Baked Chocolate Donut Holes

Baked Chocolate Donut Holes
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 26 mini donut muffins


  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3 tablespoons unsalted butter
  • 4 ounces (1/2 cup) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 1/2 teaspoon NESCAFE® CLASICO® Pure Instant Coffee Granules
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup light brown sugar
  • 1/2 cup sour cream
  • 1 large egg yolk
  • 1 cup confectioners sugar
  • 2 to 4 tablespoons milk


PREHEAT oven to 350° F.

COMBINE flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside. In medium saucepan over medium heat add in butter, chocolate, and espresso powder. Melt together while stirring. Remove melted chocolate from stove and add in 1 teaspoon vanilla extract, brown sugar, and sour cream. Mix until combined then add in egg yolk and vigorously whisk. Add wet ingredients to the dry and stir until fully combined.

GREASE a mini muffin pan. Using a mini ice-cream scoop, drop rounded scoops into muffin pan.

BAKE for 8-10 minutes, or until donut muffins have rises and cracked along top.

PREPARE glaze while mini donut muffins bake. Whisk together confectioners sugar, milk, and remaining 1 teaspoon vanilla extract until smooth.

DIP tops of slightly cooled muffins into glaze and set on cooling rack that has been placed over a foil lined cookie sheet. Add sprinkles or embellishment if you prefer.

SUGAR COVERED DONUT MUFFIN: Prepare and bake dough as above. Melt 2 tablespoons butter in a dish. Put 1/2 cup butter in separate dish. Dip mini donut muffins into butter then roll in sugar.

BAKED DONUT HOLE: Grease a donut hole pan. Prepare dough and bake as above.

BAKED DONUT: Grease a donut pan. Prepare dough as above. Bake 12-15 minutes. Cool for one minute then run a butter knife around the edge. Move donuts to cooling rack. Makes 12 donuts.

HIGH ALTITUDE BAKING: Use 1/4 teaspoon baking powder, ¼ cup plus 2 tablespoons of brown sugar, 3/4 cup sour cream, and bake at 375° F.

Donut Muffins, Donut Balls and Donut last approximately 3 days when kept in an airtight container.

There are a few easy things you can do to ensure success when baking donuts:
• Anytime you are using dairy in a baking recipe, try to start out with room temperature ingredients.
• Make sure your pans are properly prepared. You can grease a pan with butter, a butter & flour combination, use baking spray, or even opt to use mini cupcake liners with the donut muffins.