I am a proud Dunkin’ fanatic — a weekly visit to Dunkin’ for coffee and donuts was the norm during my childhood in Pennsylvania.
My favorite donut was the glazed chocolate donut hole. So, making a batch of donut holes at home was a challenge I knew I had to take on.
I worried if I could replicate that same Dunkin’ amazingness, but I’m thrilled with the outcome — especially how soft and perfectly round they turned out.
How did they turn out so round, you ask? I used a cake pop pan to bake the donut holes, and they baked perfectly round and moist!
If you have one cake pop pan (like me), you’ll have to bake the donut holes in three batches. Don’t let this turn you off from making them. Each batch takes only 8 minutes to bake. To check for doneness, stick a toothpick in the cake pop pan holes; if it comes out clean, the donuts are done.
The recipe yields about 30 donut holes. I confess I neglected to pay attention to the yield because as soon as the first batch was baked, we started snacking on them.
Glazed Chocolate Donut Holes
- Preheat the oven to 325° F. Grease a cake pop pan (both parts) with cooking spray and set aside.
- Whisk together sugar, oil, milk, sour cream, and egg in a large bowl. Whisk in flour, cocoa powder, baking soda, and salt until batter is well combined.
- Scoop batter into the indentions of the cake pop pan (the part without the holes) to about ⅛-inch below the rim. Place the other pan on top and lock securely.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 8 minutes. Let cool for 5 minutes in the pan before removing donut holes onto a wire rack. Wipe the pan clean, re-grease as needed, and repeat with remaining batter two more times.
- Whisk the powdered sugar, milk, and vanilla in a large bowl until icing is smooth. Transfer to a small microwave-safe bowl and heat in the microwave until warm, about 20 seconds. Thin with more milk as desired.
- Use a fork to dip donut holes in icing, one at a time. Return donut holes to the wire rack to allow icing to set.