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!
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 serious 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! 😉
- 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.
- Sugar - White 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
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.
- Roll out your little "holes" and then fry in oil.
- Coat in a super simple but delicious glaze
(Plus a little extra glaze drizzle for good measure)
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.
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!
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
- Banana Maple Munchkins
- Easy Homemade Apple Fritters
- Butterscotch Snickerdoodle Bread
- Strawberries and Cream Scones
- Healthy Banana and Strawberry Oat Pancakes
- Sourdough Walnut Cinnamon Rolls
- Banana Waffles
- Classic Banana Walnut Bread
- Maple Apple Nut Bread
Glazed Chocolate Munchkins (Donut Holes)
- 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
- 2 cups confectioner's sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Water if needed
- 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.
- Store in an airtight container for up to a week.
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