1. Home
  2. Recipes
  3. Baked Chocolate Donut Holes

Baked Chocolate Donut Holes

Featured in: Sweet Treats for Every Occasion

Skip deep frying and just pop these Baked Chocolate Donut Holes in the oven for rich, cocoa-filled treats. Tangy sour cream keeps things moist, and dipping them twice in vanilla glaze gives a soft inside and slight crunch on top. Use mini muffin pans or any donut hole pan you've got. Top with whatever you like while the glaze is sticky—these little bites are awesome for snacks, desserts, or lazy mornings.
Pin it Share it Send it Print it Jump To Recipe
A woman in a kitchen smiling.
By Chloe Chloe
Updated on Thu, 05 Jun 2025 15:09:14 GMT
Glazed Chocolate Donut Holes Pin it
Glazed Chocolate Donut Holes | cookitdelish.com

Chocolate donut holes pack bold cocoa taste with a soft, fluffy bite and a crackly sweet vanilla glaze that snaps when you bite. These little snacks ditch the need for cutting and deliver classic donut joy, one bite-sized piece at a time. Baking instead of frying keeps it tidy and simple for anyone taking on donuts at home, and you still get that melt-in-your-mouth texture. The chocolatey base is perfect for the vanilla glaze, making every sweet craving happy.

I first whipped up these donut holes for a Saturday brunch when I needed a treat that wouldn't keep me stuck in the kitchen. They went quick—so quick I had to start doubling up. Even my neighbor who'd sworn off chocolate cake donuts kept sneaking extras. Now, they're a fan favorite at every gathering, big or small.

Dreamy Components

  • Powdered sugar: Blends up into a glaze that dries perfectly sweet and smooth.
  • Sour cream: The secret for seriously moist and fluffy results.
  • Extra egg yolk: Adds that rich, dreamy bite every time.
  • Brown sugar: Brings extra softness and a touch of molasses, perfect with chocolate.
  • Melted butter: Makes for easy mixing and keeps every bit rich.
  • Baking powder and baking soda: Work together to make the donut holes puff up light and soft.
  • Unsweetened cocoa powder: Delivers deep, grown-up chocolate flavor without too much sugar.
  • All-purpose flour: Gives everything structure but won’t turn things tough.

How to Pull It Off

Get Your Pans Ready:
Turn your oven to 350°F and really grease your mini muffin or donut hole pans.
Whisk Wet Ingredients:
Combine melted butter with brown and white sugar, stir in eggs and vanilla, and whisk till smooth.
Mix the Dry Stuff:
Stir together salt, flour, cocoa, baking powder, and baking soda in a separate bowl.
Combine Everything:
Start adding dry ingredients and a mix of milk and sour cream bit by bit to the wet bowl, gently folding until it's just mixed.
Fill and Bake:
Scoop batter into your greased pans, filling each spot about three-fourths full. Bake about 10 minutes—poke one, and if it comes out with a crumb or two, they're done.
Out of the Oven:
Cool the donut holes in pan for around 3 minutes, then shift them to a wire rack.
Finish With Glaze:
Whisk milk, powdered sugar, and vanilla until smooth, dip each cooled donut hole, and let them set before digging in.
Easy Glazed Chocolate Donut Holes Pin it
Easy Glazed Chocolate Donut Holes | cookitdelish.com

Epic Pairings

Serve these donut holes with a strong cup of coffee so the rich flavors can shine. Toss in a handful of tart berries on the side—they brighten up every bite. Want to get fancy? Pile some on a plate, add a scoop of vanilla bean ice cream, and sprinkle on some cocoa powder for an upgraded take on the classic donut-and-ice-cream combo.

Tasty Twists

Turn them into mocha treats by throwing in two teaspoons of instant espresso with the dry mix. Looking for a spicy kick? Add half a teaspoon of cinnamon and a dash of cayenne for that Mexican chocolate vibe. Or, swap all the vanilla in both dough and glaze for almond extract for a European-style flavor switch-up.

Keep 'Em Fresh

To save the donut holes without glaze, lay them between sheets of parchment paper in a sealed container. They keep at room temp for two days and actually taste deeper on day two. For longer keeping, stash them in the fridge up to five days—just let them reach room temp before you snack, that way they're tasty and soft. If they’re glazed, let the coating set fully in one layer before stacking, using parchment in between if needed.

Delicious Glazed Chocolate Donut Holes Pin it
Delicious Glazed Chocolate Donut Holes | cookitdelish.com

Frequently Asked Questions

→ Is it okay to use a muffin pan if I don't have a donut hole pan?
Totally, you can use mini muffin tins just fine instead of a special donut hole pan.
→ What's the best way to keep these donut holes fresh?
Pop them in a closed container on the counter for 2 days, or toss them in the fridge to last up to 5.
→ Will these freeze well if I make extra?
Yep! Just freeze the plain ones without glaze for three months. Let them thaw, then dip in glaze before you eat.
→ Out of sour cream—what should I use?
You can swap in Greek yogurt, same amount, and the donut holes will stay moist and tangy.
→ Any suggestions for fun toppings?
Go ahead and toss on sprinkles, chopped nuts, or mini chocolate chips while the glaze is fresh and wet.

Baked Chocolate Donut Holes

You get soft chocolate donut holes straight from the oven. They're filled with cocoa goodness and slathered in vanilla glaze for a sweet treat in every bite.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By Chloe: Chloe

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 36 Servings (36 donut holes)

Dietary: Vegetarian

Ingredients

→ Batter for Donut Holes

01 2 large eggs, plus 1 extra yolk
02 1/4 cup butter, melted and unsalted
03 1/3 cup sour cream
04 1/4 teaspoon salt
05 1/2 cup each of white sugar and packed brown sugar
06 1/2 cup milk (whole)
07 1 teaspoon baking soda
08 1 teaspoon baking powder
09 2 teaspoons vanilla
10 2 cups all-purpose flour (240g)
11 1/2 cup cocoa powder (unsweetened)

→ Glaze with Vanilla

12 1/4 cup whole milk
13 1 teaspoon vanilla
14 2 cups powdered sugar

Instructions

Step 01

Preheat your oven to 350°F (175°C). Prep your mini muffin or donut hole pans by lightly coating them with butter or cooking spray so nothing sticks.

Step 02

Mix the cocoa powder, salt, baking soda, baking powder, and flour in a big bowl. Stir until everything’s evenly spread out.

Step 03

Take another bowl and mix your melted butter with both sugars until they’re creamy and blended. Toss in the eggs, extra yolk, and vanilla. Stir until smooth.

Step 04

In a small bowl or measuring cup, stir sour cream into the milk until smooth. This keeps the batter moist and soft.

Step 05

Add some of the dry mix, then some of the milk mix, and keep alternating while mixing. Start and finish with the dry stuff, and be gentle so you don’t over-stir.

Step 06

Use a little cookie scoop or a spoon to fill each pan slot about three-quarters of the way full, giving space for the mix to rise.

Step 07

Pop them in the oven for about 10 minutes. Check with a toothpick—if it comes out clean or with a few crumbs, they’re done. Let them cool in the trays a bit, then move to a wire rack.

Step 08

As your treats cool, mix the powdered sugar, milk, and vanilla in a medium bowl. Adjust the thickness by adding small splashes of milk until it’s pourable but still thick.

Step 09

Once cooled down, dunk each donut hole into the glaze and let the extra drip off. Place on the rack to set, and for extra sweetness, give them another dip after the first coat dries.

Notes

  1. Store leftovers in an airtight container at room temperature for up to 2–3 days.
  2. Try mixing in mini chocolate chips or topping the glaze with sprinkles for fun!

Tools You'll Need

  • Mini muffin or donut hole pans
  • A whisk
  • Several mixing bowls
  • A cookie scoop or small spoon
  • Spatula
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (from the flour)
  • Includes dairy (butter, milk, sour cream)
  • Made with eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 98
  • Total Fat: 2 g
  • Total Carbohydrate: 18 g
  • Protein: 1 g