Chocolate Donut Holes with Glaze—Fudgy, Fried, and Sweetly Drenched

Chocolate donut holes are the ultimate bite-sized indulgence—crispy outside, melt-in-your-mouth inside, and dipped in a dreamy vanilla glaze that clings to every curve. These chocolatey orbs of goodness are made with a rich cocoa batter, fried until puffy and crackly, then glazed while still warm for the perfect bakery-style finish. If you’ve ever craved chocolate cake and donuts at the same time, these little bites bring you the best of both worlds. They’re easy to whip up, fun to eat, and taste like something straight from a donut shop window—only fresher and even more addictive.

Why You’ll Love These Chocolate Glazed Donut Holes

The batter mixes up in minutes with simple pantry ingredients, and there’s no yeast involved—just fast, fluffy results. The cocoa flavor is deep and satisfying without being too rich, and the donut holes stay moist and soft inside even after cooling. The glaze is classic and sweet with just a hint of vanilla, coating each warm donut hole in a sheer, glossy layer that hardens slightly as it sets. Whether you serve them piled on a plate, packed in a treat box, or skewered on sticks for a party platter, they’re a guaranteed hit.

Ingredients

For the Chocolate Donut Holes

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon (optional)
• ½ cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

For the Vanilla Glaze

• 1½ cups powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and cinnamon if using.
2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
3. Add wet ingredients to the dry ingredients and mix until just combined into a thick batter—do not overmix.
4. Heat oil in a deep pot to 350°F. Use a thermometer for accurate temperature.
5. Use a small cookie scoop or spoon to drop small amounts of batter into the hot oil, working in batches.
6. Fry for 2–3 minutes, turning occasionally, until donut holes are puffed and cooked through.
7. Remove with a slotted spoon and drain on paper towels.
8. While donuts cool slightly, whisk together powdered sugar, milk, vanilla, and salt to make the glaze.
9. Dip warm donut holes into the glaze, let excess drip off, then place on a wire rack with parchment underneath to catch drips.
10. Allow glaze to set for about 10–15 minutes before serving.

Tips for the Best Chocolate Donut Holes

Use a thermometer to keep your oil at 350°F for even, golden frying. Fry in small batches so the oil temperature stays steady. The batter should be thick and scoopable—if too runny, add a little more flour; if too dry, splash in milk. Dip donuts while they’re still slightly warm so the glaze sticks beautifully.

Variations

Add espresso powder to the batter for a mocha kick. Use a chocolate glaze instead of vanilla by swapping the milk for brewed coffee and adding cocoa powder to the glaze. Dust with powdered sugar instead of glazing for a quick shortcut.

Storage

Best served fresh but can be stored in an airtight container at room temperature for up to 2 days. To refresh, microwave for 8–10 seconds. Avoid refrigerating, which can dry them out. Glazed donuts are not freezer-friendly, but unglazed ones can be frozen for up to 1 month.

Final Thoughts

Chocolate donut holes with glaze are the sweet, fudgy treat you didn’t know you needed—bite-sized, rich, and coated in vanilla shine. They’re quick to make, even quicker to disappear, and the kind of treat that makes mornings, parties, or cozy nights at home feel just a little more special.

Stick around—every visit tastes better than the last at The Buttered Bliss.