Baked Chocolate Donut Holes (Print Version)
# Ingredients:
→ Donut Hole Batter
01 -
2 cups (240g) all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1/4 cup unsalted butter, melted
07 -
1/2 cup granulated sugar
08 -
1/2 cup packed brown sugar
09 -
2 large eggs plus 1 egg yolk
10 -
2 teaspoons vanilla extract
11 -
1/2 cup whole milk
12 -
1/3 cup sour cream
→ Vanilla Glaze
13 -
2 cups powdered sugar
14 -
1/4 cup whole milk
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Start by heating your oven to 350°F (175°C). Lightly grease your donut hole pans or mini muffin tins with cooking spray or butter to prevent sticking.
02 -
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until they're well combined. This ensures your chocolate flavor is evenly distributed.
03 -
In a separate bowl, whisk the melted butter with both granulated and brown sugars until the mixture becomes thick and smooth. Add the eggs, extra yolk, and vanilla, blending until everything is well incorporated.
04 -
In a measuring cup or small bowl, stir together the milk and sour cream until smooth. The sour cream adds moisture and tenderness to these little treats.
05 -
Gently combine the ingredients by alternating between adding the dry flour mixture and the milk mixture to your butter-sugar bowl. Always start and end with the dry ingredients. Fold everything together with a spatula just until no flour streaks remain - careful not to overmix!
06 -
Using a mini cookie scoop or spoon, fill each cup in your prepared pans about 3/4 full with the chocolate batter. This gives them room to rise while baking.
07 -
Bake for approximately 10 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pans for a few minutes before transferring to a wire rack to cool completely.
08 -
While the donut holes cool, whisk together the powdered sugar, milk, and vanilla in a medium bowl until smooth. If needed, add more milk a teaspoon at a time until you reach a pourable but still thick consistency.
09 -
Once completely cooled, dip each donut hole into the glaze, allowing excess to drip off before placing back on the wire rack. For an extra-sweet finish, you can thin the remaining glaze slightly and double-dip them after the first coat sets.
# Notes:
01 -
These baked chocolate donut holes stay fresh in an airtight container at room temperature for 2-3 days
02 -
For a fun variation, try adding mini chocolate chips to the batter or sprinkles on top of the glaze