Glazed Chocolate Donut Holes
Servings: 20 donut holes
Calories: 129kcal
Ingredients
- ½ cup sugar
- ¼ cup vegetable oil
- ¼ cup whole milk
- ¼ cup sour cream
- 1 large egg(s)
- 1 cup all-purpose flour
- ¼ cup cocoa powder (dark), Valrhona preferable
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups powdered sugar sifted
- ¼ cup whole milk or more as needed
- 2 teaspoons pure vanilla extract
Directions
- 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.
Nutrition
Calories: 129kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 64mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.5mg