Homemade Glazed Chocolate Doughnut Holes

from 3 votes

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Doughnuts have made many an appearance on these pages. From baked minis to fried 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 Easy Homemade Glazed Doughnut Holes, Baked Mini Buttermilk Doughnuts and Apple Fritter Rings.

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com

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Homemade Glazed Chocolate Doughnut Holes

This recipe for Homemade Glazed Chocolate Doughnut Holes stars bite-sized cake doughnuts dunked in a quick-fix chocolate glaze.
Author: Kelly Senyei
4.34 from 3 votes
Homemade Glazed Chocolate Doughnut Holes Recipe from justataste.com
Prep Time 4 minutes
Cook Time 3 minutes
Total Time 7 minutes
Servings 24 doughnut holes


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)


  • 1- inch round cookie cutter; deep-fry thermometer


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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 158kcal, Carbohydrates: 31g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 65mg, Potassium: 133mg, Fiber: 1g, Sugar: 19g, Vitamin A: 90IU, Calcium: 33mg, Iron: 1.4mg


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Doughnut batter recipe adapted from Diana's Desserts.

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    1. Hi Marie – You can make buttermilk by adding 1 teaspoon lemon juice or vinegar to a liquid measuring cup, then pour in whole milk up to the 1 cup mark. Let it sit for 5 minutes then measure out what you need!

  1. Can I make the dough the night before and it be fine? In other words, if it chills for up to 24 hours? I want to make these for work, but I don’t have 4 hours the night before to make them, chill them, and then finish them. I was thinking of splitting it up into two nights.

    1. Hi Heather – I’ve never tried splitting the prep up so I’m not sure how the dough would be. Let me know if you give it a shot!

  2. Hi! I live in the Philippines and it’s hard for me to find the unsweetened dutch process cocoa powder. Is there an alternative or can i replace it with the other cocoa powder? Can u give me an idea what would be an alternative for that? Thanks!

    1. Hi Ivy! I’ve never tried this recipe with a different type of cocoa powder so unfortunately I cannot provide an alternative.

    1. Hi Kathy – The dough will be too wet. You can use a small ice cream scoop or just two small spoons.

    1. Hi Faye! I haven’t tried adding yeast so I’m not certain what the resulting flavor/texture would be.

  3. Hi,

    These look amazing. I will be making these for an engagement party this weekend either the night before or in the morning.

    Going to attempt putting chocolate inside yummmmmy

    Cant wait!!!!!!

    1. Hi Selina! These doughnut holes are definitely best served shortly after frying them so I just wanted to give you that heads up so you get the best tasting doughnuts possible. Enjoy!

  4. I want to try these these, but I can only find normal cacao powder at the time. Will it make any difference? Thanks in advance.

  5. You made this recipe fully equipped to be done by any level of cook thats incredible they look delicious and normally I wouldnt mind frying anything really but was wondering is it possible to bake them Instead of frying?

    1. Hi Melissa – Thanks so much! I haven’t tried baking these doughnuts so I’m not sure what the result would be. Let me know if you give it a shot!

  6. Never made doughnut holes before.. it’s not something ppl know here in Switzerland.. but I always wanted to try it.. I love your step by step pictures, just made it really clear for me on how to make them. :)

  7. Oh god these chocolate doughnut holes look incredible! I definitely can see myself devouring many of these – I love little bite sized sweet treats!

  8. These look insanely delicious, Kelly – I’m afraid there would be no moderation when it came to how many I would eat!

  9. You’re a mind reader, Kelly! I’ve been craving chocolate glazed Timbits for months now (I’m a Canadian living in Australia where, sadly, Tim Horton’s doesn’t exist) and these look like they may be a decent substitute! So excited to try them with the vanilla glaze!