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Glazed Chocolate Munchkins (Donut Holes)

They’re easily made at home from scratch and they taste just like your favorite donut hole from your favorite donut shop! These Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole!

a bowl of chocolate munchkins with one with a bite taken out.

Oh, hey! You guys still with me here? If it feels like it’s been forever, it has. Like 4 colds, 2 visits from out-of-town family, one beach trip, and a birthday party with a Pony dressed up like a unicorn, forever! So I had to come back with something good. Like Glazed Chocolate Munchkins, good!

Glazed Chocolate Munchkins have a very special place in my heart because they were my after Church treat every Sunday growing up and they were a staple of my childhood. But since moving to the West Coast, and especially Portland where people take their donuts as seriously as their coffee and their craft beer, donut holes kind of fell off the radar for me. In the land of Voodoo Donuts and Blue Star Donuts, and since the Pacific NW definitely doesn’t run on Dunkin’, these iconic little bites of deliciousness have been absent from my girls’ childhood – which is why I had to recreate them at home!

What is a Donut Hole?

So for those who may not know, a donut hole traditionally was the hole of a classic donut. Waste not want not, obviously. But when 4 donut holes are the equivalent to one full donut, in my brain (especially my kid brain) 4 is better than 1! 😉

Ingredients Needed

a bow of mixed ingredients surrounded by butter, egg, vanilla extract.
  • Flour – We use All Purpose Flour but you could also use a gluten free flour, too!
  • Cocoa Powder – We use a Dutch-process cocoa powder because it’s less acidic and bitter than natural cocoa powder. Dutch-processed is also neutral which affects how it reacts to baking soda (hint, it doesn’t so you would need to use baking powder), while natural cocoa powder his a higher acidity (pH) level, which means it will react to the baking soda. You can use either in this recipe though, because the recipe has both baking soda and baking powder, again, we just prefer the taste of Dutch-processed cocoa powder.
  • Baker’s Chocolate – Because we’re using a more neutral cocoa powder, we use an unsweetened Baker’s chocolate, although you could use a semi-sweet, too.
  • SugarWhite granulated is best for this recipe, but a granulated cane sugar would also work fine, too.
  • Baking Soda and Baking Powder – Both are used in this recipe to help create the right cakey texture.
  • Buttermilk – No buttermilk? No problem, we’ve also made this with whole and 2% milk, or you can make your own buttermilk in a pinch, too!
  • Salt – Just a touch
  • Butter – We’ve used salted and unsalted for this recipe. If using unsalted, we just add a pinch more salt.
  • Vanilla Extract – Have you made your own, yet?
  • Egg – To bind the batter.
  • For the Glaze: Confectioner’s Sugar, Milk, Vanilla, and just a little water.

How to Make Chocolate Munchkins

chocolate being poured into a bowl of powdered chocolate.

Making these little guys is easier than you might think!

  • Melt of some butter and bakers chocolate, then a mix together to make a dough.
  • Mix of the dry ingredients in a large bowl.
  • Add egg and vanilla extract to butter and baker’s chocolate, mix well, and then add to the dry ingredients to create a dough.
balls of chocolate dough on a cutting board.
  • Roll out your little “holes” and then fry in oil.
a fork holding a chocolate donut hole in frosting.
  • Coat in a super simple but delicious glaze
a cooling rack full of glazed chocolate munchkins.

(Plus a little extra glaze drizzle for good measure)

a bowl of glazed chocolate munchkins.

And done!

They’re cakey. They’re moist. They a have a slight crunch on the outside from being fried. And that glaze. That undeniable sweet glaze. These Copycat Glazed Chocolate Donut Holes brought me back to Sunday mornings with my dad and special trips to Dunkin’ Donuts.

a tiny hand grabbing a chocolate munchkin from a bowl.

They are a favorite sweet breakfast treat in our house! Between these Chocolate Munchkins and our Banana Maple Munchkins, donut holes have become our girls’ favorite kind of donut!

a bowl of chocolate munchkins with one with a bite taken out.

My husband tasted one of these and his immediate response was “Oh my god these are good.” His second response was “These need to leave the house.” Which is my test of how good a recipe really is. If it’s my husband can’t be left alone with them without the risk of eating them all, then I know these Glazed Chocolate Munchkins are pretty darn good copycat of the OG!

Other Sweet Brunch Treats

Enjoy, friends! As always, if you make this or any of my other recipes?  Be sure to let me know on Facebook, Instagram, and Pinterest

a bowl of glazed chocolate donuts one with a bite taken out

Glazed Chocolate Munchkins (Donut Holes)

Easily made at home from scratch, these Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole! 
4.68 from 73 votes
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 20 Munchkins
Author: Tracy

Ingredients

  • I cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup + 2 tablespoons dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoon salted butter
  • 1 1/2 oz baker’s chocolate, unsweetened
  • 1/4 cup buttermilk https://www.servedfromscratch.com/5-minute-homemade-buttermilk/
  • 1 tablespoon vanilla extract
  • 1 large egg whisked

Glaze

  • 2 cups confectioner’s sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • Water if needed

Instructions

  • In a double boiler, melt butter and baker’s chocolate. Remove from heat.
  • In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add buttermilk and vanilla to melted chocolate. Add whisked egg.
  • Add wet ingredients to dry and mix until combined. With your hands, mix until dough is all well combined and form into a ball. Wrap in plastic and cool in fridge for 30 minutes.
  • Once cooled, roll dough into 1 -2 tablespoon balls.
  • Heat a deep skillet or sauce pan with 3 inches of vegetable oil until oil reaches 350 degrees (candy thermometers or digital infrared thermometer). Add 4 – 5 balls into the oil and fry until cooked (they’ll looked a little puffed), approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Finish with all balls.
  • Line baking sheet with parchment paper and rack.

Prepare the Glaze

  • In a medium sized bowl, whisk confectioner’s sugar, milk and vanilla until the consistency of heavy cream. If needed, add a little water and mix to reach that consistency.
  • Dip each donut hole in the glaze. With a fork, remove and shake off excess glaze. Transfer donuts to rack until all donut holes are glazed. Let rest until glaze is set.
  • Enjoy!
  • Store in an airtight container for up to a week.

Video

[adthrive-in-post-video-player video-id=”E5UvLxBl” upload-date=”2021-04-21T12:58:00.000Z” name=”Glazed Chocolate Munchkins.mp4″ description=”They’re easily made at home from scratch and they taste just like your favorite donut hole from your favorite donut shop! These Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole!” player-type=”default” override-embed=”default”]
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48 Comments

  1. 4 stars
    I made the gluten free version and they turned out super well!!! I did end up having to fry them for like 5-6 minutes each and because theyโ€™re gluten free they like to crumble but the recipe worked really well for a gluten free dough and Iโ€™m super happy with the results thank you so much for this recipe!

    1. Hi Paula, I’m so sorry to hear this! If they fell apart in the oil that likely means that your dough was too shaggy and the balls weren’t rolled tightly enough. ๐Ÿ™

  2. 1. You can use any baking cocoa.
    2. Let the donuts cool before icing.
    3. The glaze should be reduced by half. I made a double batch around 54 donuts and the single recipe of glaze was enough for all.
    4.Fresh they do not taste right. Put them in a sealed Tupperware overnight and they will taste just like Dunkinโ€™.
    This recipe was a lot of work but in the end the kids loved them so it was worth it.

  3. 4 stars
    They were really good, but a bit heavier then I am used to for mini doughnuts. Overall totally worth making and great flavour.

      1. Hi Theresa! I haven’t done this yet, but yes, you should be able to sub it 1:1. It may affect the texture of your donuts and make them less cakey like, but it should still work! Let me know how they turn out.

  4. How would you make these into full donuts? Trying to make some for my little brother’s bday!

      1. Hey if I donโ€™t have unsweetened chocolate can I use regular milk chocolate also I have a party today and I really hope u can respond quick.

    1. Hi Christine! You can! It’ll add extra sweetness to it though and I haven’t done it yet so I don’t know how it’ll affect it the taste, but let me know how it turns out!

      1. Hello, I tried the recipe and my husband loved it.
        May I know if the donuts you made came out crispy on the outside.

        Hope you can also come up with the butternut coating!

        Thanks again!

        1. Hi Christine! Yes! The nice little crisp on the outside and the soft center is my favorite part – well done! I definitely will – thank you so much for letting me know!!

          1. i was wondering how close the taste came to dunkinโ€™ donuts. is it close?

          2. Ooh Dunkin’… as a former New Englander I miss them so much! And you know, it’s been WAY too long since I’ve had them so honestly, I can’t be totally sure! They’re really good, but I’m not sure how they compare. If you make them, and do a taste test, please let me know!!

  5. I also wondered if I could bake these. I hate frying, and using all that oil! But I’m sure they are delicious!

    1. Hey Janet! I’m sorry I’ve never baked these before and so I don’t know if this recipe would translate well – but please let me know if you try it!

4.68 from 73 votes (54 ratings without comment)

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