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Easily made at home from scratch, these Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole!
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4.62 from 31 votes

Glazed Chocolate Munchkins (Donut Holes)

Easily made at home from scratch, these Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole! 
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.