These rich, fudgy chocolate doughnut holes are baked, not fried, making them a quick and easy treat. Coated in a glossy chocolate glaze, they're perfect for satisfying your sweet tooth.
15 min prep
10 min cook
24 servings
120 kcal/serving
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup heavy cream
1/2 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin or doughnut hole pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Fill each muffin cup about 2/3 full with batter.
Bake for 8-10 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze: In a small saucepan, combine chocolate chips, butter, corn syrup, and heavy cream. Heat over low heat, stirring constantly, until smooth. Remove from heat and whisk in powdered sugar until smooth.
Dip each cooled doughnut hole into the glaze, allowing excess to drip off. Place on a wire rack set over a baking sheet to set. Let glaze harden for about 30 minutes before serving.
Tips
If you don't have buttermilk, add 1/2 tablespoon lemon juice or vinegar to regular milk and let sit for 5 minutes.
For a double chocolate version, fold 1/4 cup mini chocolate chips into the batter.
Store in an airtight container at room temperature for up to 3 days.