Glazed Chocolate Donut Holes

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I’ve always had a soft spot for bite-sized desserts, especially ones that involve chocolate. That’s why I’m so excited to share my Glazed Chocolate Donut Holes recipe with you. These little morsels are rich, deeply chocolaty, and perfectly coated in a silky glaze that makes them irresistibly decadent. Whether you need a sweet treat for brunch, a party, or just because your sweet tooth demands it, these donut holes are a foolproof crowd-pleaser.

What I love most about them is the balance—they’re indulgent without being too heavy, and their size makes it dangerously easy to pop one (or five) into your mouth without hesitation. And let’s be honest, anything that gets drizzled in a glossy chocolate glaze feels just a little extra special. If you’re looking to impress with minimal effort, this is the dessert for you.

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Why You’ll Love These Glazed Chocolate Donut Holes

These donut holes are the perfect combination of soft, cakey interior and rich, shiny chocolate coating. They come together quickly—no yeast or frying required—and still deliver bakery-level results. You can serve them warm or chilled, and they make an excellent make-ahead dessert. The texture is tender but structured, and they stay moist for days. Whether you’re a chocolate fanatic or just looking to switch up your dessert routine, you’ll find yourself coming back to this recipe again and again.

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What Kind of Cocoa Powder Should I Use?

For the deepest, richest flavor, I always go with unsweetened Dutch-processed cocoa powder in these Glazed Chocolate Donut Holes. It lends a smooth, intense chocolate profile without any bitterness. If you only have natural cocoa powder on hand, it can still work, but expect a slightly lighter color and a sharper flavor. If you’re craving that classic deep cocoa taste and a tender crumb, Dutch-processed is the way to go.

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Options for Substitutions

These donut holes are surprisingly flexible, so don’t worry if you’re missing an ingredient or two. Here are a few reliable swaps you can make:

• Flour: All-purpose flour is standard, but you can use a 1:1 gluten-free blend for a GF version.
• Milk: Any dairy or non-dairy milk will work—almond, oat, soy, or even buttermilk if you want a tangier bite.
• Butter: Swap with coconut oil or a neutral vegetable oil for a dairy-free alternative.
• Egg: Use a flax egg (1 tbsp ground flax + 3 tbsp water) or egg replacer powder for a vegan version.
• Chocolate glaze: You can substitute it with a dusting of powdered sugar, a simple sugar glaze, or even a ganache if you’re feeling fancy.

These substitutions keep the donut holes delicious and accessible no matter your dietary preferences or pantry limitations.

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Ingredients for These Glazed Chocolate Donut Holes

All-Purpose Flour
This is the base of the donut holes, giving them structure while keeping them soft and tender.

Unsweetened Cocoa Powder (preferably Dutch-processed)
Essential for that deep chocolate flavor and dark, rich color.

Baking Powder
Helps the donut holes rise slightly and gives them a light, cakey texture.

Salt
Just a pinch enhances the chocolate flavor and balances the sweetness.

Granulated Sugar
Adds sweetness and helps the outer edges brown nicely in the oven.

Egg
Acts as a binder and gives the donut holes structure and richness.

Milk
Adds moisture and helps bring the batter together smoothly. Any kind works!

Melted Butter
Provides flavor and richness, creating a soft crumb.

Vanilla Extract
Adds a lovely aroma and complements the cocoa beautifully.

Semi-Sweet Chocolate Chips (for the glaze)
These melt into a silky glaze that coats each donut hole in luscious chocolate.

Heavy Cream (for the glaze)
Makes the glaze smooth and glossy, helping it set perfectly.

Sprinkles or Crushed Candy (optional)
For a fun, decorative touch and a hint of texture on top.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin pan or a donut hole pan if you have one. You can also use a silicone mold for easy release.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures all the dry ingredients are evenly distributed and lump-free.

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Step 3: Whisk the Wet Ingredients

In a separate large bowl, whisk together the egg, sugar, milk, melted butter, and vanilla extract until the mixture is smooth and well combined.

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Step 4: Combine the Wet and Dry

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until just combined. Be careful not to overmix—the batter should be thick but smooth.

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Step 5: Fill and Bake

Spoon or pipe the batter into your prepared pan, filling each cavity about 3/4 full. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.

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Step 6: Make the Chocolate Glaze

While the donut holes are cooling, prepare the glaze by heating the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.

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Step 7: Dip and Decorate

Once the donut holes are cool enough to handle, dip each one into the glaze, letting the excess drip off. Place them on a wire rack and sprinkle with crushed candy or sprinkles before the glaze sets.

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How Long to Cook the Glazed Chocolate Donut Holes

These donut holes only need 10 to 12 minutes in the oven at 350°F (175°C). You’ll know they’re done when the tops spring back lightly to the touch or a toothpick inserted into the center comes out clean. Be sure not to overbake them, as that can dry them out and take away from their soft, cakey texture.

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Tips for Perfect Glazed Chocolate Donut Holes

• Don’t overmix the batter – this can lead to dense, rubbery donut holes. Stir until just combined.
• Use a mini cookie scoop or piping bag to portion the batter evenly and avoid mess.
• Let them cool slightly before glazing, or the glaze will slide right off.
• Warm your glaze gently if it starts to firm up—just 5 seconds in the microwave can bring it back to the perfect dipping consistency.
• Add toppings while the glaze is wet so they stick well and look extra pretty.
• Store them covered once they cool to maintain softness and prevent the glaze from hardening too much.
• Try a test donut first if using a new pan—it helps you adjust baking time for your oven and ensures even cooking.

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Watch Out for These Mistakes While Cooking

• Using natural cocoa without adjusting leavening: Dutch-processed cocoa works best here; swapping it without adjusting the baking powder can affect rise and texture.
• Overfilling the pan: If you fill the molds too full, the donut holes can spill over or come out uneven.
• Skipping the glaze step too early: Don’t glaze while the donuts are too warm, or the coating will melt off instead of setting nicely.
• Overbaking: Just a minute or two too long in the oven can dry out these mini treats. Keep an eye on them!
• Not mixing the glaze fully: Incomplete stirring can leave lumps in your glaze. Stir gently until completely smooth.
• Neglecting to grease the pan properly: Even nonstick pans can cling to baked chocolate. A light greasing ensures a clean release.
• Forgetting to let the batter rest briefly: Giving it 5 minutes to sit helps the texture smooth out before baking.

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What to Serve With Glazed Chocolate Donut Holes?

Fresh Berries

Strawberries, raspberries, or blueberries provide a tart contrast to the richness of the donuts.

Iced Coffee or Cold Brew

The bitterness of coffee pairs beautifully with chocolate and cuts through the sweetness.

Vanilla Ice Cream

For a more indulgent dessert, pair the donut holes with a scoop of creamy vanilla ice cream.

Whipped Cream

A light, airy dollop of whipped cream can balance the dense texture of the donut holes.

Milk (Dairy or Plant-Based)

Classic and simple—a cold glass of milk always works with chocolate.

Salted Nuts

Almonds or pistachios add crunch and a savory edge that contrasts the soft, sweet donuts.

Fruit Compote

Warm berry or cherry compote spooned over the top adds a jammy, tangy twist.

Hot Chocolate

Double down on the chocolate experience with a rich, steamy mug of cocoa.

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Storage Instructions

To keep your Glazed Chocolate Donut Holes fresh and moist, store them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, you can refrigerate them instead—just bring them to room temperature before serving to soften the glaze again.

For longer storage, these donut holes freeze well. Place them on a baking sheet in a single layer to freeze for an hour, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Thaw at room temperature, and optionally warm in the microwave for 10–15 seconds before serving.

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Estimated Nutrition

Please note this is a general estimate for 1 glazed donut hole and may vary depending on ingredient brands and substitutions:

• Calories: ~110
• Total Fat: 5.5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 55mg
• Total Carbohydrates: 14g
• Fiber: 1g
• Sugar: 9g
• Protein: 1.5g

These are rich and indulgent treats, but their small size makes them a satisfying little bite of chocolate heaven without going overboard.

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Frequently Asked Questions

Can I make these donut holes without a donut hole pan?

Yes! A mini muffin tin works just as well. The shape will be slightly different, but the flavor and texture remain perfect.

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Can I fry the batter instead of baking it?

This batter is designed for baking, not frying—it’s more like a cake batter than a dough. For frying, you’d need a stiffer dough to hold its shape in hot oil.

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Can I make them ahead of time?

Absolutely. Bake the donut holes the day before and glaze them just before serving. You can also freeze them and glaze after thawing.

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How can I make these vegan?

Swap the egg with a flax egg, use plant-based milk and dairy-free butter, and choose vegan chocolate for the glaze.

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Why did my donut holes turn out dry?

They were likely overbaked. Check them a minute or two early and remove them as soon as a toothpick comes out clean.

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Can I double the recipe?

Definitely. Just double all the ingredients and bake in batches to ensure even cooking.

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Is it okay to skip the glaze?

Of course! You can dust them with powdered sugar or roll them in cinnamon sugar if you prefer something lighter.

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How do I get the glaze to set properly?

Let the donut holes cool completely before dipping. Then place them on a wire rack to dry for at least 10–15 minutes. You can even pop them in the fridge for a faster set.

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Conclusion

These Glazed Chocolate Donut Holes are one of those treats that make you feel like a baking pro without needing fancy techniques or tools. They’re easy to prepare, super adaptable, and wildly satisfying with their rich chocolate flavor and smooth glaze. Whether you’re sharing them at a party or sneaking a few with your morning coffee, they hit the sweet spot every time. Once you make them, you’ll wonder why you ever bothered buying them from a shop.

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