Soft Chocolate Donut Holes (Printer-friendly)

Delight in soft, chocolatey bite-sized treats ideal for sharing or snacking anytime.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract

→ For Frying

10 - 3 cups vegetable oil, for deep frying

→ Optional Coating

11 - 1/2 cup powdered sugar
12 - or 1/2 cup chocolate glaze (see notes)

# How to Make It:

01 - In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, and salt.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract.
03 - Add wet ingredients to dry ingredients and mix gently until just combined, avoiding overmixing.
04 - Heat vegetable oil in a deep saucepan or Dutch oven to 350°F.
05 - Using a small cookie scoop or spoon, carefully drop tablespoon-sized portions of batter into the hot oil, frying in batches without crowding.
06 - Fry for 2 to 3 minutes, turning occasionally, until donut holes are puffed and cooked through.
07 - Remove donut holes with a slotted spoon and drain on paper towels.
08 - While warm, roll donut holes in powdered sugar or dip in prepared chocolate glaze.
09 - Allow coated donut holes to set for a few minutes before serving fresh.

# Expert Tips:

01 -
  • They're ready in just 35 minutes, making them perfect for unexpected guests or when you need a chocolate fix fast
  • The batter is forgiving and hard to mess up, so even if you're new to frying, you'll end up with fluffy, tender donut holes
  • They're bite-sized, which means you can enjoy them guilt-free—or so you tell yourself as you reach for the third one
  • The chocolate flavor is genuine and comforting, not artificial or overly sweet
02 -
  • Temperature control is everything with fried dough. A thermometer is not optional—it's the difference between success and disappointment. I learned this the hard way with a batch that looked perfect but tasted greasy.
  • Don't overmix your batter, even if you think you're not mixing much. Once you see no dry streaks, you're done. Overmixing is the enemy of tender donut holes and will make them dense and tough.
  • Coating while warm isn't just for taste—it's structural. Cold donut holes won't accept the sugar or glaze the same way, and you'll miss that beautiful finish.
  • Frying in batches matters. Crowding the pan drops the oil temperature, and suddenly everything becomes a greasy, underdone mess. Patience here pays off.
03 -
  • Keep a kitchen thermometer by your stove during frying. I've made enough donut holes to tell you that eyeballing oil temperature is how disasters happen.
  • Use a cookie scoop for uniform-sized donut holes that cook evenly. This small tool changed my game and made the whole process feel more professional and less chaotic.
  • Double-check that your baking powder is fresh by sprinkling a bit in water and watching it fizz. Old baking powder won't give you the lift you need, and you'll end up with dense, disappointing results.

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