Who loves chocolate, donut holes, and glaze? If you want two bites of delicious, fluffy, and creamy amazingness, these little guys are for you. I am not sure what prompted me to make them, but I certainly am glad I did. With the perfect amount of sweetness, these little champs won't kill your palette, but instead will leave you wanting for more. I also love them because they are pretty...and we all know that pretty food is the best food.
Living with a Michigander, it is a mystery to me how I have never known that there is actually "donut season" in the Mitten State. I've made baked pumpkin donut holes before, that were to die for, but now I am itching to make apple donuts and apple cider. Yum. I'll keep you posted for sure.
The long and the short of it is that bakes donuts are incredible. And that's about it.
Baked & Glazed Chocolate Donut Holes:
Adapted from this recipe.
For the donut holes...
- 2 cups of all purpose flour
- 1 cup of sugar
- 1/2 cup of dark cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs, beaten
- 3/4 cup of nonfat milk
- 1/4 cup Greek yogurt
- 2 teaspoons of vanilla extract
- 3 tablespoons of unsalted butter, melted
- a very, very small dash of cinnamon (optional)
- sprinkles for adornment, if you'd like
- 2ish cups of powdered sugar
- 1/4ish cup of heavy cream (or milk)
- 1 teaspoon of vanilla extract
- 1 scant teaspoon of lemon juice
- A dash of cinnamon, nutmeg, allspice, or pumpkin spice if you are interested
- Preheat your oven to 350 degrees. Spray a mini muffin pan with nonstick spray.
- Sift the flour, sugar, and cocoa powder together in a large bowl.
- Mix in the baking powder, baking soda, and salt (and cinnamon, if using). Set aside.
- In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth.
- Whisk in the melted butter until combined.
- Slowly fold the wet ingredients into the dry ingredients. Be careful not to overmix!
- Mix until combined and there are no more flour balls/clumps.
- Spoon the batter into a gallon-sized ziplock bag. Cut one of the corners of the bag so that you have a make-shift piping bag.
- Fill the mini muffin tins about 3/4 of the way full.
- Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them!
- Transfer to a wire rack to cool before glazing.
- Try not to eat them.
- In the bowl of you stand mixer, add the cream, lemon juice, vanilla and 1 cup of powdered sugar.
- Mix well.
- Add more sugar, a 1/2 cup at a time until the glaze reaches your desired taste and consistency.
- Add any spices you want, then mix again.
- Using two forks or tooth picks or the utensils of your choice, dunk the donut holes in the glaze. Make sure they are fully coated.
- Move to a wire rack on top of a cookie sheet or paper to catch all the drips.
- If you really love glaze, you can re-dunk your donut holes after the first coat has dried.
- Adorn with sprinkles, if you wish.