How To Make Glazed Chocolate Donut Holes
Grab a bite of these soft and warm chocolate donut holes, baked till’ golden brown, and coated in a sweet sugar glaze, for a delectable afternoon snack!
Serves:
Ingredients
For Donut Holes:
- 2cupswhite whole wheat flour,spooned and leveled *
- 1cupgranulated sugar
- ½cupunsweetened cocoa powder
- 1tspbaking powder
- 1tspbaking soda
- ¼tspsalt
- 2large eggs,room temperature, beaten
- ¾cupmilk,room temperature
- ¼cupGreek yogurt,or regular, plain or vanilla, nonfat or low fat
- 2tsppure vanilla extract
- 3tbspunsalted butter,melted
For Glaze:
- 1¾cupsconfectioners’ sugar
- ¼cupheavy cream
- 1tsppure vanilla extract
- 1tsplemon juice
Instructions
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Preheat the oven to 350 degrees F. Spray a 24-count mini muffin pan with nonstick spray. Set aside.
Donuts:
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Sift the flour, sugar, and cocoa powder together in a large bowl. Mix in the baking powder, baking soda, and salt. Set aside.
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In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined.
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Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. **
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Spoon the batter into the mini muffin tins, only about ¾ of the way full.
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Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Do not overbake them.
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Allow the donuts to cool for 5 minutes in the pan, then transfer to a wire rack to cool for 5 more minutes before glazing.
Glaze:
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Sift the confectioners’ sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.
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Add more confectioners’ sugar to make it thicker, if desired, and add more cream to make it thinner, if desired. Dunk each slightly warm donut hole into the glaze using a fork or fingers.
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Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times for a thick glaze coating.
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Serve, and enjoy!
Recipe Notes
- * Or half all-purpose plus half whole wheat, or all-purpose flour.
- ** Over-handling this batter will make the donut holes dense and tough.
- Donut holes taste best served on the same day. Store extras in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 93.69kcal
- Fat: 2.44g
- Saturated Fat: 1.36g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.64g
- Polyunsaturated Fat: 0.20g
- Carbohydrates: 17.33g
- Fiber: 1.16g
- Sugar: 11.73g
- Protein: 1.81g
- Cholesterol: 15.92mg
- Sodium: 69.61mg
- Calcium: 23.37mg
- Potassium: 55.37mg
- Iron: 0.48mg
- Vitamin A: 21.67µg
- Vitamin C: 0.06mg
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