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–+ servings

Chocolate Donut Holes

BakedChocolateOvenSweet
Time :45 minutes
Yield :12 servings
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From your favorite coffee shop to your own kitchen, these little treats ensure a good morning! Chocolate Donut Holes are tender, tangy, and packed with deliciously rich chocolate flavor. Then, each one is glazed in a vanilla icing with just a hint of lemon to make sure you feel the good times! Chocolate Donut Holes are far easier to make than they first seem and will make you smile!
From your favorite coffee shop to your own kitchen, these little treats ensure a good morning! Chocolate Donut Holes are tender, tangy, and packed with deliciously rich chocolate flavor. Then, each one is glazed in a vanilla icing with just a hint of lemon to make sure you feel the good times! Chocolate Donut Holes are far easier to make than they first seem and will make you smile!

Ingredients

For the donut holes:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs beaten, room temperature
  • 3/4 cup milk room temperature
  • 1/4 cup Greek yogurt
  • 2 teaspoons pure vanilla
  • 3 tablespoons unsalted butter melted

For the glaze:

  • 1 3/4 cups confectioners' sugar plus more, to taste
  • 3/8 cup heavy cream plus more, to taste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice

Directions

  • Preheat the oven to 350 degrees F.
  • Coat a 24-count mini muffin pan with nonstick spray.
  • In a large bowl, sift the flour, the granulated sugar, and the cocoa and whisk to combine.
  • Add the baking powder, the baking soda, and the salt to the flour mixture and whisk to combine.
  • In a separate medium bowl, add the beaten eggs, the milk, the yogurt, and 2 teaspoons of the vanilla and whisk to combine until completely smooth.
  • Add the melted butter to the egg mixture and whisk to combine.
  • Add the egg mixture to the flour mixture and slowly fold to combine until no flour pockets remain, being careful not to overmix.
  • Spoon the batter into the cups of the prepared mini muffin pan, filling each cup about 3/4 full.
  • Bake until a toothpick inserted into the center comes out clean, about 10 minutes.
  • Allow the donut holes to cool in the pan for 5 minutes.
  • Transfer the donuts to a wire rack to cool for 5 minutes. Bake in batches, as needed, until all of the batter is used.
  • In a medium bowl, sift 1 3/4 cups of the confectioners' sugar.
  • Add 3/8 cup of the heavy cream, the remaining vanilla, and the lemon juice to the confectioners' sugar and whisk until smooth.
  • If the glaze seems too thin, add the extra confectioners' sugar, a little at a time. If the glaze seems too thick, add the extra heavy cream, a little at a time.
  • Place a wire rack over a baking sheet.
  • Dunk the slightly warm donut holes in the glaze, using a fork or your clean fingers to ensure they are completely coated.
  • Transfer the glazed donuts to the prepared wire rack and allow the excess glaze to drip off.
  • Repeat the dipping process 2-3 times for a thicker glaze coating, if desired.
  • Allow the glaze to set, about 5 minutes.
  • Serve.
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