Description
These glazed chocolate donut holes are soft, fluffy bites of chocolaty goodness covered in a smooth, sweet glaze. Perfect for breakfast, dessert, or anytime snacking, they’re quick to whip up and even quicker to disappear!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or donut hole pan.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt together.
- In another bowl, combine buttermilk, melted butter, egg, and vanilla. Stir into the dry mixture just until blended.
- Spoon batter into the muffin tin, filling each about two-thirds full. Bake for 8–10 minutes or until a toothpick comes out clean.
- Let donut holes rest in the pan for a few minutes, then move to a wire rack to cool.
- Mix powdered sugar and milk until smooth to make the glaze. Adjust milk for desired thickness.
- Dip cooled donut holes into the glaze and let them set on the wire rack. Enjoy!
Notes
Avoid overmixing the batter to keep the donut holes light and tender. For added richness, toss in some mini chocolate chips. These treats freeze well—store extras in a zip-top bag and reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 130
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate donut holes, glazed donuts, easy baked dessert, mini chocolate donuts