This recipe for Homemade Glazed Chocolate Doughnut Holes stars bite-sized cake doughnuts dunked in a quick-fix chocolate glaze. Perfect for brunch, dessert or anytime indulgence!

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Doughnut Holes, But Make Them Chocolate Heaven!
Doughnuts have made many an appearance on these pages. From baked mini doughnuts to fried apple fritters, I’ve made, bought, eaten and Instagrammed them all. But you, my fellow doughnut devotees, have voiced your enthusiasm from near and far for a certain recipe that ranks as one of the most popular, most pinned, most shared, most enjoyed: Easy Homemade Glazed Doughnut Holes.
The only logical next step? Why a chocolate variety, of course. And cue the Homemade Glazed Chocolate Doughnut Holes. If chocolate before 9 a.m. is a must, this recipe is guaranteed to make your mornings so much sweeter thanks to the amplified taste of chocolate cake doughnut holes bathed in a rich chocolate glaze.
Digging the deep-fried dough but need a quicker (less chocolatey) way to satisfy that craving? Take your pick from Glazed Sour Cream Doughnuts, Air Fryer Biscuit Doughnuts and Apple Fritter Rings.
- Flour: We’re using good ol’ all-purpose flour as the base for these doughnut holes. It’s reliable, versatile, and creates that perfect structure for the dough.
- Unsweetened cocoa powder: Gives this recipe its rich, deep chocolate flavor. While natural cocoa powder works in a pinch, I prefer using Dutch-process cocoa powder because it has a smoother, less acidic taste.
- Buttermilk: Adds tangy flavor and helps create a tender crumb. No buttermilk on hand? Check out my buttermilk substitutions guide to whip up a homemade version in just 5 minutes!
- Unsalted butter: Adds richness and keeps the dough moist. If all you have is salted butter, just reduce the additional salt in the recipe.
- Eggs: Bind the ingredients.
- Sugar: Good ol’ white granulated sugar adds sweetness to the dough and contributes to the tender crumb.
- Baking powder: Helps the doughnut holes puff up while frying, giving them that classic cakey texture.
- Oil for frying: Vegetable oil is my go-to for frying all kinds of foods, including doughnuts, because it has a neutral flavor and high smoke point.
- Chocolate glaze: You’ll need confectioners’ sugar, milk, vanilla extract and unsweetened Dutch process cocoa powder to make the silky glaze. Whole milk adds a touch of creaminess, but you can substitute it with any milk you have on hand—dairy or non-dairy both work beautifully.
See the recipe card for full information on ingredients and quantities.
Ready to whip up a batch of these chocolatey treats? Here’s a step-by-step guide to making these chocolate glazed doughnut holes.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
- Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking. Cut out small circles using a 1-inch cutter and transfer them to a floured baking sheet. Gather the dough scraps, pat them down and cut out as many additional circles as you can. Don’t forget to flour the cutter between each use!
- Heat your oil to 375°F and fry the doughnut holes in batches. They only need 1–2 minutes per side. Use a slotted spoon to transfer them to paper towels to drain.
- Make the chocolate glaze. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk.
- Once cooled, dip each chocolate doughnut into the glaze (or toss them in a bowl with the glaze to coat them completely!). Gently shake off any excess glaze, and if you’re adding sprinkles, sprinkle them on right away. Place the doughnut holes on a cooling rack to allow the glaze to set slightly before serving.
And voila! Warm, pillowy chocolate cake doughnut holes bathed in a rich chocolate glaze. And yes, they pair perfectly with your morning coffee (especially my go-to peppermint mocha!). Whether you’re sneaking one (or three) in the morning or serving them up as a show-stopping dessert, they’re guaranteed to make everyone swoon.
- For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my original homemade glazed doughnut holes.
- This is a very wet dough. The less you handle it, the better. It’s also very important that it’s properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
- The dark color of these doughnut holes makes it harder to decide when they’re fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you’ll know the exact time to cook the doughnut holes.
- Use a deep-fry thermometer to ensure the oil stays at 375°F. If it’s too cool, the doughnut holes will absorb oil and be greasy; too hot, and they’ll burn.
FAQs
These chocolate doughnut holes are best enjoyed the same day they’re made. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days.
I haven’t tried baking these doughnuts so I’m not sure what the result would be. Instead, I recommend making my Baked Mini Buttermilk Doughnuts recipe.
Yes, unglazed doughnut holes can be frozen! Once cooled, place them in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. To reheat, bake them in a preheated 350ºF oven for about 5-7 minutes or microwave them for 15-20 seconds.
- No Yeast Cinnamon Rolls
- Fruit and Cream Cheese Breakfast Pastries
- Monkey Bread with Cream Cheese Glaze
- Raspberry Cream Cheese Coffee Cake
- Sour Cream Chocolate Chip Scones
- Mini Sour Cream Doughnut Muffins

Equipment
- 1-inch round cookie cutter
- Deep-fry thermometer
Ingredients
For the chocolate glaze:
- 1 1/4 cups confectioners’ sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 3 1/2 tablespoons whole milk
- 2 1/2 teaspoons vanilla extract
For the doughnut holes:
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch process cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup buttermilk
- 3 Tablespoons unsalted butter, melted and cooled
- Vegetable oil, for frying
- Assorted sprinkles, for decorating (optional)
Instructions
Make the chocolate glaze:
- In a medium bowl, sift together the confectioners sugar and cocoa powder. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a separate small bowl, whisk together the eggs, sugar, buttermilk and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
- When you are ready to make the doughnuts, attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Add 3 to 4 inches of oil, ensuring there are at least 2 inches from the top of the oil to the top of the pot. Begin heating the oil over medium-high heat. (The oil is ready for frying when it reaches 375ºF.)
- Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. (The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking.)
- Flour the cookie cutter, lightly flour a small baking sheet and line a separate baking sheet with paper towels. Using the cookie cutter, cut out circles from the dough and transfer them to the floured baking sheet, re-flouring the cookie cutter after each cut. Gather the scraps, pat them down and cut out as many additional circles as you can. Once the oil reaches 375ºF, carefully add the doughnut holes in batches of 3 or 4, cooking them for 1 to 2 minutes per side and flipping them as needed. (See Kelly’s Notes.)
- Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool completely then dip them into the prepared glaze, shake off any excess and decorate them with sprinkles (optional). Place the doughnut holes on a cooling rack to allow the glaze to set slightly. Serve the doughnut holes immediately or store them in an air-tight container.
Kelly’s Notes
- For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my Easy Homemade Glazed Doughnut Holes.
- This is a very wet dough. The less you handle it, the better. It’s also very important that it’s properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
- The dark color of these doughnut holes makes it harder to decide when they’re fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you’ll know the exact time to cook the doughnut holes.
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Doughnut batter recipe adapted from Diana's Desserts.
Can it be refrigerated overnight?
Hi Amanda – The doughnut holes really are best fresh.
Can i just use a cookie scoop?
I don’t think this particular dough won’t turn out as well with a scoop, but you are welcome to try it!
Thank you the receipes sound delicious.
You are so welcome! I hope you enjoy them. :)
Beautiful and very nice recepies.
Thank you so much, Anne!
Can these be baked??
Hi Carol! For a doughnut recipe that is baked, check out my Baked Mini Buttermilk Doughnuts recipe: https://www.justataste.com/baked-mini-buttermilk-doughnuts-with-nutella-glaze-recipe/ :)
I made this with a 5 year old to win a competition and I won! This is a fabulous recipe and tasty too!
Awesome! So glad you enjoyed the recipe, Eniola!
Muito bom.