Chocolate Glazed Donut Holes

Chocolate Glazed Donut Holes
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Glazed Chocolate Donut Holes (Baked!)

Recipe Author Jessie Sheehan
Course Breakfast, Desserts
Servings 40 donut holes


For the donutholes:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1/2 cup vegetable oil
  • 1 1/2 cup dark brown sugar packed
  • 1 tbsp pure vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup buttermilk

For the glaze:

  • 1 1/2 cups confectioners’ sugar sifted if lumpy
  • 1/2 tsp fine sea salt
  • 1/4 – 1/3 cup buttermillk more if needed


To make the donuts

  • Preheat the oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray or softened butter.
  • Whisk the flour, cocoa powder, baking powder and soda and salt in a medium-sized bowl.
  • Place the oil, the sugar and vanilla in a large bowl and whisk to combine.
  • Add the egg and yolks, one at a time, and continue whisking until smooth.
  • With a flexible spatula, gently fold half the dry ingredients into the wet ingredients, then add the buttermilk and then the other half of the dry, folding after each addition to incorporate.
  • Fill each mini muffin cavity about 2/3of the way full.
  • Bake for about 8 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two and the holes spring back when you press them.
  • Let cool slightly and then remove from the pan to cool completely. Repeat with the remaining batter.

To make the glaze:

  • Combine all of the ingredients in a small, shallow bowl and whisk until smooth and fully incorporated, adding more buttermilk if necessary, to create a thin glaze
  • To glaze the donuts, drop each one into the glaze and then lift it out, with a slotted spoon, if you have one, or two forks, allowing the excess glaze to drip back into the bowl. Place the holes, on a drying rack set inside a cookie sheet until set.
  • The glazed donuts are best enjoyed the day they are made.

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