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Chocolate Baked Donut Holes

chocolate baked donut holes

Just by the title you know this is going to be one delicious post! After creating my Oscar menu that I posted yesterday, I decided I wanted to make a few of the items for fun and so that everything wasn’t store bought. I mean I have no incentive to go outside when its literally zero degrees, so why not bake?! First up are these Baked Chocolate Donut Holes. I am not a huge fan of frying things at home, mainly because it makes my apron get all smelly and I have to really clean the stove top after. Basically I’m lazy in the clean-up department. So when this recipe for baked donut holes caught my eye on Pinterest, I knew I had to give it a go with just a few slight differences. Basically I didn’t want to use heavy cream and I needed more glaze. I doubled up on the glaze and used every single drop. Yummm….

Scroll to the bottom for recipe details!

chocolate baked donut holes

Here is what the holes looked like coming out of the oven. They definitely looked more like little mini-muffins and I found that the ones that used less batter ended up shaping more sphere like.

chocolate baked donut holes

Two rounds of glaze later and these little guys were ready to be eaten! They are perfect for an afternoon treat with coffee or as a dessert. And while they may be a little more cake than donut like, the glaze really makes it feel like you are eating a donut hole! Definitely a win in my household!

chocolate baked donut holes

chocolate baked donut holes

Baked Chocolate Donut Holes
Time: About an hour    Yield: About 36


2 cups all-purpose flour
1 cup granulated sugar
1/2 cup good quality unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten and preferably room temperature
3/4 cup milk, preferably room temperature
1/4 cup Greek yogurt (I used two heaping spoons of Vanilla greek yogurt)
2 teaspoons vanilla extract
3 Tablespoons unsalted butter, completely melted

3 1/2 cups confectioners’ sugar
1/2 cup milk (or heavy cream)
2 teaspoon vanilla extract
2 teaspoon lemon juice


1. Preheat oven to 350F degrees.  Spray 24-count mini muffin pan with nonstick spray. Set aside.

2. Sift the flour, sugar, and cocoa powder together in a large bowl. Next mix in the baking powder, baking soda, and salt and set aside.

3. In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth.  Whisk in the melted butter until combined.  Slowly fold the wet ingredients into the dry ingredients until just mixed, making sure not to over mix.

4. Spoon batter into the mini muffin tins about 1/2 – 3/4 full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Watch carefully as they burn quickly. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack with a paper towel or sheet pan underneath (so that the glaze can drip down in the next step) to cool for 5 more minutes before glazing.

5. Next make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.  Add more confectioners’ sugar to make it thicker if desired; add more cream to make it thinner if desired. Dunk each slightly warm donut hole into the glaze using a fork or your fingers. I literally rolled it around until they were drenched in glaze. Place on the wire rack.  Repeat dunking two to three more times if you want a thick glaze coating. 

Note: Donuts take a few hours for the glaze to thoroughly harden, although don’t let that stop you from sampling, and are best eaten within 24 hours.


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