Make Ahead

Baked Chocolate Donut Holes

June  4, 2014
Photo by James Ransom
Author Notes

Baked chocolate donut holes with chocolate glaze to boot. Coffee's best friend. —Erin McDowell

  • Makes about 2 dozen donut holes
  • For the donut holes:
  • 1 cup all-purpose flour
  • 3 tablespoons dark cocoa powder
  • 3/4 teaspoon baking soda
  • 1 pint salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 4 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • For the chocolate glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons dark cocoa powder
  • 3 tablespoons whole milk, or more as needed
In This Recipe
  1. In a large bowl, whisk the flour, cocoa powder, baking soda, salt, sugar, and brown sugar together to combine.
  2. In a small bowl, whisk the buttermilk, egg, butter, and vanilla to combine. Add it to the dry ingredients and mix until the batter is smooth.
  3. Pour batter into donut hole molds, filling each hole 2/3 of the way. Attach the top of the pan, and bake in a 350° F oven until a toothpick inserted into the center comes out clean, 12 to 14 minutes.
  4. Cool 10 minutes inside the pan, then unmold and cool completely.
  5. In a small bowl, whisk the glaze ingredients together to combine. Dip the donuts in the glaze to coat, and then let set for 5 to 10 minutes.

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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.