Do you want a fried ball of chocolate every Friday? Because I do.
Here’s the truth: these taste like tiny balls of chocolate cake. They’re not exact replicas of Dunkin’ Munchkins, but they’re even better in a way — pure chocolate cake in donut form. Donut or cake? It’s a delicious mystery.
No complaints here. The birthday dessert that was supposed to last all week lasted about 24 hours. Worth every minute.
The birthday boy “helped” make these. By “helped,” I mean he sifted the flour and cocoa about 37 times while I attempted to photograph. He was distracted by TV, sighed a lot, and ended up with an unexpected arm workout from holding the sifter. Happy birthday to him — he’ll probably cut the sleeves off three shirts today.
I rarely bake or photograph while he’s home because, well, it’s my (loosely defined) work. I’d rather be on the couch eating tacos or wasting half an hour trying to figure out what “Gangnam Style” actually is. My phone keeps autocorrecting it to “gingham style,” which somehow feels more plausible.
Still, I’m glad I squeezed these in between internet distractions. They weren’t the official birthday dessert because we inhaled them too fast, but I kind of wished they were — at least the night would’ve felt more eventful than dinner at 6:30 followed by passing out to Despicable Me.
Our new level of elderliness is a bit alarming, but at least we still eat like misbehaving teenagers.
I actually preferred these with sprinkles — partly because I’m seven years old on the inside, and partly because sprinkles add a fun texture. Definitely add them if you like a little crunch with your glaze.
Glazed and Sprinkled Chocolate Cake Donut Holes
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup 1/2 stick unsalted butter, melted
- 2 teaspoons vanilla extract
- vegetable oil for frying
Glaze
- 2 1/2 cups powdered sugar
- 4-5 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
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In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
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In a separate bowl, whisk buttermilk, eggs, sugar, melted butter and vanilla. Add the wet ingredients to the dry and stir with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper. Roll dough into balls just slightly smaller than golf ball size.
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Pour vegetable oil into a large pot and heat over medium until it reaches 350°F. Fry 2–3 donut holes at a time for 2–3 minutes, turning occasionally with a slotted spoon so they brown evenly. Remove with a slotted spoon and drain on paper towels. Once all are fried, dip each in the glaze and place on a wire rack to set for 10–15 minutes. For sprinkles, roll immediately in sprinkles after glazing.
Glaze
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Whisk together powdered sugar, milk and vanilla until smooth. If the glaze is too thin, add more powdered sugar. If it’s too thick, add milk a 1/2 teaspoon at a time until you reach the desired consistency.
Notes
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I appreciate you so much!
These are seriously so fluffy I’m going to die.