Perfectly fudgy Chocolate Doughnut Holes dipped in sweet vanilla glaze. 
Hello, doughnut lovers! Ready for bite-sized chocolate doughnut bliss? Today I’ll show you how to make fudgy chocolate doughnut holes with a sweet vanilla glaze — fluffy, moist, and better than the shop. But first, a short family memory.
My mum is from Scotland, and we’re the only family members living across the pond. Every few summers relatives came from Britain and we shared a very Canadian welcome: sunny days, long prairie drives, campfire s’mores, and the inevitable mosquito encounters. In true Canadian fashion we also introduced our guests to Tim Horton’s doughnut holes — perfect for cousins laughing together, listening to Brit pop, and sampling Timbits (or “Munchkins” for friends in the U.S.). 
Thinking about those summers inspired me to make my own chocolate doughnut holes: real cake-style doughnut holes with fudgy chocolate flavor, deep-fried and dipped in a sweet vanilla glaze. They turn out moist, fluffy, and chocolatey — dangerously good. You’ll probably want a dozen (or more). 
These cake doughnut holes are straightforward — no yeast involved and the batter comes together quickly. A few tips to ensure the best results:
- Bring all ingredients to room temperature before starting so the batter mixes evenly.
- Use real buttermilk if possible — it gives the best texture and flavor.
- After mixing the batter, wrap it in clingfilm and chill in the fridge for 30 minutes. Chilling makes shaping the dough much easier.
- Form the dough into balls about 2 teaspoons to 1 tablespoon each. A cookie scoop helps, and a little oil on your hands prevents sticking.
- Be cautious when frying — hot oil can be dangerous. Monitor oil temperature and fry carefully.
Once fried, dunk the doughnut holes in sweet vanilla glaze. For extra fun, roll some in sprinkles while the glaze is still slightly tacky. The result is rich chocolate flavor, tender crumb, and a glossy sweet finish.
Chocolate Doughnut Holes
Fiona Dowling
Ingredients
For the Doughnuts
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (Dutch-process preferred)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 large egg, room temperature
- 1/3 cup buttermilk, room temperature
- Oil for frying
For the Glaze
- 2 cups icing sugar
- 1/4 to 1/3 cup heavy cream or half-and-half
- 1/2 teaspoon vanilla
Instructions
- Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the melted butter, granulated sugar, brown sugar, egg and vanilla. Stir the buttermilk into the wet ingredients until combined.
- Pour the wet ingredients into the dry mixture and fold with a wooden spoon or rubber spatula until evenly combined. The batter will be thick.
- Spoon the batter onto a large piece of clingfilm and shape into a flat disk. Wrap and refrigerate for 30 minutes to firm up.
- When ready to fry, form the chilled dough into balls about 2 teaspoons to 1 tablespoon in size using a cookie scoop and your fingers. You should get roughly 24 doughnut holes. If the dough sticks, rub a few drops of oil on your palms.
- Prepare a wire rack over paper towels and clamp a deep-fry thermometer to a heavy saucepan or Dutch oven. Heat at least 2 inches of oil over medium-high heat to 350°F (175°C), leaving at least 2 inches between the oil and the pot rim. Fry 4–5 doughnut holes at a time for about 2–3 minutes, turning once or twice with a slotted spoon so they brown evenly. Remove to the wire rack to drain and cool. Break one open to check doneness and adjust fry time if needed.
- Allow the oil to return to 350°F between batches and repeat until all dough balls are fried.
- For the glaze, whisk together the icing sugar, cream and vanilla until smooth. Dip each doughnut hole into the glaze, place on the wire rack to set, and optionally add sprinkles while the glaze is still tacky.
Nutrition
Enjoy these rich, tender, and perfectly glazed chocolate doughnut holes — a small nostalgic treat that’s big on flavor.