Glazed Chocolate Munchkins (Donut Holes)

Name: Glazed Chocolate Munchkins (Donut Holes)
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 20 Munchkins
Ingredients: I cup all purpose flour; 1/4 cup granulated sugar; 1/4 cup + 2 tablespoons dutch-process cocoa powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 tablespoon salted butter; 1 1/2 oz baker's chocolate, unsweetened; 1/4 cup buttermilk; 1 tablespoon vanilla extract; 1 large egg; 2 cups confectioner's sugar; 2 tablespoons milk; 2 teaspoons vanilla extract; water if needed

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4.7

219 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings
20 Munchkins
Course
Breakfast

Glazed Chocolate Munchkins (Donut Holes)

Jack Kelley

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Easily made at home from scratch, these Copycat Glazed Chocolate Munchkins are the perfect snackable little donut hole!

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Ingredients

Servings

I cup all purpose flour
1/4 cup granulated sugar
1/4 cup + 2 tablespoons dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoon salted butter
1 1/2 oz baker's chocolate, unsweetened
1/4 cup buttermilk https://www.servedfromscratch.com/5-minute-homemade-buttermilk/
1 tablespoon vanilla extract
1 large egg whisked

Glaze

2 cups confectioner's sugar
2 tablespoons milk
2 teaspoons vanilla extract
water if needed

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Instructions

In a double boiler, melt butter and baker's chocolate. Remove from heat.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk and vanilla to melted chocolate. Add whisked egg.
Add wet ingredients to dry and mix until combined. With your hands, mix until dough is all well combined and form into a ball. Wrap in plastic and cool in fridge for 30 minutes.
Once cooled, roll dough into 1 -2 tablespoon balls.
Heat a deep skillet or sauce pan with 3 inches of vegetable oil until oil reaches 350 degrees (candy thermometers or digital infrared thermometer). Add 4 - 5 balls into the oil and fry until cooked (they'll looked a little puffed), approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Finish with all balls.
Line baking sheet with parchment paper and rack.

Prepare the Glaze

In a medium sized bowl, whisk confectioner's sugar, milk and vanilla until the consistency of heavy cream. If needed, add a little water and mix to reach that consistency.
Dip each donut hole in the glaze. With a fork, remove and shake off excess glaze. Transfer donuts to rack until all donut holes are glazed. Let rest until glaze is set.
Enjoy!
Store in an airtight container for up to a week.