alternating with the milk mixture. Gently fold after each addition. Stop mixing once you no longer see streaks of flour. Over-mixing means dense donut holes—aim for a slightly lumpy, cohesive batter.

Step 5: Fill and Bake

Use a small cookie scoop, pastry bag, or two spoons to portion the batter into each cup, filling them about three-quarters full.

Bake for 9–11 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking; the holes should feel slightly springy when pressed.

Allow to cool in the pan for 2–3 minutes, then transfer the donut holes to a wire rack. Let them cool completely before glazing, or the glaze will slide off.

Making the Vanilla Glaze

Classic donut glaze is all about achieving the right consistency—thick enough to coat, thin enough to set smooth.

• Whisk 1 1/2 cups powdered sugar with 3–4 tablespoons milk and 1 teaspoon vanilla extract. Adjust as needed: more milk for thinner glaze, more sugar for a thicker shell.
• For an extra-glossy finish, dip donut holes twice, letting the first layer set for 5 minutes before re-dipping.
• Place glazed holes back on a wire rack with parchment or foil underneath for easy cleanup.

Tips for Perfect Chocolate Donut Holes

Even the simplest recipe has a few tricks for bakery-worthy results. Here’s what makes a difference:

• Room temperature ingredients blend more smoothly, ensuring even texture.
• High-quality cocoa powder intensifies the chocolate flavor.
• Mix wet and dry ingredients gently to avoid tough donut holes.
• Scoop batter evenly for uniform size and even baking.
• Cool completely before glazing so you get a neat, crisp shell.
• If the glaze drips too fast, thicken with more powdered sugar; if it barely coats, stir in a splash more milk.
• For a deeper chocolate note, dissolve 1 teaspoon espresso powder in your milk.

Variations and Creative Ideas

Bored of vanilla glaze? These donut holes adapt well:

• Double Chocolate: Add mini chocolate chips to the batter or whisk cocoa powder into the glaze.
• Nutty Crunch: Fold in chopped toasted hazelnuts or almonds.
• Fruity Twists: Serve with a side of berry jam or fold dried cherries into the batter.
• Sprinkle Party: After glazing, roll in chocolate sprinkles or toasted coconut.
• Flavored Glaze: Swap vanilla extract for almond, maple, orange, or mint for a new take.

Serving Suggestions

Chocolate donut holes stand on their own, but pairing brings them into dessert territory:

• With fresh berries and whipped cream for a brunch platter.
• Alongside espresso for an afternoon snack.
• Stacked on skewers for a fun party treat.
• Served warm with dipping sauces like chocolate ganache, peanut butter, or vanilla custard.

These are ideal for sharing and can be made ahead for gatherings.

Storage and Freezing

Homemade donut holes stay fresh longer than you’d think. Store them correctly, and you can snack for days.

Storing

• Room Temperature: Store fully glazed donut holes in an airtight container, with parchment between layers, for up to 48 hours.
• Refrigerator: Keep in a sealed box for up to 5 days, especially in warm climates.

Freezing

• Freeze unglazed donut holes on a baking sheet until firm. Pack into freezer bags for 2–3 months.
• Thaw at room temperature, then glaze fresh before serving.

Common Questions

Can I make these gluten-free?

Use a 1:1 gluten-free flour substitute. Expect a slightly more delicate texture but similar results.

Do I have to use a donut hole pan?

No. Mini muffin pans work well. The shape is more rounded than traditional donut holes, but taste and texture remain the same.

Can I bake ahead and glaze later?

Yes. Prepare and store donut holes, then glaze within an hour of serving for the best finish.

Homemade glazed chocolate donut holes blend rich cocoa flavor with a bright vanilla glaze, creating a treat that tastes like it belongs on a bakery shelf. With this recipe, you get everything you need: simple steps, helpful tips, and creative twists. Whether you stick to classic or try a new spin, these little morsels always deliver. Gather a handful of pantry basics, mix up a batch, and watch these disappear from the table before you know it.