Name: Irresistible Chocolate Doughnut Holes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ cup granulated sugar; 1½ teaspoons baking powder; ¼ teaspoon salt; ½ cup whole milk, warmed; 1 large egg, lightly beaten; 3 tablespoons melted unsalted butter; 1 teaspoon pure vanilla extract; 8 ounces dark chocolate (70% cacao), chopped; ¼ cup heavy cream; 1 tablespoon light corn syrup (optional, for shine); Rainbow sprinkles, for color; Flaky sea salt, for contrast

Jump to Recipe

Introduction

These irresistible chocolate doughnut holes are tender, bite-sized treats with a rich cocoa flavor and a glossy chocolate glaze. They’re perfect for sharing or enjoying as a decadent snack any time of day.

The image shows a small pile of golden-brown round doughnut holes covered with a light dusting of white powdered sugar, each one having a slightly crisp and textured surface. Behind the pile, there is a smooth, rich dark chocolate sauce in a white bowl, with the glossy chocolate filling the bowl almost to the top. The doughnut holes and bowl are placed on a dark slate plate, which is resting on a white marbled textured surface. The lighting highlights the contrast between the sugar dust, the warm brown of the doughnuts, and the deep dark chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all‑purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, warmed
1 large egg, lightly beaten
3 tablespoons melted unsalted butter
1 teaspoon pure vanilla extract
8 ounces dark chocolate (70% cacao), chopped
¼ cup heavy cream
1 tablespoon light corn syrup (optional, for shine)
Rainbow sprinkles (optional)
Flaky sea salt (optional)

Instructions

Step 1: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Step 2: In a separate bowl, combine the warm milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet mixture into the dry ingredients and stir just until smooth; a few small lumps are fine. Let the batter rest for 5 minutes.
Step 4: Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the correct temperature.
Step 5: Transfer the batter to a small squeeze bottle or piping bag fitted with a ½-inch plain tip. Alternatively, use a teaspoon to drop rounded scoops into the oil.
Step 6: Gently pipe or spoon 1-inch balls into the hot oil, spacing them apart. Fry for 2–3 minutes, turning once, until golden brown and floating.
Step 7: Remove the doughnut holes with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot if desired.
Step 8: Melt dark chocolate and heavy cream together in a heat-proof bowl over simmering water or in short microwave bursts, stirring until smooth.
Step 9: Stir in corn syrup if using, then roll the doughnut holes in the glaze to coat fully. Place on parchment-lined tray.
Step 10: Add sprinkles or flaky sea salt while the glaze is still tacky. Let set for 5–10 minutes before serving.

Tips & Variations

Use a thermometer to maintain oil temperature for crispy, non-greasy doughnut holes.
Substitute whole milk with buttermilk for a slight tang and extra tenderness.
Add a pinch of cinnamon or espresso powder to the batter to enhance chocolate depth.
Try white chocolate glaze or dust with powdered sugar for a different finish.

Storage

Store doughnut holes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated up to 4 days; reheat gently in a warm oven for best texture. The glaze is best enjoyed fresh but can be stored chilled to keep firm.

How to Serve

The image shows a black rectangular slate board on a white marbled surface, filled with small, round doughnut holes dusted with sugar. Several pieces are dipped halfway in smooth, glossy dark chocolate, adding a rich brown shine to the golden-brown donut texture. A white bowl in the top right corner of the board is filled with the same dark chocolate sauce, with one donut hole sitting on the edge, partly dipped in the chocolate, creating a creamy swirled pattern inside the bowl. The sugar granules are scattered lightly over the donuts and slate board, giving a sweet, textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these doughnut holes instead of frying?

Frying creates the characteristic crisp exterior and tender inside, but you can bake them at 375°F (190°C) for about 12–15 minutes. The texture will be slightly different but still delicious.

How do I know when the oil is the right temperature?

Use a candy or deep-fry thermometer to maintain 350°F (175°C). The oil should shimmer but not smoke. If you don’t have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise quickly.