Ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk (whole or 2%)
  • 2 tbsp vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat the egg lightly. Then add in the milk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently using a spatula until just combined; be careful not to overmix—the batter should be slightly lumpy.
  5. Spoon about one tablespoon of batter into each compartment of the prepared mini muffin tin. Fill each hole about three-fourths full.
  6. Bake in preheated oven for about 10–12 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about five minutes before transferring to a wire rack.
  7. While donut holes are cooling, prepare your glaze by whisking together powdered sugar and cocoa powder in a medium bowl. Gradually add milk one tablespoon at a time until you reach your desired consistency; stir in vanilla extract.
  8. Once cooled completely, dip each donut hole into the chocolate glaze or drizzle it on top using a spoon or fork. Let them sit until set.