Glazed Chocolate Donut Holes

Moist, baked Glazed Chocolate Donut Holes dipped in sweet vanilla glaze. Simple ingredients, super easy, and seriously hard to stop eating.

this Recipe

Okay… confession time.

I wasn’t even planning to make these Glazed Chocolate Donut Holes. No, seriously. It was supposed to be “a healthy day.” You know the ones — salad for lunch, maybe a walk later. But then? Well, I spotted the mini muffin pan in the cabinet. And I thought… “Hm. Those could be cute little donut holes.”

The next thing I knew, I had batter on my sleeve and powdered sugar everywhere. (Side note: why does powdered sugar have zero chill? It’s like glitter. Once it’s out, it’s everywhere.)

Anyway, fast forward 30 minutes… and there I was, standing over the cooling rack, dunking warm, soft chocolate donut holes into the glaze… then straight into my mouth.

Needless to say, the salad plan? Yeah. That got postponed.

Why You’ll Love This Glazed Chocolate Donut Holes Recipe?

So, what makes these better than any regular ol’ donut hole you’d grab at the store? Oh, plenty.

• They’re baked. Which means no oil splatters or deep fryer drama.

• Soft and tender. Not dry. Not dense. Just perfectly pillowy.

• The glaze… oof. It dries with that slight crackle, but still melts on your tongue.

• Make ahead-friendly. Yep. You can whip them up early and they’re still amazing later.

And let’s be honest… bite-sized treats always feel less guilty. (Until you realize you ate, like, 12.) But hey — who’s counting?

Ingredient Notes:

You don’t need anything wild here. Which makes me love them even more.

Flour:
Keeps it simple. All-purpose works perfectly.

Cocoa Powder:
Unsweetened, please. This is what makes them chocolatey. Good cocoa? Big difference.

Baking Powder + Baking Soda:
Teamwork makes the donut rise. Not too much, though — we’re not making cupcakes.

Salt:
Yep, even sweets need salt. Balances the whole deal.

Melted Butter:
Gives richness. Plus, no need to wait for butter to soften — love that shortcut.

Granulated + Brown Sugar:
Brown sugar keeps them soft and gives a little extra flavor depth. Granulated makes them sweet and light. Together? Dream team.

Eggs + Extra Yolk:
The yolk makes them richer. That tiny bit of fat? Totally worth it.

Vanilla Extract:
For warmth. Cookies, cakes, donuts — vanilla makes them all better.

Milk + Sour Cream:
Moisture + tang = the secret to soft donut holes that don’t dry out by Day 2. Trust me.

Powdered Sugar (for glaze):
No lumps, just smooth glaze goodness.

Milk + Vanilla (glaze too):
Keeps it thin and pourable. Adds that subtle sweet note.

How To Make Glazed Chocolate Donut Holes?

Step 1: Prep that oven
350°F. Don’t forget to grease your pans — donut hole pans or mini muffin pans both work great. (I’ve used both — no drama.)

Step 2: Make your batter
Whisk your dry stuff together first. Flour, cocoa, baking powder, baking soda, and salt. Simple.

In another bowl, whisk the melted butter, sugars, eggs, and vanilla until smooth and kinda glossy. You know, when it looks like it wants to become something delicious.

Add the milk + sour cream in turns with the dry ingredients. Don’t overmix. A few lumps? Fine. Overmixed batter? Not fine. (Nobody likes tough donuts.)

Step 3: Fill the pans + bake
Scoop batter about ¾ full into the pans. Bake 10-ish minutes. You’ll know they’re done when they bounce back slightly and a toothpick comes out clean.

Let them cool slightly. Not gonna lie, I usually sneak one at this stage. Warm and naked (no glaze yet) — still so good.

Step 4: Make the glaze
Mix powdered sugar, milk, and vanilla until smooth. You want it pourable but not water. Add milk slowly until it feels right.

Step 5: Dip + Repeat (or not)
Once donut holes are cool, dip ‘em in the glaze. Let the extra drip off and place them back on the wire rack. Want that thick glazed look? Go wild and dip again once the first layer sets.

They’ll harden up just slightly, which makes them pop when you bite. You’ll see.

Storage Options:

• Room Temp: Airtight container, 3 days max. They stay soft, but fresh is always better.

• Fridge: Not really necessary but works if your kitchen’s warm.

• Freezer: Totally fine to freeze — glazed or unglazed. Just thaw at room temp.

Bonus tip: Frozen glazed ones straight from the freezer? Don’t knock it till you try it.

Variations and Substitutions:

Feeling creative? Same.

• Add mini chocolate chips: For double chocolate energy.

• Change the glaze: Chocolate, coffee, or even maple could be fun.

• Gluten-Free: Use your fave blend — they still come out awesome.

• Sprinkles? Always. Especially if kids are involved (or grown-ups who act like kids, no judgment).

What to Serve with Glazed Chocolate Donut Holes?

These are very snackable, but if you wanna make them extra special:

• Coffee or Espresso: Best friends.

• Hot Chocolate: Double the chocolate? Yes please.

• Milk: Classic move.

• Ice Cream: Think warm donut holes + cold vanilla ice cream = insane combo.

Frequently Asked Questions:

Can I make them ahead?
Yep. Bake + glaze ahead and they still rock the next day.

Special pans needed?
Nah. Mini muffin pans totally work.

Do I really need the glaze?
Technically no… but yes. Trust me. Glaze = magic.

So, there you have it — soft, sweet, ridiculously easy Glazed Chocolate Donut Holes.

They’re cozy. They’re cute. And they disappear way too fast. Basically, they’re the tiny chocolate friends you didn’t know you needed but now can’t stop thinking about.

So tell me… are you a single-dip or double-dip kinda person? Me? Double dip all day long.

Keep the Flavor Coming – Try These:

Air Fryer Chicken Wings

Creamy Garlic Mushrooms And Bacon

Rigatoni with Sausage, Tomatoes, and Zucchini

Glazed Chocolate Donut Holes

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Soft, rich Glazed Chocolate Donut Holes baked to perfection and coated in a sweet vanilla glaze. These bite-sized treats are simple, delicious, and ideal for sharing or snacking.

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36 Servings

Ingredients

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For the Donut Holes:

• 2 cups 240 g all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter melted
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ⅓ cup sour cream

For the Vanilla Glaze:

• 2 cups powdered sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract

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Instructions

 

Preheat and prepare baking pans:

1. Preheat the oven to 350°F (175°C). Lightly grease three to four donut hole pans, or two 24-cup mini muffin pans, ensuring the batter does not stick during baking.

Mix the dry ingredients:

1. In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

Prepare the wet ingredients:

1. In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is thick and smooth. Add the eggs, egg yolk, and vanilla extract. Mix thoroughly until fully incorporated.

Combine wet and dry mixtures:

1. In a measuring cup, mix the whole milk and sour cream until smooth. Alternately add the dry ingredients and the milk mixture into the wet ingredients, beginning and ending with the dry ingredients. Stir gently by hand using a spatula until the mixture is just combined and no flour remains visible.

Fill the pans and bake:

1. Using a mini cookie scoop or spoon, fill each prepared pan cavity about ¾ full with batter. Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted into the center of a donut hole comes out clean.

Cool the donut holes:

1. Allow the baked donut holes to cool in the pans for several minutes before transferring them to a wire rack to cool completely.

Prepare the vanilla glaze:

1. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract until smooth. If necessary, add additional milk, one teaspoon at a time, until the glaze reaches a pourable consistency.

Glaze the donut holes:

1. Once the donut holes have cooled completely, dip each one into the glaze, allowing the excess to drip off. Return the glazed donut holes to the wire rack to set. For a more pronounced glaze coating, allow the first layer to dry slightly before dipping a second or third time as desired.

Serve:

1. Once the glaze is fully set, the Glazed Chocolate Donut Holes are ready to enjoy.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a reputable gluten-free all-purpose flour blend that includes xanthan gum or another binding agent. Confirm that all other ingredients, including cocoa powder and baking powder, are certified gluten-free to avoid cross-contamination. Follow the recipe as directed, adjusting baking time slightly if needed.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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