Air Fryer Chocolate Donut Holes Recipe
User Reviews
4.2
Air Fryer Chocolate Donut Holes Recipe
Description
Air Fryer Chocolate Donut Holes are created using a batter of flour, cocoa powder, sugar, baking powder, vanilla, butter, and heavy cream, folded with chocolate chips for extra bursts of chocolate. Cooking the batter in a silicone mold inside an air fryer at 350°F for 10 minutes produces small, tender donut holes with a chocolaty flavor and soft texture. After cooling, they are tossed in a glaze made from powdered sugar and cream, adding a sweet finish that slightly coats the surface without overwhelming the chocolate taste.
The donut holes can be served warm or at room temperature as a snack or dessert. Their size and shape make them convenient for sharing or portion control. Using an air fryer minimizes oil and cleanup compared to traditional frying methods.
Note that the batter is thick to maintain shape during air frying. Store these donut holes in an airtight container at room temperature for up to two days, refrigerate for up to a week, or freeze for up to two months. Allow glaze to set properly before storing to avoid stickiness.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup cocoa powder unsweetened
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract pure
- 4 tablespoons butter ½ stick, salted
- 1 cup heavy whipping cream divided
- ¼ cup chocolate chips
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, stir the flour, cocoa powder, sugar, and baking powder together.
- Add the vanilla extract, salted butter, and ⅔ cup heavy whipping cream. Whisk until the batter is smooth.
- Fold in the chocolate chips.
- Pour the batter to a silicone mold, filling up ¾ of the way. Place into the air fryer and set to 350°F. Cook for 10 minutes.
- While the donut holes are cooking, prepare the glaze. Add the powdered sugar and 4 tablespoons heavy whipping cream to a small bowl and whisk to combine.
- Let the donuts cool on a wire rack for 5 minutes. Remove donut holes from the mold, toss in the glaze, and place on a wire cooling rack to allow excess glaze to drip off. Let set for 5 minutes and serve.
Notes
- The batter should be thick enough to hold shape when portioned into the mold to ensure proper cooking.
- Donut holes keep well at room temperature for 2 days, refrigerated for up to 1 week, or frozen for up to 2 months.
- Allow the glaze to set on the donut holes before storing to prevent stickiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donut
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1donut hole | |
| Calories | 215kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 73mg | 3% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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