Indulge in the Rich Flavor of Easy Chocolate Doughnut Holes
Who says doughnuts have to be a hassle? These easy baked chocolate doughnut holes are a game-changer. Not only do they skip the frying process, but they’re also made with pantry-friendly ingredients and can be whipped up in no time.
Pantry-Friendly Perfection
These bite-sized treats use oil instead of butter and only require a handful of common baking staples. Plus, if you don’t have buttermilk on hand, you can easily make your own – even with non-dairy milk!
Get Ready to Bake
Preheat your oven to 350°F and grease a 24-cup mini muffin pan. If you don’t have a mini muffin pan, no worries! You can make larger “donuts” in a regular-sized muffin pan.
The Perfect Blend
Whisk together flour, Dutch process cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl. In a separate bowl, combine oil, dark brown sugar, and vanilla extract. Add eggs and egg yolks one at a time, whisking until smooth. Fold in the dry ingredients, buttermilk, and remaining dry ingredients until just combined.
Bake to Perfection
Fill each mini muffin cavity about 2/3 of the way full and bake for 8 minutes, rotating halfway through. Let cool slightly before removing from the pan.
Crackly Glaze
Combine confectioners’ sugar, fine sea salt, and buttermilk in a small bowl, whisking until smooth. Add more buttermilk as needed to achieve a thin glaze. Dip each doughnut hole into the glaze, letting excess drip back into the bowl. Place on a drying rack set inside a cookie sheet until set.
Enjoy Immediately
These glazed doughnut holes are best enjoyed the same day they’re made. So go ahead, indulge in the rich flavor and satisfying crunch of these easy baked chocolate doughnut holes!
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