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These bite-sized baked chocolate donut holes turn basic pantry items into mouthwatering chocolate treats that'll crush your sweet tooth cravings without any frying hassle. Every soft bite packs rich cocoa goodness with a sweet vanilla coating, bringing that corner donut shop feel straight to your home.
I whipped these up for my daughter's morning birthday celebration when she wanted chocolate donuts but I didn't want the mess of traditional frying. They've shown up at practically every family gathering since then because everyone keeps asking for them.
Ingredients
- All-purpose flour: Creates the soft base for these tasty donut holes
- Unsweetened cocoa powder: Gives that intense chocolate kick; Dutch-processed works best
- Baking powder and baking soda: Team up for the ideal fluffiness and structure
- Melted butter: Brings a depth and moisture you just can't get from oil
- Brown sugar: Adds hints of caramel that boost the chocolate complexity
- Sour cream: The magic ingredient behind their amazing softness
- Whole milk: Contributes creaminess for that authentic bakery quality
- Vanilla extract: Mixed into both donut and coating for extra flavor depth
Step-by-Step Instructions
- Get Ready:
- Heat your oven to 350°F and coat mini muffin tins completely. Don't skimp on greasing as chocolate batter sticks more than vanilla. Make sure you hit every corner of each little cup so they'll pop out easily.
- Combine Dry Stuff:
- Stir flour, cocoa, baking powder, baking soda, and salt until fully blended with no cocoa clumps. If your cocoa tends to lump, run everything through a sifter for the smoothest mix.
- Work the Butter:
- Beat melted butter with sugars until it gets thicker and lighter, about a minute of good mixing. This puts air in the mix that helps them rise. Then add eggs, yolk, and vanilla until it looks glossy and smooth.
- Mix Wet Stuff:
- Blend milk and sour cream until totally smooth without any white sour cream streaks. Room temp ingredients mix way better, so take them out about 30 minutes before you start.
- Put It All Together:
- Add dry mix and milk mix to the butter blend in turns, starting and ending with dry. Use gentle folding with a spatula now, not a whisk, for the softest texture. Stop mixing as soon as you can't see any flour.
- Scoop and Bake:
- Use a small cookie scoop to drop batter into pans, filling each spot about three-quarters full so they can rise properly. Tap the filled pan lightly twice on the counter to pop big air bubbles before baking for 10 minutes exactly.
- Make Coating:
- While they cool, mix up a smooth coating with powdered sugar, milk, and vanilla. Start with less milk and slowly add more until it coats the back of a spoon but still drips off smoothly.
- Add Coating:
- Dunk each fully cooled donut hole into the coating, let extra drip off, then put on a wire rack over parchment to catch drips. For a fancier look, dunk them again after the first layer firms up in about 10 minutes.
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These chocolate donut holes have turned into our family's snow day tradition. Something about rich cocoa and sweet vanilla coating just feels perfect while watching snow come down. My kids now call them snow day donuts no matter what the weather's like.
Make Ahead Tips
These chocolate bites actually taste better when made a day early since the cocoa flavor gets stronger overnight. Just keep them uncoated in a sealed container, then add the glaze right before serving for the best look. If you need to make them way ahead, the uncoated donut holes freeze really well for up to three months in freezer bags. Just let them sit out for about an hour before adding the coating.
Easy Variations
Though these chocolate donut holes taste great as is, you can switch things up easily. Mix in half a cup of mini chocolate chips for extra chocolate goodness. Or swap the vanilla coating for a peanut butter one by mixing in two tablespoons of smooth peanut butter instead of some powdered sugar. For special occasions, throw some sprinkles on the wet coating before it dries, or dust with colored sugar for a fun touch kids really love.
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Serving Suggestions
These coated chocolate bites go perfectly with morning coffee or afternoon tea, making you feel like you're at your favorite café. For a fancy dessert look, stack them in a pyramid on a cake stand with a light dusting of powdered sugar. They're also great on brunch tables next to fresh fruit to balance out the sweetness. Kids love dipping them in small cups of cold milk, turning snack time into a fun activity they'll ask for again and again.
Troubleshooting Tips
If your donut holes come out dry, you probably baked them too long or used too much flour. The mix should be thick but still a bit pourable. When you measure flour, spoon it into cups instead of scooping from the bag, which packs it down too much. For super soft results, take them out of the oven right when a toothpick comes out with a few moist crumbs still stuck to it instead of waiting until it's totally clean.
Frequently Asked Questions
- → How should I keep chocolate donut holes fresh?
Store them in a sealable container. They'll last at room temp for 2 days or up to a week in your fridge.
- → Can baked donut holes be frozen?
Absolutely! After cooling, layer them in a freezer-safe dish. Let them thaw and enjoy when ready!
- → What cocoa powder works best?
Go for unsweetened, quality cocoa powder for intense flavor. Brands like Hershey's or Ghirardelli do the job well.
- → Can I tweak the glaze consistency?
If it's too thick, mix in tiny amounts of milk. Thin it out? Sprinkle extra powdered sugar until it’s right.
- → Is a muffin pan an option here?
Yes! No donut hole pan? Use a mini muffin pan—it works just fine!
- → Why aren’t my donut holes coming out light?
Don’t overmix the batter or you’ll get dense results. Gently mix until it just comes together.