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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 a large bowl, whisk the flour, cocoa powder, baking soda, salt, sugar, and brown sugar together to combine.
- 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.
- 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.
- Cool 10 minutes inside the pan, then unmold and cool completely.
- 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.