Did you hear the big news? Are you ready for this? Yup, Dunkin’ Donuts has arrived in Los Angeles! As soon as I heard this, I had to go by to their new Santa Monica outpost and celebrate along with hundreds of other donut and coffee obsessed east coast transplants.
I thought I had purchased enough chocolate donut holes to last me for at least a week, but boy was I wrong. I finished the last of the 2 dozen the next morning :/
So I pretty much was left with no choice but to bake them up myself. I did worry if I could replicate that same Dunkin’ Donuts Amazing-ness that they put into their donut holes, but I’m pretty happy with the outcome! I think my recipe yields about 20 holes. I confess I neglected to pay attention to the final yield because while the second batch was baking I had already begun eating the first batch.
I used a cake pop pan to bake the donut holes and they baked perfectly round and moist!
Voila! Glazed chocolate donut holes for the week!
Happy Baking you guys!
Glazed Chocolate Donut Holes
- Preheat oven to 325 degrees. Pan spray both cake pop pans and set aside.
- In a large bowl, whisk together egg, sugar, oil, milk and sour cream. Whisk in the flour, cocoa powder, baking soda and salt. Don’t overmix.
- Fill the indentions of the cake pop pan (the one without the holes). Place the other pan on top and lock securely.
- Bake for 12 minutes. Let cool for 5 minutes before removing donut holes.
- Whisk the powdered sugar, milk and vanilla in a bowl and transfer to a small saucepan.
- Warm over low heat. Remove from heat and dip donut holes. Set holes over a cooling screen.